中文摘要：

为研究加工工艺对酱排骨蛋白质体外消化的影响，以老裕兴、三凤桥、陆稿荐酱排骨为研究对象，采用胃蛋白酶-胰蛋白酶体外模拟消化法。测定了3个不同品牌酱排骨蛋白质的消化率．马尔文激光粒度仪测定了消化过程中酶解液的粒径大小，基于纳升级液相串联质谱检测技术，进行了消化产物的肽组学分析。实验结果表明：胃蛋白酶消化后三凤桥的消化率最高（63％±9．2％），其次是老裕兴（60％±9％），陆稿荐的消化率最低（52％±7．1％），陆稿荐与三凤桥酱排骨的消化率之间存在显著差异（P〈0．05）；经过胃蛋白酶和胰蛋白酶两步消化后。老裕兴的消化率最高（73％±3．9％），陆稿荐的消化率最低（63％±6．3％），陆稿荐与三凤桥和老裕兴之间都存在显著差异（P〈0．05）。体外消化过程中陆稿荐的酶解粒径显著低于其他两个品牌。经过胃蛋白酶消化老裕兴、三凤桥、陆稿荐酱排骨分别检测到168、265、187个肽段。其中三种品牌共有的肽段数量是116，肽段主要集中在1000～2000Da；经过胃蛋白酶和胰蛋白酶两步消化老裕兴、三凤桥、陆稿荐酱排骨分别检测到456、446、457个肽段．其中3个品牌有295个相同肽段。通过3种品牌酱排骨中蛋白质体外消化的研究，表明不同的加工工艺使酱排骨在体外消化率、酶解粒径、消化产物均存在显著差异。

英文摘要：

In order to study the effect of processing technology on vitro digestion of sauced spare ribs protein, Old Yu Xing, San Feng Qiao and Lu Gao Jian sauced spare ribs were taken as the research objects. Pepsin -trypsin vitro simulated digestion method was adopted to determine the protein digestibility of three different brands＇ sauced spare ribs and particle size of enzymolysis liquid during the digestion process was determined by Malvem laser particle size analyzer. Based on Nano - upgraded liquid chromatography tandem mass spectrometry detection technology, peptidome analysis of digestive production was conducted. The results showed that： after pepsin digestion, the digestibility of San Feng Qiao was the highest （63% ±9.2% ）, then the Old Yu Xing （60% ±9% ）, and the digestibility of Lu Gao Jian was lowest （52% ±7.1% ）. The digestibility between Lu Gao Jian and San Feng Qiao sauced spare ribs had significantly difference （ p 〈 0.05 ）. After two step digestion with pepsin and trypsin, the digestibility of Old Yu Xing was the highest （73% -＋ 3. 9%）, the digestibility of Lu Gao Jian was the lowest （63% ±6.3% ）, and Lu Gao Jian with San Feng Qiao and Old Yu Xing all had significantly difference （ p 〈 0. 05）. The enzymatic hydrolysis particle size of Lu Gao Jian was significantly lower than the other two brands in vitro digestion process. After digestion with pepsin, 168, 265 and 187 peptide segments were respectively detected in Old Yu Xing, San Feng Qiao and Lu Gao Jian sauced spare ribs. The number of peptide segments co - owned by the three brands was 116, and the pepfide segments mainly centralized in 1 000 -2 000Da. After two step digestion with pepsin and trypsin, 456,446 and 457 peptide segments were respectively detected in Old Yu Xing, San Feng Qiao and Lu Gao Jian sauced spare fibs, and the same peptide segments co - owned by the three brands was 295. According to study on the protein vitro digestion in sauced spare ribs of the three brands, it was showed that the dif