炒花生挥发性香气成分分析

Analysis of Volatile Aroma Components of Fried Peanuts

花生具有相当高的营养价值,但加工工艺复杂,不同的工艺会产生不同的风味,采用先明火旺炒后加压蒸煮的方式对样品进行处理,再经SED同时蒸馏萃取,最后浓缩经GC-MS分析,得出花生的挥发性香成分。其中醛类占53.29%、吡嗪类占14.66%、醇类占6.13%、酮类占1.03%、酚类占7.73%、吡啶、吡咯、噻吩及其他占17.02%,并发现含有两个重要的香料,分别是2-乙酰基吡咯啉和4-乙烯基愈创木酚。

Peanut is rich in nutrition and the flavor of its products varies according to the processing technology.Peanut was roasted,pressure steamed,extracted by simultaneous distillation and extraction（SED） and then condensed for GC-MS analysis of its volatile aroma components.Aldehydes,pyrazine,alcohol,ketone and hydroxybenzene were found in the volatile aroma of processed peanuts,with their contents being of accounted for 53.29%,14.66%,6.13%,1.03%,and 7.73%,respectively.And pyridine,pyrrole,thiophene,and others accounted for 17.02%.Besides,two important fragrances,2-acetyl-1-pyrroline and 2-Methyloxy-4-vinylpheyol,were also detected in the volatile aroma of processed peanuts.