不同种皮颜色花生生品的营养、感官和品质的分析

Analysis of Nutrition, Sense and Quality of Peanut Seed with Different Testa Color

不同种皮颜色花生即彩色花生,是由普通花生通过多世代分离选育而成,种皮颜色包括深紫条纹、浅紫条纹、红色、红-白相间、紫黑色等类别。由于彩色花生营养丰富,并且富含花色苷类物质而倍受人们喜爱,市场前景广阔。但是,目前对彩色花生加工品质特性并不清楚。外形性状评价实验表明,5种花生种皮颜色、百果重、百仁重和出仁率具有较大的差异;脂肪和脂肪酸评价发现,5种花生都不是最适宜的油用花生品种选择,但其均富含油酸、亚油酸和花生烯酸,具有较好的食用价值;蛋白质含量最高的是‘铜仁珍珠’花生,其次是‘黑珍珠’,含量最低的为‘紫魁’,且其富含的氨基酸也有着显著差异;此外,种皮对花生生品的感官评价影响加大,深色种皮花生种皮对香味影响大,对甜味和脆度影响小。本研究选用贵州地方特色品种‘铜仁珍珠’和引进的‘黑珍珠’、‘红-白花’、‘四粒红’和‘紫魁’5种种皮颜色差异较大的花生,对营养成分、质构特性、生品及烘烤制品挥发性风味物质,以及种皮色素进行综合研究,旨在进一步了解不同种皮颜色花生品质特征特性,为彩色花生更好地推广和开发利用提供科学依据。

Peanuts with different testa colors, those are colored peanuts, are produced from the common peanut through multiple generations. The testa colors include deep purple strip, light purple strip, red, red and white,purple and back and so on. Due to the reason that colored peanuts are nutritious and rich in anthocyanins, they are well liked by people, and has a promising market. However, the characteristic of processing quality of colored peanuts is not clear at present. The evaluation experiment of appearance character showed there were significant difference in color, 100-pod weight, 100-kernel weight, and the ratio of shelled peanut among the five peanuts.Fat and fatty acid evaluation found that the five peanut varieties were not the most suitable choice for oil peanut,but they were rich in oleic acid, linoleic acid and arachidonic acid, and had good edible value. The one with highest protein was ’Tongren pearl’ peanut, followed by ’black pearl’, and the lowest was ’Zikui’, Also. their content of amino acid was significantly different. Additionally, the testa color had bigger influence on the sensory evaluation of peanuts. The darker testa color had bigger effect on fragrance, but smaller on sweetness and crispiness. This study selected 5 peanuts varieties with different testa colors, including local featured breeds ’Tongren pearl’ and introduced ’black pearl’, ’red-white patch’, ’Silihong’ and ’Zikui’ to carry out a comprehensive research on nutritional ingredients, texture property, volatile flavor compounds of raw peanut and roasted peanut, and pigment of testa color, with the aim of further understanding the quality characteristics of peanuts with different testa color and providing scientific preference for better promotion, development and usage of colored peanuts.