摘要：有一种物质，可以使食物的浓厚感加强，它叫做“kokumi物质”。浓厚感与酸味、甜味、苦味、咸味、鲜味同样都是一种味觉感受。而具有浓厚感的肽类物质称为浓厚感肽。蟹味菇是一种营养丰富、口感厚重并带有特殊螃蟹鲜味的一种木质腐生食用菌，它含有丰富的粗蛋白。蟹味菇高压蒸煮所得到的水溶液具有较多的小分子肽，将水溶液离心后得到的细胞液流出，小分子肽更多。将蟹味菇水溶性提取物进行凝胶渗透色谱法分离，通过紫外检测器得到6个分离组分峰（将6个组分命名为Fi，i=1，2，3，4，5，6），将6个组分分别收集并冻干，进行人员感官评定实验选择kokumi味感最强的组分，获得kokumi味感最强的——F４组分。将该组分使用UPLC-Q-TOF-MS进行实验测定kokumi风味肽氨基酸序列，共鉴定出7个kokumi味感肽可能的氨基酸序列，分别为Gly-Gly-Val-Gly-Ala-Pro、Gly-Ser-Gly-Gly-Ser-Gly-Gly-Ser-Ala、Ser-Gly-Gly -Gly-Gly-Ala、Leu-Ala-Gly-His、Val-Tyr-Leu、Gln--Gly-Gly -Gly-Phe-Leu、Gly-Ala-Glu-Lys-Tyr。72158

毕业论文关键字：蟹味菇；呈味肽；kokumi；肽序列测定

Isolation，Purification and Identification of Kokumi Peptide from the Mushroom Hypsizigus Marmoreus

Abstract：The compound responsible for food taste perception that can enhance the sense of food like thick flavor, continuity of taste, complexity and a series of substances that enhance the overall flavor of the food, are called “kokumi” flavor compound。 Kokumi is similar to sour, sweet, bitter, salty and umami。 It is also a kind of basic food flavors。 The mushroom hypsizigus marmoreus is a kind of woody saprophytic edible fungus with thick taste and crab flavor。 We separated water extract that obtained by high pressure cooking of mushroom hypsizigus marmoreus by gel chromatography and we get 6 chromatography fractions(we named the 6 fractions as Pi, i=1,2,3,4,5,6)。 We gather 6 fractions and then we do the freeze-dried experiment and sensory evaluation。Sensory evaluation experiments were conducted to select the ingredients with the strongest kokumi sense。The F4 component with the strongest kokumi sense of taste is obtained。The amino acid sequence of kokumi flavor peptide was measured by UPLC-Q-TOF-MS in this component。A total of 7kokumi peptide sequences were identified。，they are Gly-Gly-Val-Gly-Ala-Pro、Gly-Ser-Gly-Gly-Ser-Gly-Gly-Ser-Ala、Ser-Gly-Gly -Gly-Gly-Ala、Leu-Ala-Gly-His、Val-Tyr-Leu、Gln--Gly-Gly -Gly-Phe-Leu、Gly-Ala-Glu-Lys-Tyr。

Key words: Mushroom Hypsizigus Marmoreus; Taste peptide; kokumi;Peptide sequencing

目录

1  绪论1

1。1  蟹味菇概述1

1。1。1  蟹味菇简介 1

1。1。2  蟹味菇研究现状。1

1。2  呈味肽与kokumi物质概述 2

1。2。1  呈味肽简介 2

1。2。2  kokumi物质简介3

1。2。3  kokumi物质呈味原理 3

1。2。4  kokumi物质的研究现状 3

1。3  kokumi物质的分离和结构鉴定 4

1。3。1  kokumi物质提取方法概述 4

1。3。2  kokumi物质纯化方法概述 4

       1。3。2。1  超滤4

  1。3。2。2  凝胶过滤层析 4

   1。3。3 kokumi肽序列鉴定方法概述。5

  1。4  本课题的立题背景、研究内容及意义5

2  实验部分6

2。1  实验药品及仪器6

2。1。1 材料与试剂 6

2。1。2 设备与仪器 6

2。2  从蟹味菇中分离kokumi肽6

2。2。1 制备蟹味菇水溶性提取物 6

2。2。2 将蟹味菇水溶性提取物进行超滤和纳滤操作 7

2。2。3 将滤过液使用凝胶渗透色谱法分离8