基于主成分分析的红外预处理温度对花生油香气成分的影响

Effect of Infrared Pretreatment Temperature on the Aroma Composition of Peanut Oil Based on Principal Component Analysis

研究采用红外辐射技术对花生油进行预处理。首先对红外辐射预处理后花生油的风险因子和品质指标进行测定,结果表明:花生油样品中苯并芘含量、酸价、过氧化值最高分别为3.91μg/kg、0.27 mg/g和0.020 g/100 g,均远低于国家标准,表明红外辐射技术用于制备浓香花生油切实可行。在明确花生油样品香气成分的基础上,对不同温度下花生油样品的风味成分进行主成分分析,以探究红外预处理温度对花生油香气的影响规律。结果表明:红外辐射预处理有助于丰富花生油的香气组成,增加花生油的焙烤香气,降低生腥味,但温度过高容易使焦糊味、辛辣味等不良风味增加。花生油样品的挥发性化合物共有4个主成分,其中前3个主成分累积方差贡献率达93.145%,可涵盖花生油样品香气的大部分信息;不同红外预处理温度下花生油的代表性呈香物质各异。

In this study,infrared radiation technology was used to pretreat peanut oil.The research firstly measured the risk factor and quality indicators of peanut oil pretreated by infrared radiation.The results showed that the highest content of benzopyrene,acid value and peroxide value in peanut oil samples were 3.91μg/kg,0.27 mg/g and 0.020 g/100 g respectively,which were all far lower than the corresponding national standard,indicating that the infrared radiation technology is feasible for the preparation of fragrant peanut oil.Then on the basis of clarifying the aroma composition of peanut oil samples,principal component analysis was performed on the flavor components of peanut oil samples at different temperatures to study the impact pattern of infrared pretreatment temperature on the aroma of peanut oil.The results showed that the infrared radiation pretreatment helped to enrich the aroma composition of peanut oil,increase the roasted aroma of peanut oil and reduce the raw fishy flavor,but excessive temperature easily led to an increase in bad flavors such as burnt and spicy.There were four main components of volatile compounds in peanut oil samples,among which the cumulative variance contribution of the first three components reached 93.145%,which could cover most information of the aroma of peanut oil samples.The representative aroma presenting substances of peanut oil varied under different infrared pretreatment temperatures.