葵花籽焙烤前后瓜子仁中脂溶性风味物质的研究

Research on the fat-soluble flavor compounds in melon seeds of baked ank raw sunflower seeds

用索氏脂肪提取器萃取出普葵原料和其焙烤后瓜子仁中的脂溶性风味物质,用气相色谱-质谱联用法分析其中的化学成分,共检索出39种化学物质,对生熟瓜子仁中主要化学成分进行对比.结果表明:焙烤后瓜子脂溶性风味物质中有2种成分含量比原料增加100倍以上,7种成分含量提高10倍以上,3种成分含量提高5倍以上,7种成分含量提高1到4倍不等,其他成分均有不同程度提高,仅一种成分含量较原料低.

Extracting the fat-soluble flavor compounds from raw sunflower seeds and the baked products by Soxhlet extractor,39 kinds of chemical components were retrieved by gas chromatography-mass spectrometry.The results show that two kinds of chemical components in the baked sunflower seeds increased by100 times than the raw materials,7 kinds of components increased by 10 times,3 kinds of components increased by 5 times,an other 7 kinds of chemical increased by 1-4 times and the other components have improved to different degrees.Only one component in the fat-soluble flavor compounds is lower than that in the raw material.