【摘要】 利用超滤分级、凝胶过滤色谱法和反相-高效液相色谱法对武定鸡肉中鲜味肽进行分离纯化，结合感官评价追踪鲜味最强烈的组分，以纳升高效液相色谱-串联质谱联用技术与固相合成法对鲜味肽进行鉴定和合成，进一步分析鲜味肽的序列来源及其呈味特征。结果表明：从武定鸡肉中分离鉴定出8条多肽，分子质量范围为365.20～1 735.92 Da，其中LDF、FVT和DLAGRDLTDYLMKIL这3条肽段具有明显的鲜味活性，阈值在0.062～0.250 mg/mL之间，是武定鸡肉鲜味的关键组分。更多还原

【Abstract】 Umami peptides from an aqueous extract of Wuding chicken meat were separated and purified by sequential ultrafiltration, gel filtration chromatography(GPC) and reversed-phase high performance liquid chromatography(RPHPLC). Sensory evaluation was performed to find the fractions with the strongest umami taste, and then the umami peptides were identified by nano-high performance liquid chromatography-tandem gas chromatography(Nano-HPLC-MS/MS) and synthesized by and solid phase synthesis. Moreover, the sequence and taste characteristics of the umami peptides were further analyzed. The results showed that eight peptides with molecular masses ranging from 365.20 to 1 735.92 Da were isolated and identified. Among them, LDF, FVT and DLAGRDLTDYLMKIL exhibited significant umami intensity, with thresholds ranging from 0.062 to 0.250 mg/m L, indicating that they are the key umami components of Wuding chicken meat.更多还原