肽组学作为蛋白质组学的一门衍生科学，重点关注样品中多肽的组成及变化规律，是当前食源性多肽分析研究的热点之一。近年来，肽组学分析技术进展迅速，在食源性活性多肽的制备分析、纯化鉴定、质量控制等方面发挥了重要作用，并从分子层面上为揭示食源性蛋白质酶解调控机制、多肽释放特性等提供了重要的理论与技术支持。该研究主要综述了肽组学分析技术在样品前处理、色谱分离、质谱检测、结构鉴定以及生物活性评价等方面的研究进展，并对其在食源性多肽序列分析、引导制备、质量控制、活性预测和挖掘等方面的应用作了简要介绍，以期为肽组学分析技术的发展及其在食品研究中的进一步应用提供研究方向和理论参考。未来，基于多肽组学研究食品中活性肽的释放机制及作用机理将为多肽产业的进一步发展起到重要推动作用。

As a science derived from proteomics, peptidomics focuses mainly on the peptides contained in various samples, and is one of the hot topics in the field of food-derived peptide analysis. In recent years, peptidomic analysis technologies have developed rapidly and played an important role in the preparation, analysis, purification, identification and quality control of food-derived active peptides. Moreover, the technologies provide theoretical and technical support at the molecular level for revealing the regulation mechanism of enzymatic hydrolysis of food-derived proteins and the release characteristics of polypeptides. In this paper, the research progress of peptidomic analysis technologies in sample pretreatment, chromatographic separation, mass spectrum detection, structure identification and bioactivity evaluation was reviewed. A brief introduction of their applications in food-derived peptide sequence analysis, guided preparation, quality control, bioactivity prediction and mining was included, in order to provide research direction and theoretical reference for the developments of peptidomics technology and its further application in food research. In the future, peptidomics-based research on the release and action mechanisms of bioactive peptides in food will significantly propel the development of polypeptide industry.

广东省基础与应用基础研究基金联合基金项目（青年基金，2022A1515110711）；江门市基础与理论科学研究类科技计划项目（2020JC01030）