花生微波烘烤香气成分分析方法的建立与应用

Quantitative Analysis of Volatile Flavoring Compounds on Microwave Roasted-peanuts

建立了烤制花生香气成分分析的顶空固相微萃取／气相色谱-质谱（HSSPME／GC—MS）分析方法。优化的实验条件：HP-5色谱柱，萃取平衡温度80℃，萃取时间40min，解析时间5min。采用该方法对四粒红、大白沙、鲁花3种花生进行微波炉焙烤后产生的挥发性香气成分进行分析，共鉴定出29种成分，其中主要包括杂环类化合物9种，醛类化合物7种，醇类化合物3种，烯类化合物3种，酚类化合物2种，酯类化合物3种，其他化合物2种。根据上述风味物质对花生香味的贡献大小，选择7种主要特征香气成分2，5．二甲基吡嗪、2-乙基-3，5（6）-二甲基吡嗪、2-乙基-6-甲基吡嗪、2-戊基呋喃、2，3-二氢苯并呋喃、苯甲醛和苯乙醛进行定量分析，其标准曲线相关系数均超过0．997，标准物质的加标回收率为85％-101％，RSD不大于6．9％，检出限为0．63～13．4μg／L。比较了不同花生品种的香气差异，并通过分析不良风味成分苯乙醛的含量，发现以大白沙花生的特征香气浓度最高，苯乙醛含量最低，更适宜利用微波烘焙技术生产成干花生食品。

A headspace solid-phase micro extraction gas chromatography - mass spectrometric （ HS SPME/GC -MS） method was built to analyze the volatile compounds of microwave roasted-peanuts. The effect of experimental factors, including chromatographic column, extraction time, resolution time and extraction temperature were investigated. The best experimental conditions were obtained by using extraction temperature of 80 ℃, extraction time of 40 min, resolution time of 5 min and HP-5 column. Under the optimal conditions, three typical roasted peanuts, including Silihong, Dabaisha and Luhua were analyzed. The results indicated that there were totally 29 components, including 9 heterocyclics, 7 aldehydes, 3 alcohols, 3 enes, 2 phenols, 3 esters and other 2 compounds were identified. The seven main volatile flavoring compounds, e.g. 2,5-dimethylpyrazine, 2-pentyl-furan, 2-ethyl-6-methylpyrazine, 2-ethyl-3, 5 （ 6 ）-dimethyl-pyrazine, 2, 3-dihydro-benzofuracouma- ran, benzaldehyde and phenylaldehyde, were quantified by GC -MS under selective ion monitoring mode. The calibration curves were obtained with correlation coefficients of more than 0. 997. The average recoveries were in the range of 85% - 101% with RSDs not more than 6.9%. The detection limits were in the range of 0. 63 - 13.4 μg/L. Comparing with the difference of three varieties of roasted-peanuts by quantitative detection of seven above volatile compounds, the Dabaisha microwave roasted-peanuts showed the highest content of flavoring compounds and lowest content of off-flavor （phenylaldehyde）.