【摘要】 该研究将富硒能力较强的纳豆芽孢杆菌作为发酵菌种，鹰嘴豆为原料，以血管紧张素转化酶（angiotensin I converting enzyme,ACE）抑制率为指标，采用单因素试验和响应面优化法对纳豆芽孢杆菌富硒后产ACE抑制肽的最佳条件进行优化。同时采用超高效液相色谱-电喷雾电离-串联质谱（ultra performance liquid chromatography electrospray ionization tandem mass spectrometry,UPLC-ESI-MS/MS）法对鹰嘴豆纳豆富硒后硒代氨基酸进行定性定量分析。结果表明，L-硒代胱氨酸是鹰嘴豆纳豆富硒后主要的硒代氨基酸，纳豆芽孢杆菌富硒后产ACE抑制肽的最佳条件为接种量2%、液料比18∶1(mL/g)、发酵温度40℃，ACE抑制率可达89.24%。对比试验的结果显示，纳豆芽孢杆菌不富硒发酵鹰嘴豆产ACE抑制肽活性为66.35%，表明富硒纳豆芽孢杆菌发酵鹰嘴豆对ACE活性有良好的抑制作用。更多还原

【Abstract】 This study used Bacillus natto with strong selenium-enriched ability as the fermentation strain,chickpea as the raw material,and the angiotensin I converting enzyme(ACE)as indicators. Optimum conditions for the production of ACE inhibitory peptides by Bacillus natto after selenium enrichment were optimized by single-factor experiments and response surface optimization method. Meanwhile,ultra performance liquid chromatography electrospray ionization tandem mass spectrometry(UPLC-ESI-MS/MS)was used for the qualitative and quantitative analysis of seleno-amino acid after selenium enrichment in chickpea. The results showed that L-selenocysteine was the main seleno-amino acid in chickpeas after selenium enrichment. The optimal conditions for the production of ACE inhibitory peptide by Bacillus natto after selenium enrichment were determined:inoculation amount of 2%,liquid material ratio of 18∶1(mL/g),fermentation temperature of40 ℃. Under these conditions,the ACE inhibition rate could reach 89.24%. The results of the comparative experiments showed that the activity of ACE inhibitory peptide production of chickpea fermented by Bacillus natto without selenium enrichment was 66.35%,indicating that selenium enrichment Bacillus natto fermented chickpeas had a good inhibitory effect on ACE activity.更多还原