热处理方式对低温压榨花生饼风味的影响.pdf

2017年第42卷第11期
中国油脂
油料蛋白
热处理方式对低温压榨花生饼风味的影响
刘云花2,王强,胡晖,刘红芝,石爱民,刘丽,李军
(1.河北科技师范学院食品科技学院,河北秦皇岛06600
2.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实验室,北京100193)
摘要∷采用顶空固相微萃取和气相色谱一质谱联用技术对微波烘烤和烘箱烘烤处理的6个低温压
榨花生饼样品风味进行分析,并对鉴定的挥发性风味成分进行主成分分析(PCA)和聚类分析
(CA),以便对各样品的风味相似性进行明确评价。结果表明:从6个样品中共鉴定出91种挥发性
风味物质,包括醛类(10种)、酮类(4种)、醇类(6种)、烃类(4种)、酚类(5种)、毗嗪类(25种)
呋喃类(9种)、呲略类(7种)、吡啶类(7种)及其他(14种)烘箱烘烤处理的低温压榨花生饼中醛
类、醇类物质的相对含量较高,而微波烘烤处理更有利于吡嗪类、吡咯类、吡啶类、畉喃类等含氮氧
杂环化合物的形成采用PCA和CA可以区分不同加热处理的低温压榨花生饼风味,其中烘箱
160℃烘烤15min、烘箱170℃烘烤15min和540W微波2min样品的风味轮廓相似度较高,540W
微波3min、烘箱180℃烘烤1.5min和540W微波4min样品风味较相似,此外PCA与CA结果一
致,可相互验证。
关键词∷低温压榨花生饼微波烘烤;烘箱烘烤风味;主成分分析;聚类分析
中图分类号:TS201.2:TS229文献标识码:文章编号:1003-7969(2017)11-0075-08
Effect of heat treatment method on flavor of
low temperature -pressed peanut cake
Yunhua", WANG Qiang, HU Hui, LIU Hongzl
SHI Aimin", LU Li,L t
College of Food Science and Technology, Hebei Normal University of Science and Technology
Qinhuangdao 066600, Hebei, China, 2. Key Laboratory of Agro-products Processing, Ministry of
Agriculture, Institute of Agro-products Processing Science and Technology, Chinese Academy of
Agricultural Sciences, Beijing 100193, China
Abstract The flavors of six low temperature-pressed peanut cakes samples treated by microwave roast-
ing and oven baking were investigated using headspace solid phase micro-extraction and gas chromatog
raphy-mass spectrometry. The principal component analysis(PCA) and cluster analysis(CA) were
performed on the volatile flavor compounds identified in order to make a clear evaluation on the flavor
similarity of each sample. The results showed that 91 kinds of volatile flavor compounds were identified
from six samples, including aldehydes (ten kinds), ketones(our kinds), alcohols(six kinds), hydr
carbons
(our kinds), phenols (five kinds), pyrazines(twenty five kinds), furans(nine kinds), pyr
roles (seven kinds), pyridines(seven kinds)and other compounds (fourteen kinds).The contents of
aldehydes and alcohols compounds in low temperature- pressed peanut cake treated by oven baking were
In ow
收稿日期:2017-02-08:修回日期:2017-07-26
temperature - pressed peanut cake treated by
基金项目:中国农业科学院科技创新工程项目(CAAS
ASTIP-201X-IAPPST)
microwave roasting were nitrogen and oxygen het-
作者简介:刘云花(1990女,在读硕士,研究方向为食品化 erocyclic compounds including pyrazines, pyr
学与工艺( E-nail) I vunhuaguai(Q163,com
roles, pyridines and furans compounds. The PCA
通信作者:李军,教授(E-mail)spgcx@o163.com
and CA could distinguish the flavor of low temper-
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