【摘 要】
：
先将梅子破碎、冷冻干燥后，以溶剂萃取肽，再将之浓缩，将萃取液经凝胶过滤分离肽后，以高效液相层析仪将各组分进一步分离得肽．由凝胶过滤分离出之肽，以官能品评找出具有苦味之部分，结
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先将梅子破碎、冷冻干燥后，以溶剂萃取肽，再将之浓缩，将萃取液经凝胶过滤分离肽后，以高效液相层析仪将各组分进一步分离得肽．由凝胶过滤分离出之肽，以官能品评找出具有苦味之部分，结果显示３个梅子品种在第１９～２８试管中具有苦味；经以高效液相层析仪分析，结果其肽含量与苦味之强弱呈正相关．由杏仁苷阈值试验得知梅子中所含有之杏仁苷尚未达到苦味阈值之要求，由此可证明其中具有其他苦味寡肽及游离氨基酸之存在
First, the plums are crushed, freeze-dried, the solvent is used to extract the peptide, and then concentrated, the extract is separated by gel filtration, and then the components are further separated by a high-performance liquid chromatography. The peptides separated by gel filtration and the fractions with bitterness were identified by functional products. The results showed that three plum cultivars had bitter taste in the 19th to 28th test tubes. The results of their HPLC analysis showed that Bitterness is positively correlated with strength. From the threshold test of almond glycosides found apricot kernel contained in plum has not yet reached the bitterness threshold requirements, which can prove that there are other bitter oligopeptides and the presence of free amino acids
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