阿胶水解所得阿胶低聚肽具有极强的苦味严重影响其口感.为降低阿胶低聚肽苦味,采用AB-8、DA201-C、DA-201C和D101等4种不同规格大孔吸附树脂对阿胶低聚肽进行脱苦研究,经静态、动态吸附和解吸试验考察4种树脂对阿胶低聚肽的吸附、解吸和脱苦效果,并研究分离前后样品氨基酸组成和分子量分布的差别.结果表明:DA201-C型大孔吸附树脂对阿胶低聚肽的脱苦效果优于其他3种树脂,且用体积分数为25 %的乙醇洗脱组分苦味较分离前显著降低,洗脱组分得率为91.07 %;且分离后的阿胶低聚肽组分中疏水性氨基酸的百分含量与分离前相比降低,分子质量分布在87.56 Da~1 874.85 Da之间.综合评价DA201-C大孔吸附树脂综合对阿胶低聚肽苦味脱除性能较好,适合阿胶低聚肽的脱苦.%Colla corii asini oligopeptides, with high bitter taste, is hydrolysate from Colla corii asini. To remove the bitter taste ingredients of Colla corii asini oligopeptides, 4 different types of macroporous adsorptive resins, including AB-8,DA201-C,DA-201C and D101, were used to explore their efficiencies. The results of static adsorption and dynamic adsorption showed that DA201-C macroporous adsorptive resins had higher debittering effect than other 3 resins, and bitterness of the fraction eluted by 25 % ethanol's was reduced significantly with the recovery of 91.07 %. The amino acid and molecular weight distribution of the components before and after separation were determined by high performance liquid chromatography(HPLC) and high performance gel per-meation chromatography (HPGPC) respectively. The results showed that the content of hydrophobic amino acid in separated sample was lower than original sample significantly and the molecular weight was the range from 87.56 Da to 1 874.85 Da. In conclusion, DA201-C macroporous reins had excellent and comprehensive adsorption property in the debittering of Colla corii asini oligopeptides.
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