《食品工业》2023年第44卷第1期289分析检测基于主要成分分析不同大米肽的品质与综合评价胡武瑶，黄晶，黄莹，赵彤，陈曦，杨晓*中国健康促进基金会抗衰老营养与健康研发中心（武汉430000）摘要为了探究不同大米肽的品质,该研究采用高效凝胶色谱法和氨基酸分析仪等技术,以23种大米肽的主要成分蛋白质含量、肽含量、分子量分布和氨基酸分析作为品质评价指标,结合主成分分析法对不同大米肽进行品质综合评价。结果表明:23种大米肽有56.5%的大米肽的蛋白含量在85%~90%的范围内;大米肽是小分子肽的混合物,以分子量630~189Da为其主要组成部分占大米肽的33.48%~66.73%;所有大米肽的氨基酸组成和含量均不相同,Glu和Asp含量均较高;综合评价可知,样16、样18和样4为排名前3的大米肽样品。通过对23种大米肽的品质综合评价,为大米肽的品质评价提供理论支持和依据,从而提高大米肽品质,促进大米肽产业的发展和技术水平的提升。关键词大米肽;品质;氨基酸分析;分子量分布;综合评价QualityandComprehensiveEvaluationofDifferentRicePeptidesBasedonMainComponentAnalysisHUWuyao,HUANGJing,HUANGYing,ZHAOTong,CHENXi,YANGXiao*Anti-agingNutrition&HealthResearchandDevelopmentCenterofChinaHealthPromotionFoundation(Wuhan430000)AbstractInthisstudy,theproteincontent,peptidecontent,molecularweightdistributionandaminoacidsof23ricepeptideswereanalyzedbyhighperformancegelchromatography(HPGFC)andaminoacidanalyzer,andprincipalcomponentanalysiswasusedtocomprehensivelyevaluatethequalityofdifferentricepeptides.Theresultsshowedthat56.5%ofthe23ricepeptideshadaproteincontentintherangeof85%-90%;Ricepeptideswereamixtureofsmallmolecularpeptides,withmolecularweights630-189Daasthemaincomponentsaccountingfor33.48%-66.73%ofthericepeptides;Thereweresomedifferentinthecontentandtypesofaminoacidin23ricepeptides,andGluandAspwerehighercontentcomponentsinricepeptides;Thecomprehensiveevaluationshowedthatsample16,sample18andsample4weretop3ricepeptidesample.Throughthecomprehensiveevaluationofthequalityof23kindsofricepeptides,itprovidedtheoreticalsupportandbasisforthequalityevaluationofricepeptides,therebyimprovingthequalityofricepeptides,promotingthedevelopmentofthericepeptideindustryandtheimprovemen...
