利用RP-HPLC-MS测定绿豆中多肽的技术研究

Determination of Peptidesin Mung Bean by HPLC-MS

本实验对绿豆分离蛋白酶解产物的研制工艺条件、产物的理化性质及分子量分布进行了全面深入的研究。通过利用反相高效液相色谱-质谱联用(RP-HPLC-MS)技术针对该体系建立了可靠、有效的液相色谱分离方法,及质谱分析方法,对酶解产物(绿豆肽)进行了分离分析。结果显示:绿豆分离蛋白经酶解后得到的肽混合物分子量基本都在1000 Da以下,本实验所得到的绿豆分离蛋白酶解产物适合应用于食品及保健品领域,为今后的分离纯化及活性测定提供了实验原料。

Manufacturing of mung bean peptides, functional properties of them, as well as the analysis of them with HPLC-MS, were discussed. Research on the functional properties of the mung bean peptides was carried out. The molecular weight of the mung bean peptides with the HPLC-MS was studied. The result indicated that the mixture of the productions were all small peptides, with molecular weight ranged in 200 - 1000 Da. This was a good information for our research as our aim was to find out method to hydrolyze the isolated mung bean protein into small peptides, which were easier absorbed by our body. The results showed a good application value of the mung bean peptides in the field of health food and medical care industry.