基于LC-MS/MS法检测蚝油中多肽及游离氨基酸组成  

Study on the composition of peptides and free amino acids in oyster sauce based on LC-MS/MS

作　　者：邹家福 詹世雄[1] ZOU Jiafu;ZHAN Shixiong(Department of Cooking and Nutrition,College of Chaozhou Cuisine,Hanshan Normal University,Guangdong Chaozhou 521041,China)

机构地区：[1]韩山师范学院,潮菜学院烹饪与营养系,广东潮州521041

出　　处：《食品工程》2025年第1期63-66,101,共5页Food Engineering

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

摘　　要：采用乙醇沉淀法和水溶法,从蚝油中分离和提取鲜味成分,并进一步应用液相色谱-质谱联用技术(liquid chromatography mass spectrometry,LC-MS)对其成分进行鉴定。同时,采用超高效液相色谱-质谱法(ultra-high performance liquid chromatography-mass spectrometry,UHPLC-MS)定量分析氨基酸含量。研究结果显示,从蚝油提取液中鉴定出6种蛋白质和7条肽段,这些肽段均由20个以下氨基酸残基组成。此外,氨基酸的定量检测结果表明,共鉴定出18种氨基酸,其中谷氨酸的含量最高,达到1.72×10^(6)ng/g。上述研究结果为后续蚝油鲜味物质的深入研究奠定了坚实的基础。Fresh taste components were separated and extracted from oyster sauce using ethanol precipitation and aqueous extraction methods.The composition of these components was further identified using liquid chromatographymass spectrometry(LC-MS).Additionally,the amino acid content was quantitatively analyzed by using ultra-high performance liquid chromatography-mass spectrometry(UHPLC-MS).The results demonstrated the identification of 6 proteins and 7 peptide sequences from the aqueous extract of oyster sauce,with each peptide consisting of fewer than 20 amino acid residues.Quantitative analysis of amino acids revealed the presence of 18 different amino acids,with glutamic acid being the most abundant,at a concentration of 1.72×10^(6) ng/g.These findings provide a solid foundation for further research on the umami components of oyster sauce.

关 键 词：蚝油 鲜味物质 质谱鉴定 

分 类 号：TS207.51[轻工技术与工程—食品科学]