洽洽香瓜子挥发性成分分析及入味机理探讨

Analysis of the volatility components of Qiaqia aroma sunflower seeds and the research of formation mechanism

为研究洽洽香瓜子的特征性香气品质的化学组成及香辛料在瓜子制作过程中的入味机理,本实验采用同时蒸馏萃取法(SDE)结合GC-MS对比分析葵瓜子原料及其经香辛料百煮工艺生产的洽洽香瓜子的挥发性香气成分差异。从原料葵瓜子仁和壳中分别分离鉴定出8种和16种挥发性成分,从洽洽香瓜子仁和壳中分别分离鉴定出88种和91种挥发性成分。结果表明,瓜子仁和壳中保留的香气成分及其含量有所差异,香辛料成分在煮制过程中保留在香瓜子中,对洽洽香瓜子香味及品质形成起到了重要的作用,且不同香辛料挥发性成分在不同介质中吸附结合力不同,本文为进一步研究百煮香瓜子在不同工艺条件下的入味机理提供了参考依据。

To investigate the characteristic quality of the chemical composition of Qiaqia aroma sunflower seeds and the formation mechanism during the producing process,with the methods of simultaneous distillation and extraction（SDE） combining with GC-MS. This experiment made a comparison analysis of the volatility aroma components at the raw and Qiaqia aroma sunflower seeds which had been boiled in solution of spices lots of times. From the kernel and in-shell of raw sunflower seeds it had been identified in each 8 and 16 kinds of chemical composition. Also,from the kernel and in-shell of aroma sunflower seeds,88 and 91 kinds of chemical composition were identified respectively. The results showed that the aroma components and their contents which remained in the kernel and in-shell were different. Spice in boiling process remained in aroma sunflower seeds;it played an important role in the formation of flavor and quality of aroma sunflower seeds. And different spice component had different adsorption binding force in different media of the in-shell and kernel. The results provided the technical basis for further study of the formation mechanism under different producing process.