作 者：
刘云花;胡晖;刘红芝;李军;杨颖;石爱民;刘丽;王强
单 位：
中国农业科学院农产品加工研究所;河北科技师范学院食品科技学院
关键词：
花生饼粕;花生壳;烘烤;风味;主成分分析
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。
译 名：
Analysis of Volatile Compounds in Roasted Peanut Shell and Peanut Cakes by HS-SPME-GC-MS
作 者：
LIU Yunhua;HU Hui;LIU Hongzhi;LI Jun;YANG Ying;SHI Aimin;LIU Li;WANG Qiang;Key Laboratory of Agro-Products Processing,Ministry of Agriculture,Institute of Agro-Products Processing Science and Technology,Chinese Academy of Agricultural Sciences;College of Food Science and Technology,Hebei Normal University of Science and Technology;
关键词：
peanut cake;;peanut shell;;roasted;;volatile compounds;;principal component analysis
摘 要：
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.
