花生饼粕及花生壳烘烤风味分析.pdf

1462017,Vbl38,No.02
品享
※成分分析
花生饼粕及花生壳烘烤风味分析
刘云花2,胡晖,刘红芝,李军2,杨颖,石爱民',刘丽,王强*
(1.中国农业科学院农产品加工研究所,农业部农产品加工综合性重点突验室,北京100193
2.河北科技师范学院食品科技学院,河北秦皇岛06600
摘要:采用顶空固相微萃取和气相色谱-质谱联用技术对不同花生饼粕和花生壳的烘烤风味进行分析,比较不同
原料的烘烤风味强弱,并对鉴定出的挥发性风味成分进行主成分分析,明确不同原料烘烤风味的主要风味物质。
结果表明:从不同花生饼粕、花生壳的烘烤风味中共鉴定出119种挥发性物质,包括醛类、酮类、烃类、吡嗪类、
呋喃类、吡咯类、吡啶类、胺类和其他共9类化合物。根据不同原料烘烤风味的总峰面积进行风味强度对比,低温
饼2的烘烤风味强度最高,花生壳烘烤风味强度最弱。其中,花生饼粕中的主要风味物质为毗嗪类、吡咯类、呋喃
类和吡啶类等氮氧杂环化合物,而醛类和呋喃类化合物是花生壳中主要的风味物质。通过主成分分析,2,5-二甲基
吡嗪、甲基吡嗪、2-乙酰基-3-甲基呲嗪、2-乙基-3-甲基叱嗪和N-甲基吡略等化合物是烘烤花生饼粕中的主要风味物
质,2-戊基呋喃、壬醛、5-甲基呋喃醛、正己醛和癸醛等化合物是烘烤花生壳中的主要风味物质。
关键词:花生饼粕:花生壳;烘烤;风味:主成分分析
Analysis of Volatile Compounds in Roasted Peanut Shell and Peanut Cakes by HS-SPME-GC-MS
LIU Yunhua 2, HU Hui, LIU Hongzhi, LI Jun?, YANG Ying, SH Aimin, LIU Li, WANG Qiang"
(1. Key Laboratory of Agro-products Processing, Ministry ofagriculture, Institute of Agro-products Processing Science and
Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China:
2. College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066600, China)
Abstract: The volatile compounds in roasted peanut shell and peanut meals were investigated using headspace solid phase
micro-extraction (hs-spme) and gas chromato raphy-mass spectrometry (gc-ms). Principal component analysis(PCA)
was performed on the relative concentration data. The results showed that a total of 119 volatile compounds were identified
in roasted peanut shell and peanut cakes. They were grouped into 9 categories including aldehydes, ketones, hydrocarbons,
pyrazines, furans, pyrroles, pyridines, amines and other compounds. The main volatile compounds in peanut cakes were N-
and O-heterocyclic compounds, including pyrazines, pyrroles, furans and pyridines while furans and aldehydes are the main
volatile compounds found in peanut shells. By PCA, 2, 5-dimethyl pyrazine, methyl pyrazine, 2-acetyl-3-methyl pyrazine
2-ethyl-3-methyl-pyrazine and N-methyl pyrrole were found to be the main volatile compounds in roasted peanut cakes
while 2-pentyl furan, nonanal, 5-methyl furan aldehydes, n-hexanal and decanal were the main volatile compounds in roasted
peanut shell
Key words: peanut cake; peanut shell; roasted; volatile compounds; principal component analysis
DOI:10.7506/5pkx1002-6630-201702024
中图分类号:TS201.2
文献标志码:A
文章编号:1002-6630(2017)02-0146-08
引文格式
刘云花,胡晖,刘红芝,等.花生饼粕及花生壳烘烤风味分析.食品科学,2017,38(2):146-153.DOI:10.7506/spkx1002-
6630-201702024.http://www.spkx.net.cn
LIU Yunhua, HU Hui, LIU Hongzhi, et al. Analysis of volatile compounds in roasted peanut shell and peanut cakes by HS
SPME-]. Food Science, 2017, 38(2): 146-153. (in Chinese with English abstract)DO]: 10.7506/spkx1002-6630-
201702024.http://www.spkx.net.cn
收稿日期:2016-06-29
基金项目:“+三五”国家重点研发计划重点专项(2016YFDO401400);公益性行业(农业)科研专项(201303072)
中国农业科学院科技创新工程项目(CAAS- ASTIP-201X- IA PPST)
作者简介刘云花(1990-),女,硕土研究生,主要从事食品化学与工艺研究。E-mait:yunhuaguai(@163.com
通信作者:王强(1965-),男,研究员,博士,主要从事粮油加工与副产物综合利用研究。E-mail:wangqiang06@cas.cn
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