烘烤花生仁、花生粕和花生壳中挥发性物质的研究

Study on volatile compounds in peanut kernels, peanut dregs and peanut shells by roasted

采用动态顶空吹扫收集挥发性化合物,通过GC-MS分析和感官评价,优化花生仁、花生壳、花生粕的烘烤条件。结果表明,花生仁、花生粕和花生壳的最佳烘烤条件分别为:170℃处理30、15min和10min;挥发性化合物的鉴定由Xcalibur软件系统完成,通过计算机检索,同时与NIST谱库相匹配,结果表明,烘烤的花生仁中鉴定出吡嗪类、呋喃类、吡咯类、烃类、酸、醇、醛、酮、酯、内酯,含氧、含硫化合物和杂环化合物等112种挥发性化合物,在烘烤花生粕和花生壳中则分别鉴定出41和34种挥发性化合物与烘烤花生仁中的挥发性化合物是相同的。花生粕和花生壳作为花生油加工的副产物,是提取花生风味成分较好的原料来源。

This paper extract the peanut flavor by DHS, analysis by GC-MS and sensory, optimized the roasted condition of peanut kernels, peanut shells and peanut dregs. The result indicated that the optimal extracting conditions were 170 ℃ 30 min, 170 ℃15 min, 170 ℃ 10 min, respectively. Experiments data were deal with Xcalibur software. The unknown compounds were retrieved by computer and matched with NIST. A total of 112 compounds was identified. The following compounds were found as flavor components of roasted peanut： pyrazines, furfurans, pyrroles, hydrocarbons, acids, alcohols, aldehydes, ketones, esters, lactones and miscellaneous. The volatile compounds detected in peanut dregs and peanut shells are compared with that of peanut kernels, there are 41 volatile compounds of peanut dregs and 34 volatile compounds of the peanut shells in that of the peanut kenels. Peanut dregs and peanut shells as peanut butter＇s byproducts, they are adjusted to extract peanut flavor.