白玉菇中鲜味肽的分离鉴定及呈味特性分析

doi:10.7506/spkx1002-6630-20201210-115

食品科学 ›› 2021, Vol. 42 ›› Issue (24): 252-260.doi: 10.7506/spkx1002-6630-20201210-115

• 成分分析 • 上一篇

白玉菇中鲜味肽的分离鉴定及呈味特性分析

李晓明，黄占旺，徐明生，沈勇根，卢剑青，刘馥源，程宏桢，安兆祥，徐弦

（江西农业大学食品科学与工程学院，江西省发展与改革委员会农产品加工与安全控制实验室，江西南昌 330045）

发布日期:2021-12-30
基金资助:
江西主栽食用菌贮藏保鲜及加工技术研究项目（JXXTCX2018-03-04）

Separation, Identification and Taste Characteristics of Umami Peptides from White Hypsizygus marmoreu

LI Xiaoming, HUANG Zhanwang, XU Mingsheng, SHEN Yonggen, LU Jianqing, LIU Fuyuan, CHENG Hongzhen, AN Zhaoxiang, XU Xian

(Laboratory for Agro-processing and Safety Control Engineering of Jiangxi Development and Reform Commission, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China)

Published:2021-12-30

摘要/Abstract

摘要： 采用超滤、凝胶渗透色谱及反相高效液相色谱结合感官引导，从白玉菇水提物中分离纯化出白玉菇鲜味最佳组分，通过超高效液相色谱-质谱联用技术从中鉴定鲜味肽，并将所鉴定的鲜味肽合成后通过人体感官评价对其呈味特性进行研究。结果表明：白玉菇水提物中含有6?种鲜味肽，即ELELQ、ELQSGNTY、NYNGGY、EAKVY、VANGGGFGAA、SLLQPL，鲜味阈值分别为0.16、0.19、0.31、0.38、0.44、0.63?mg/mL，且6?种肽的分子质量皆在1?000?Da以下；同时6?种合成肽具有鲜味增强作用，从其在味精溶液中的剂量-反应曲线可以看出，所鉴定的鲜味肽增鲜能力差异显著（P＜0.05），其中NYNGGY、ELELQ的增鲜能力突出；6?种合成肽对鸡汤具有鲜味、咸味和甜味增强特性，其中ELELQ、NYNGGY、ELQSGNTY对鸡汤的味感提升效果最好。

关键词: 白玉菇；鲜味肽；分离纯化；质谱鉴定；感官评价

Abstract: Umami peptides from a decoction of white Hypsizygus marmoreu were separated and purified by sequential ultrafiltration (UF), gel filtration chromatography (GFC) and reversed-phase high performance liquid chromatography (RP-HPLC) combined with sensory evaluation and were identified by ultra-performance liquid chromatography-mass spectrometry (UPLC-MS/MS). The identified peptides were synthesized and their taste characteristics were evaluated by sensory evaluation. The results showed that six umami peptides were identified, namely ELELQ, ELQSGNTY, NYNGGY, EAKVY, VANGGGFGAA, and SLLQPL, whose threshold values were 0.16, 0.19, 0.31, 0.38, 0.44, and 0.63 mg/mL, respectively. The molecular masses of the six peptides were all below 1 000 Da. The synthetic peptides had umami-enhancing effects. As seen from the dose-response curves of umami taste for the synthetic peptides in the presence of monosodium glutamate solution, their umami-enhancing effects were significantly different from each other (P < 0.05), among which NYNGGY and ELELQ were prominent umami enhancers. The synthetic peptides were all able to enhance the umami, salty and sweet taste of chicken soup, and ELELQ, NYNGGY and ELQSGNTY were the most effective in improving the taste of chicken soup.

Key words: white Hypsizygus marmoreu; umami peptides; separation and purification; mass spectrometry identification; sensory evaluation

中图分类号:

TS255.1

李晓明，黄占旺，徐明生，沈勇根，卢剑青，刘馥源，程宏桢，安兆祥，徐弦. 白玉菇中鲜味肽的分离鉴定及呈味特性分析[J]. 食品科学, 2021, 42(24): 252-260.

LI Xiaoming, HUANG Zhanwang, XU Mingsheng, SHEN Yonggen, LU Jianqing, LIU Fuyuan, CHENG Hongzhen, AN Zhaoxiang, XU Xian. Separation, Identification and Taste Characteristics of Umami Peptides from White Hypsizygus marmoreu[J]. FOOD SCIENCE, 2021, 42(24): 252-260.

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白玉菇中鲜味肽的分离鉴定及呈味特性分析

Separation, Identification and Taste Characteristics of Umami Peptides from White Hypsizygus marmoreu

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