食品科学 ›› 2017, Vol. 38 ›› Issue (2): 146-153.doi: 10.7506/spkx1002-6630-201702024

• 成分分析 • 上一篇    下一篇

花生饼粕及花生壳烘烤风味分析

刘云花,胡 晖,刘红芝,李 军,杨 颖,石爱民,刘 丽,王 强   

  1. 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实验室,北京 100193; 2.河北科技师范学院食品科技学院,河北 秦皇岛 066600
  • 出版日期:2017-01-25 发布日期:2017-01-16
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0401400);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-IAPPST)

Analysis of Volatile Compounds in Roasted Peanut Shell and Peanut Cakes by HS-SPME-GC-MS

LIU Yunhua, HU Hui, LIU Hongzhi, LI Jun, YANG Ying, SHI Aimin, LIU Li, WANG Qiang   

  1. 1. 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; 2. College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066600, China
  • Online:2017-01-25 Published:2017-01-16

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吡嗪类、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-甲基吡嗪、2-乙基-3-甲基吡嗪和N-甲基吡咯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

Abstract: The volatile compounds in roasted peanut shell and peanut meals were investigated using headspace solid phase micro-extraction (HS-SPME) and gas chromatography-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 Nand 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

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