云南武定鸡肉中鲜味肽发掘与构效关系研究

武定鸡居“云南六大名鸡”之首，肉质鲜美，然而多年来对于其鲜味本质知之甚少。基于前期研究结果，我们推测武定鸡肉中可能存在鲜味肽。本项目拟通过水抽提法从热加工过程武定鸡肉中提取呈鲜物质，利用分级膜分离、凝胶过滤层析和反相高效液相色谱等现代分离纯化技术对水提液中关键鲜味肽进行逐级分离、纯化，结合感官评价和电子舌逐步追踪鲜味最强的组分，分别采用基质辅助激光解吸电离飞行时间质谱和圆二色谱技术鉴定鲜味肽的一级和空间结构，比较热加工过程武定鸡鲜味肽的变化，探讨鲜味肽的结构和呈味特性之间的内在联系，在此基础上采用固相合成制备合成鲜味肽结合分子修饰进一步验证构效关系，最终构建武定鸡肉中鲜味肽定量构效关系，揭示鲜味肽的呈鲜机理，结合前期工作系统阐明武定鸡鲜味本质，对促进云南地方鸡的精深加工和产业化发展具有重要的理论价值和现实意义。

Wuding chicken is the first of the six famous chickens in Yunnan Province. Its meat is tasty. However, little is known about the essence of its delicious taste for many years. Based on the previous research results, we speculate that there may be umami peptides in the muscle of Wuding chicken. The aim of this project is to extract umami components from Wuding chicken by hot water extraction. By using modern separation and purification technologies such as membrane separation, gel filtration chromatography and RP-HPLC, the key umami peptides in water extracts can be separated and purified step by step. Combined with sensory evaluation and electronic tongue, the strongest umami components can be traced gradually. The primary and spatial structures of the umami peptides will be identified by MALDI-TOF-MS and circular chromatography, respectively. Compare the changes of the umami peptides in Wuding chicken during hot processing, and explore the internal relationship between the structure and flavor characteristics of the umami peptides. On this basis, the structure-activity relationship will be further validated by solid-phase synthesis of synthetic peptides combined with molecular modification. Finally, the quantitative structure-activity relationship of the umami peptides in Wuding chicken will be constructed, and the tasting mechanism of the umami peptides will be revealed. It has important theoretical value and practical significance for promoting the deep-processing and industrialization development of Yunnan local chickens.