该文研究了鲣鱼酶解产物的各组分的多肽组成，并采用LC-MS/MS肽组学技术鉴定了肽段长度。结果表明：三个组分共鉴定出2395条肽段，其中3~7肽与8~25肽中分别鉴定出来266条、1342条肽段，鉴定出来的肽段大部分集中在8~18肽。3~7肽的离子得分在-0.207~ 207分，多数集中在20.7~124分；8~25肽中多肽离子得分在29~517分，多数集中在29~224分，各组分相互的相关性均大于0.8，表明相关性较强。谷氨酸为鲣鱼酶解液中多肽含量最高的氨基酸。贡献肽段数量最多的蛋白质是肌球蛋白重链。蛋白质丰度相对较高的蛋白是肌球蛋白重链、α-肌动蛋白。对多肽离子得分较高的部分肽段进行呈味肽预测，鲜味氨基酸片段出现最高的是LVEEELD，出现频率是1.4286，其中包含D、E、EE、EEE、EL、EEL、VE多个活性片段，滋味丰度也较高；部分苦味氨基酸是鲜味肽的组成成分，酸味氨基酸、甜味氨基酸对鲜味也有帮助；最后，将鲣鱼酶解液添加到其他调味产品中发现其对呈味有一定的作用。以上研究可为鲣鱼相关调味品的开发提供理论依据。

The peptide composition of each fraction of enzymatic hydrolysis product of bonito was studied, and the peptide segment length was identified by using LC-MS/MS peptide omics technology. The results showed that a total of 2395 peptide segments were identified from the three components, a mong which 266 and 1342 peptides were identified from the 3~7 peptides and 8~25 peptides, respectively. Most of the identified peptides were concentrated in the 8~18 peptide. The ion scores of 3~7 peptides ranged from -0.207 to 207, most of which were concentrated between 20.7~124 points; The scores of peptide ions in 8~25 peptides ranged from 29 to 517, with the majority concentrated between 29 and 224. The correlation between each component was greater than 0.8, indicating a strong correlation. Glutamate acid was the most abundant amino acid in the enzymatic hydrolysate of bonito. The myosin heavy chain was the protein with the largest number of contributing peptides. The myosin heavy chain and α-actin were the proteins with relatively high protein abundance. LVEEELD was the highest umami-tasting amino acid fragment, with a frequency of 1.4286, which contained multiple active segments such as D, E, EE, EEE, EL, EEL and VE, and has a higher taste abundance. Some bitter amino acids were components of the umami peptides, while sour and sweet amino acids also contribute to umami taste. Finally, the the enzymatic hydrolysate of bonito was added to some products, The enzymatic hydrolysate of mackerel was found to have a certain effect on flavor when added to other seasoning products. These results provide a theoretical basis for the development of seasonings related to bonito.

2022年省科技创新专项资金（“大专项+任务清单”）项目（编号：SDZX2022038）；2023年省科技创新专项资金（“大专项+任务清单”）项目（编号：SDZX2023029）