抗氧化活性花生肽的氨基酸组成及质谱分析_范远景.doc

抗氧化活性花生肽的氨基酸组成及质谱分析 范远景1，高海成1，孟凡莉2 (1.合肥工业大学生物与食品工程学院，安徽 合肥 230009；2. 南京百汇食品有限公司，江苏 南京 211225摘　　　要：目的：研究具有抗氧化活性花生肽的氨基酸组成及分子质量。方法：采用葡聚糖凝胶G-25、G-15对花生蛋白酶解液进行分离纯化，得到具有抗氧化活性花生肽组分J 22和F 22，通过氨基酸分析仪和液相色谱-飞行时间质谱联用仪进一步分析氨基酸组成及分子质量关系。结果：与在花生蛋白中的含量相比，J 22组分中Ile 从3.75%上升至13.34%，Met 从0.79%上升至5.18%，Tyr 由3.44%上升到45.84%，His 由2.68%上升到12.53%；F 22组分中Ile 从3.75%上升至6.12%，Met 从0.79%上升至3.78%，Tyr 由3.44%上升到11.53%，His 由2.68%上升到51.13%。J 22组分主要是由分子质量为291.9D 和391.3D 的短肽组成的混合物，F 22组分主要是由分子质量为205D 和391.3D 的短肽组成的混合物。结论：花生肽组分J 22和F 22中Tyr 、His 含量较高，分子质量小，易于吸收，且有一定分子质量及氨基酸残基决定的结构，是花生肽抗氧化活性较高的重要原因。关键词：花生肽；抗氧化活性；氨基酸分析；液相色谱-飞行时间质谱 Preparation, Amino Acid Composition and UPLC-TOF-MS Analysis of Peanut-derived Antioxidant Peptide Fractions FAN Yuan-jing1，GAO Hai-cheng 1，MENG Fan-li2 (1.School of Biology and Food Technology, Hefei University of Technology, Hefei 230009, China； 2. Baihui Food Co. Ltd., Nanjing, Nanjing 211225, China Abstract ：Objective: To prepare peanut-derived antioxidant peptides and analyze their amino acid composition and molecularweights. Methods: Defatted cold-pressed soybean cake was hydrolyzed by alcalase or flavourzyme and the hydrolysates werepreliminarily separated to collect peptides having a molecular weight of less than 1 kD. The obtained peptides were furtherseparated by sequential chromatographies on Sephadex G-25 and Sephadex G-15 columns to obtain two peptide fractions withhigher hydroxyl free radical scavenging activity named as J22 (from alcalase hydrolysis and F22 (from flavourzyme hydrolysis. Theamino acid composition of the two fractions was analyzed using an amino acid analyzer. Meanwhile, Waters Acquity UPLC -LCTpremier time-of-flight mass spectrometer (UPLC-TOF-MS was used to analyze their molecular weight distribution. Results:Compared with peanut protein, Ile, Met, Tyr and His contents in the fraction J22 were increased to 13.34%, 5.18%, 45.84% from3.75%, 0.79%, 3.44%, respectively; similarly, Ile, Met, Tyr and His contents in the fraction F22 were increased t