花生香味物质的研究进展

Research Progress of Peanut Aroma Substances

花生是我国重要的油料作物,花生仁和其加工品可以产生独特的香气,其香味品质是决定市场经济价值的最重要指标之一。花生仁通过不同的加工方式可以产生不同的香味物质,而花生香味由多种挥发性物质共同组成,包括吡嗪类、吡咯类、呋喃类、吡啶类、醛类、酮类、酸类、烃类、芳香类等化合物,且不同挥发性物质具有不同的香味。花生的香味物质主要来源途径有美拉德反应、脂肪氧化和热降解反应、氨基酸和糖类降解反应3种途径,目前花生香味物质的生物合成途径研究还较少。随着科技发展,越来越多的挥发性物质被鉴定,目前主要通过顶空固相微萃取对花生香味进行提取,并结合气相色谱-质谱联用仪对香味进行检测。花生香味物质的形成主要受基因型、加工方式和时间、籽粒含水量等因素影响,已有大量文献表明耕作栽培模式影响水稻香味物质的积累,但不同耕作栽培模式影响花生香味物质积累的文章未见报道。同时,利用花生香味物质还可以抑制黄曲霉的污染,减少花生的经济损失,以及利用挥发性物质鉴别不同种类的植物油。该文以花生仁为对象,通过对花生香味物质成分分析、花生香味物质分类、花生香味物质的提取和鉴定方法,影响花生香味物质形成的因素以及花生香味物质抑制黄曲霉的污染等方面进行综述,为研究花生香味品质形成提供理论依据。

Peanut is an important oil crop in China.Peanut seed itself and its processed products can produce a unique aroma,and its aroma quality is one of the most important indicators to determine the market.Peanut seed can produce different aroma substances through different processing methods,and peanut aroma is composed of a variety of volatile substances,including pyrazines,pyrroles,furans,pyridine,aldehydes,ketones,alcohols,hydrocarbons,aromatic compounds and other compounds,and different volatile substances have different aromas.There are three main sources of aroma substances in peanut:Maillard reaction,fat oxidation and thermal degradation reaction,and degradation reaction of amino and sugars.At present,there are few studies on the biosynthetic pathways of aroma substances in peanut.With the development of science and technology,more and more volatile compounds have been identified.At present,peanut aroma is mainly extracted by headspace solid phase microextraction and detected by gas chromatography-mass spectrometry.The formation of peanut aroma is mainly affected by factors such as genotype,processing mode and processing time,seed water content and other factors.A large number of literatures have shown that cultivation modes affect the accumulation of aroma substances in rice, but there is no report on the effect of different cultivation mode on the accumulation of aroma substances in peanut. At the same time, the use of volatile compounds can also inhibit the pollution of peanut aflatoxin, reduce the economic loss of peanuts, and use volatile substances to distinguish different kinds of vegetable oil. Taking peanut seed as the object, this paper reviwed the composition analysis of peanut aroma substances, the classification of peanut aroma substances, the extraction and analysis methods of peanut aroma substances, the factors affecting the formation of peanut aroma substances and the influence of Aspergillus fl avus pollution by peanut aroma substances, providing theoretical basis for the study on the formation of peanut aroma quality.