基于LC-MS/MS法检测鱼露中多肽及游离氨基酸组成  

The Detection of Peptides and Free Amino Acid Composition in Fish Sauce Based on LC-MS/MS Method

作　　者：邹家福 詹世雄[1] ZOU Jiafu;ZHAN Shixiong(Department of Cooking and Nutrition,College of Chao Cusine,Hanshan normal university,Chaozhou 521041)

机构地区：[1]韩山师范学院潮菜学院烹饪与营养系,潮州521041

出　　处：《食品工业》2025年第1期297-303,共7页The Food Industry

基　　金：广东省教育厅特色创新项目(项目编号:2020KTSCX079);韩山师范学院博士启动项目(项目编号:QD20190117)。

摘　　要：为探索鱼露中的滋味物质,以鱼露为原料,采用高效液相色谱-质谱联用技术对鱼露水溶提取物中的多肽与游离氨基酸进行鉴定定量分析。结果表明,鱼露水溶提取物中共鉴定到41种蛋白质、31条肽段以及34种氨基酸。主要氨基酸为丝氨酸、甘氨酸、谷氨酸、天冬氨酸等,其中丝氨酸含量最高,为1.25×10^(6)mg/kg,其次为甘氨酸1.20×10^(6)mg/kg、谷氨酸9.59×10^(5)mg/kg和天冬氨酸7.08×10^(5)mg/kg,谷氨酸和天冬氨酸被认为是鲜味的主要成分。该研究有助于发掘新型鲜味肽、研发调味新品、丰富呈味理论等。To explore the flavor substances in fish sauce,using fish sauce as raw material,high-performance liquid chromatography-mass spectrometry was used to identify and quantitatively analyze the peptides and free amino acids in the water-soluble extract of fish sauce.The results showed that a total of 41 proteins,31 peptides,and 34 amino acids were identified in the water-soluble extract of fish sauce.The main amino acids are serine,glycine,glutamic acid,and aspartic acid.The highest content of serine is 1.25×10^(6)mg/kg,followed by glycine at 1.20×10^(6)mg/kg,glutamic acid at 9.59×10^(5)mg/kg,and aspartic acid at 7.08×10^(5)mg/kg.Among them,glutamic acid and aspartic acid are considered the main components of umami flavor.This experiment helps to discover new umami peptides,to develop new seasoning products,and to enrich flavor theory.

关 键 词：鱼露 呈味物质 质谱 鲜味肽 氨基酸 

分 类 号：O657.63[理学—分析化学] TS254.7[理学—化学]