中国食品添加剂2026，Vol.37Issue(9)：46-54,9.DOI:10.19804/j.issn1006-2513.2026.9.006
卤肉汤营养成分分析及鲜味肽鉴定
Nutritional profile and identification of umami peptides in braised beef"old brine"
摘要
Abstract
The quality of braised meat products is fundamentally influenced by the"old brine,"which serves as both a defining identity and a technical hallmark of traditional soy-braised meats.Analyzing its nutritional composition is essential for the comprehensive utilization of"old brine"and the preservation of Chinese culinary heritage.Through analysis of the nutritional composition of stewed beef old brine,the protein content was found to reach 3.8%,free amino acids reached 2.17%,and it was rich in multiple mineral elements such as potassium,magnesium,and manganese,while the levels of fat,sugar,vitamins,and cholesterol were negligible.Using liquid chromatography-high-resolution mass spectrometry combined with four sequence-based machine learning predictors and molecular docking technology,the peptide profiles in stewed beef"old brine"were analyzed.A total of 91 hydrolyzed peptides were detected,and three umami peptides capable of binding to metabotropic glutamate receptor 5 were identified:a 24-peptide(GTPTGDSEASGGTKKGGKKKGSSF),a 25-peptide(SGTPTGDSEASGGTKKGGKKKGSSF),and a 27-peptide(SGTPTGDSEASGGTKKGGKKKGSSFQT).Software simulation indicated that these three umami peptides exhibited high biological activity,were non-toxic and non-allergenic,and possessed good water solubility and stability.The high protein content and the discovery of umami peptides in stewed beef"old brine"point the way toward high-value utilization and deep processing of"old brine".关键词
卤肉汤/酱牛肉老汤/营养成分/鲜味肽Key words
braced meat sauce/stewed beef"old brine"/nutritional composition/umami peptides分类
轻工纺织引用本文复制引用
闫立婷,马强,张新新,马恩超,纪凤娣,许洪高,毛立科..卤肉汤营养成分分析及鲜味肽鉴定[J].中国食品添加剂,2026,37(9):46-54,9.基金项目
项目基金:"十四五"国家重点研发计划重点专项应急救生食品创制与关键技术研究(2023YFF1105205) （2023YFF1105205）
