基于主要成分分析不同大米肽的品质与综合评价  

Quality and Comprehensive Evaluation of Different Rice Peptides Based on Main Component Analysis

作　　者：胡武瑶 黄晶 黄莹 赵彤 陈曦 杨晓 HU Wuyao;HUANG Jing;HUANG Ying;ZHAO Tong;CHEN Xi;YANG Xiao(Anti-aging Nutrition&Health Research and Development Center of China Health Promotion Foundation,Wuhan 430000)

机构地区：[1]中国健康促进基金会抗衰老营养与健康研发中心,武汉430000

出　　处：《食品工业》2023年第1期289-295,共7页The Food Industry

摘　　要：为了探究不同大米肽的品质,该研究采用高效凝胶色谱法和氨基酸分析仪等技术,以23种大米肽的主要成分蛋白质含量、肽含量、分子量分布和氨基酸分析作为品质评价指标,结合主成分分析法对不同大米肽进行品质综合评价。结果表明:23种大米肽有56.5%的大米肽的蛋白含量在85%~90%的范围内;大米肽是小分子肽的混合物,以分子量630~189 Da为其主要组成部分占大米肽的33.48%~66.73%;所有大米肽的氨基酸组成和含量均不相同, Glu和Asp含量均较高;综合评价可知,样16、样18和样4为排名前3的大米肽样品。通过对23种大米肽的品质综合评价,为大米肽的品质评价提供理论支持和依据,从而提高大米肽品质,促进大米肽产业的发展和技术水平的提升。In this study, the protein content, peptide content, molecular weight distribution and amino acids of 23 rice peptides were analyzed by high performance gel chromatography(HPGFC) and amino acid analyzer, and principal component analysis was used to comprehensively evaluate the quality of different rice peptides. The results showed that 56.5% of the 23 rice peptides had a protein content in the range of 85%-90%;Rice peptides were a mixture of small molecular peptides, with molecular weights 630-189 Da as the main components accounting for 33.48%-66.73% of the rice peptides;There were some different in the content and types of amino acid in 23 rice peptides, and Glu and Asp were higher content components in rice peptides;The comprehensive evaluation showed that sample 16, sample 18 and sample 4 were top 3 rice peptide sample.Through the comprehensive evaluation of the quality of 23 kinds of rice peptides, it provided theoretical support and basis for the quality evaluation of rice peptides, thereby improving the quality of rice peptides, promoting the development of the rice peptide industry and the improvement of the technical level.

关 键 词：大米肽 品质 氨基酸分析 分子量分布 综合评价 

分 类 号：TS201.2[轻工技术与工程—食品科学] O652[轻工技术与工程—食品科学与工程]