烘烤温度对水酶法提取花生油风味成分的影响

Effects of Roasting Temperature on Volatile Flavor Compounds of Peanut Oil Obtained by Aqueous Enzymatic Extraction

为研究花生烘烤温度对水酶法提取油脂风味成分的影响,采用固相微萃取结合气-质联用(SPME-GCMS)法分析、鉴定4个烘烤温度(130,160,190,220℃,烘烤时间均为20 min)条件下水酶法提取花生油的挥发性成分。试验结果表明:随着烘烤温度的上升,总的风味物质种类变化不明显,而风味成分的组成有显著变化。不烘烤或低温烘烤(130℃和160℃)花生时,水酶法提取的油脂挥发性成分中醛类含量最高。随着烘烤温度升高,醛类减少,吡嗪种类和含量随之增加。热榨商品花生油和高温烘烤(220℃)花生后水酶法提取的油脂风味成分组成非常接近,冷榨商品花生油挥发性成分与不烘烤或130℃烘烤后水酶法提取油脂的风味物质组成相似。

The effects of roasting temperature on flavor compounds of peanut oil obtained by aqueous enzymatic ex- traction were investigated. Peanut seeds were roasted at various temperatures （130,160,190 ℃and 220℃） for 20 min, and then were extracted for oils. The flavor compounds of different oils were analyzed by gas chromatography-mass spec- trometry （GC-MS） combined with headspace-solid phase micro extraction （HS-SPME）. The results showed that with the increase of roasting temperature, the flavor compound species of oils did not change obviously but the composition of fla- vor compounds significantly varied. The relative content of aldehydes in the oils at low roasting temperatures （130 ℃ and 160℃） was the highest. When the temperature was further raised, the relative content of aldehydes decreased and the species and content of pyrazines significantly increased. The composition of flavor compounds of commercial hot-pressed peanut oil and enzymatic-extracted oil （220℃） was very close, and the commercial cold-pressed peanut oil and the en- zymatic-extracted oil under low roasting temperature possessed similar composition of flavor compounds.