郫县豆瓣酱中鲜味肽的分离纯化及结构鉴定

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DOI：10.3969/j.issn.1000-9973.2025.07.006

中图分类号：TS264.24 文献标志码：A 文章编号：1000-9973（2025）07-0043-04

lsolation，Purification and Structure ldentification of Umami Peptides in Pixian Broad Bean Paste

CHEN Qiu-yue1，²， ZHANG Peng-cheng1'²，，LIN Yu-zhu1'²，， ZENG Qing1，² ， WANG Ao-dong1'²，DONG Li1'²，ZHANG Yin1，2 （1.College of Food and Bioengineering，Chengdu University， Chengdu 61OlO6，China; 2.Key Laboratory of Meat Processing in Sichuan Province， Chengdu University， Chengdu ，China）

Abstract： Umami peptides have an important effect on the taste of seasoning products. In order to explore the types of umami peptides in broad bean paste，Pixian broad bean paste is used as the raw material，and after homogenization，the crude peptides are isolated and purified by ultrafiltration and gel chromatography on the basis of optimizing the isolation conditions. After evaluating the umami effect of crude peptides，the peptide sequences in the components with obvious umami are determined. The results show that the isolation effect of crude peptides is better when the sample volume is 3mL and the flow rate is 5mL/min by gel chromatography. Under these conditions，a total of three components are isolated by gel chromatography，and through umami evaluation，it is found that the component F-2 shows higher umami than the other two components. After reverse chromatography purification of the component F-2，the peptide sequences are identified by LC-MS/MS，and three peptides are identified， which are IPVNRPGEPQ，DIYNPQAGR and DNVISQIH.

Key words： broad bean paste; umami peptide; umami evaluation; isolation and identification

豆瓣酱是以蚕豆、辣椒、盐等为主要原料，经过长时间发酵而成的调味品[1]。（剩余5934字）