四川腊肉中呈味肽的分离纯化及结构鉴定

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中图分类号：TS251.5 文献标志码：A 文章编号：1000-9973（2026）04-0078-05

DOI：10.3969/j.issn.1000-9973.2026.04.010

lsolation，Purification and Structural ldentification of Flavor Peptides in Sichuan Bacon

DONG Li1，ZHOU Jiao¹，LI Qing1，LIU Huai-yu¹，XIE Shu-yao¹ ， ZHOU Liang-gui1， ZHANG Yin1，2* （1.Key Laboratory of Meat Processing in Sichuan Province， Chengdu University， Chengdu 610106， China；2.College of Food and Biological Engineering，Chengdu University， Chengdu 610106，China）

Abstract： Sichuan bacon is one of the typical representatives of traditional cured meat products in China，and is deeply loved by local residents for its unique flavor. In order to study the efect of smallmolecular flavor peptides on its flavor，in this paper，the flavor peptides in Sichuan bacon are isolated and identified，and the taste is evaluated through chromatography and high-performance liquid chromatography and electronic tongue repectively. The results show that component F2 has better flavoring efect among the chromatographic isolated components of bacon. Further isolation and purification are carried out on component F2，and four components （F2-1， F2-2，F2-3，F2-4） are obtained. Various components are further purified and prepared using semi-preparative performance liquid chromatography，and the structure of the isolated peptides is identified using liquid chromatography-mass spectrometry. Five flavor peptides（LSSPATLNSR，GPGAAAGAC，AIASSHDVQ，EVHEEVH and VATVSLPR） are identified from Sichuan bacon extract，with saltiness being the most prominent flavoring characteristic，folowed by biterness and sourness. This study has provided references for the further research on flavor peptides in Sichuan bacon.

Key Words： Sichuan bacon; active peptides； isolation and purification； mass spectrometry identification;electronic tougue analysis

四川腊肉是地方特色腌腊肉制品之一，主要经过腌制、烟熏、成熟等步骤制作而成，具有独特的滋味。（剩余9000字）