兰茂牛肝菌菌柄和菌盖中鲜味成分的分析及菌盖中鲜味肽的鉴定  

Analysis of Umami Components in Stipe and Pileus of Lanmaoa asiatica and Identification of Umami Peptides in Pileus

作　　者：梁佳明 王肖肖 张蓝云 胡旭佳[1] LIANG Jiaming;WANG Xiaoxiao;ZHANG Lanyun;HU Xujia(Faculty of Life Science and Technology,Kunming University of Science and Technology,Kunming 650093,China)

机构地区：[1]昆明理工大学生命科学与技术学院,云南昆明650093

出　　处：《食品科学》2021年第22期232-239,共8页Food Science

基　　金：国家自然科学基金地区科学基金项目(31660437)。

摘　　要：采用反相高效液相色谱技术对兰茂牛肝菌(Lanmaoa asiatica)菌柄和菌盖中的游离氨基酸及5’-核苷酸的含量进行分析,结果显示菌盖中呈鲜氨基酸及呈鲜核苷酸的含量显著高于菌柄。结合凝胶过滤色谱、反相高效液相色谱和纳升级超高效液相色谱-串联质谱对鲜味成分含量多的菌盖进行鲜味肽的分离纯化及鉴定,共鉴定出3条鲜味肽,分别为FKDLGEENFK(1225.598 Da)、KMDDFAAFVEK(1357.622 Da)和LVNEVTEFAK(1148.608 Da)。通过滋味稀释分析实验,确定3条肽的阈值分别为9.78、10.25 mmol/L和13.01 mmol/L。The contents of umami amino acids and 5’-nucleotides in the stipe and pileus of Lanmaoa asiatica were analyzed by reversed phase high performance liquid chromatography(RP-HPLC),showing that the contents of umami amino acids and umami nucleotides were distinctly higher in the pileus than in stipe.Three umami peptides from the water extract of the pileus were separated and purified by gel filtration chromatography(GFC),RP-HPLC and Nano ultra-high performance liquid chromatography-tandem mass spectrometry(Nano UPLC-MS/MS),and they were identified as FKDLGEENFK,KMDDFAAFVEK and LVNEVTEFAK.Their molecular masses were 1225.598,1357.622 and 1148.608 Da,respectively.Through taste dilution analysis,the thresholds for the three peptides were determined to be 9.78,10.25 and 13.01 mmol/L,respectively.

关 键 词：兰茂牛肝菌 鲜味肽 感官评价 滋味稀释分析 反相高效液相色谱 

分 类 号：TS202.3[轻工技术与工程—食品科学]