董莉,周娇,李清,刘怀玉,谢姝瑶,周良贵,张崟

• 1:成都大学肉类加工四川省重点实验室
• 2:成都大学食品与生物工程学院

摘要(Abstract)：

四川腊肉是中国传统腌腊肉制品的典型代表之一，以其独特的风味而深受当地居民的喜爱。为了研究小分子呈味肽对其风味的影响，文章通过层析和高效液相色谱仪、电子舌分别对四川腊肉中的呈味肽进行分离鉴定和滋味评价。结果表明，在腊肉层析分离组分中，组分F2的呈味作用较好。对F2组分进行了进一步分离纯化，得到4个组分(F2-1、F2-2、F2-3、F2-4),进一步采用半制备液相色谱仪对各组分进行纯化制备，利用液质仪对分离肽的结构进行鉴定，从四川腊肉提取物中鉴定出5条呈味肽(LSSPATLNSR、GPGAAAGAC、AIASSHDVQ、EVHEEVH和VATVSLPR),其呈味特征以咸味最明显，其次是苦味和酸味。该研究为四川腊肉中呈味肽的进一步研究提供了参考。

关键词(KeyWords)： 四川腊肉;活性肽;分离纯化;质谱鉴定;电子舌分析

Abstract:

Keywords:

基金项目(Foundation): 四川省科技支撑计划项目(2017003701)

作者(Author): 董莉,周娇,李清,刘怀玉,谢姝瑶,周良贵,张崟

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