养殖暗纹东方鲀肌肉中呈味肽的分离鉴定 - 副本.pdf

现代食品科技 Modern Food Science and Technology 2014, Vol.30, No.8 养殖暗纹东方鲀肌肉中呈味肽的分离鉴定 刘源，仇春泱，王锡昌，苗晓丹，张晶晶，熊振海 （上海海洋大学食品学院，上海 201306） 摘要：本文旨在从生鲜暗纹东方 肌肉中提取呈味肽从而对暗纹东方 肌肉中的呈味肽的结构特性进行相应研究。将生鲜养殖 鲀 鲀 暗纹东方 肌肉水提物经 Sephadex G15 凝胶柱分离，得到 3 个多肽组分（分别为 0-F1、0-F2 和 0-F3 ），感官评价结合电子舌选择出 鲀 具有最强烈的鲜味和kokumi 感的组分 0-F1。采用反相高效液相色谱（RP-HPLC ）对其进行进一步分离得到 2 个组分 0-F1-1 和 0-F1-2， 电子舌鉴定显示 0-F1-1 组分有较强的鲜味。最后利用基质辅助激光解析电离飞行时间质谱（MALDI-TOF-MS ）对RP-HPLC 分离得 到组分 0-F1-1 中呈味肽氨基酸序列进行测定，鉴定得到一种新的呈味七肽结构：Pro-A-Ala-B-Met*-Cys-Arg （810.9046 Da，A 和 B 均 为氨基酸代码，Met*表示氧化型甲硫氨酸）虽然肽段中含有大量的疏水性氨基酸，但该肽不具有苦味，而且有显著的浓厚感，其中 含有的 Cys 残基可能是其具有kokumi 感的关键。 关键词：呈味肽；暗纹东方 ；电子舌；kokumi 鲀 文章篇号：1673-9078(2014)8-38-42 Isolation and Identification of Flavor Peptides in Cultured Puffer Fish (Takifugu obscurus) LIU Yuan, QIU Chun-yang, WANG Xi-chang, MIAO Xiao-dan, ZHANG Jing-jing, XIONG Zheng-hai (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China) Abstract: The aim of this study was to isolate and study the structural properties of flavor peptides from raw, cultured puffer fish muscle. Three fractions (0-F1, 0-F2, and 0-F3) were obtained from an aqueous extraction of cultured puffer fish (Takifugu obscurus) muscle by Sephadex G-15 gel filtration chromatography. Using sensory evaluation analysis and an electronic tongue, it was found that fraction 0-F1 could elicit umami and kokumi tastes. Further isolation of fraction 0-F1 components was performed using reverse-phase high-performance liquid chromatography (RP-HPLC) to yield two subfractions 0-F1-1 and 0-F1-2. The electronic tongue showed that subf