Analysis of Umami Components in Stipe and Pileus of Lanmaoa asiatica and Identification of Umami Peptides in Pileus

doi:10.7506/spkx1002-6630-20201130-308

Abstract

Abstract: The contents of umami amino acids and 5’-nucleotides in the stipe and pileus of Lanmaoa asiatica were analyzed by reversed phase high performance liquid chromatography (RP-HPLC), showing that the contents of umami amino acids and umami nucleotides were distinctly higher in the pileus than in stipe. Three umami peptides from the water extract of the pileus were separated and purified by gel filtration chromatography (GFC), RP-HPLC and Nano ultra-high performance liquid chromatography-tandem mass spectrometry (Nano UPLC-MS/MS), and they were identified as FKDLGEENFK, KMDDFAAFVEK and LVNEVTEFAK. Their molecular masses were 1 225.598, 1 357.622 and 1 148.608 Da, respectively. Through taste dilution analysis, the thresholds for the three peptides were determined to be 9.78, 10.25 and 13.01 mmol/L, respectively.

Key words: Lanmaoa asiatica; umami peptide; sensory evaluation; taste dilution analysis; reversed phase high performance liquid chromatography

CLC Number:

TS202.3

LIANG Jiaming, WANG Xiaoxiao, ZHANG Lanyun, HU Xujia. Analysis of Umami Components in Stipe and Pileus of Lanmaoa asiatica and Identification of Umami Peptides in Pileus[J]. FOOD SCIENCE, 2021, 42(22): 232-239.

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Analysis of Umami Components in Stipe and Pileus of Lanmaoa asiatica and Identification of Umami Peptides in Pileus

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