Relationship of chemical properties of different peanut varieties to peanut butter storage stability

This study examined the effect of peanut quality on the storage stability of peanut butter. The quality of 17 varieties of peanuts was analyzed, and each was used to prepare peanut butter. For different storage temperatures and durations, stability of the peanut butter was measured according to three indicators： peroxide value, acid value, and centrifugal rate. The correlation between peanut components and peanut butter storage stability was also investigated. The results indicated significant differences in fatty acid composition between different varieties of peanut. Peanut butter prepared with high oleic peanuts（Kainong 17-15） had a significantly longer shelf life than that of other varieties. The significant correlation between the stability of peanut butter and peanut quality suggests that oleic acid and linoleic acid were the main influencing factors on stability. This study finds that the high oleic peanuts（HOP） is the most suitable variety for making peanut butter, which can allow farmers and processors to choose the specific variety for better product and shelf life.

Effect of microwave pre-treatment on physical quality,bioactive compounds,safety risk factor,and storage stability of peanut butter

Microwave,as a new heat treatment technology,has the characteristics of uniform and fast heating speed.It is an energy-saving technology known for improving oilseed product quality.Its efficiency mainly depends on the roasting power and time.However,the production of high-quality peanut butter using short-time roasting con-ditions are limited.Herein,we determined an appropriate microwave roasting power and time for peanuts and evaluated its impacts on the quality of peanut butter.Different roasting powers(400 W,800 W and 1200 W)and times(4,4.5,5,and 5.5 min)were preliminarily tested.Among them,800 W at 5 min was the most suitable.The roasting efficiency was further evaluated using color,sensory,bioactive compounds,storage stability,and safety risk factors of peanut butter produced from four peanut cultivars(Silihong,Baisha-1016,Yuanza-9102,and Yuhua-9414).The pre-treated butter obtained from three cultivars(Silihong,Yuanza-9102,and Yuhua-9414)with moisture content between 5%and 7.2%had a similar sensory score(6-7)as the commercial on a 9-point hedonic scale compare to the other.The color of the pre-treated peanut butter varies statistically with the commercial but remained in the recommended range of Hunter L*values of 51-52,respectively,for high initial moisture peanut cultivars.The total polyphenol(35.20-31.59±0.59μmol GAE/g)and tocopherol(19.05±0.35 mg/100 g)content in the butter obtained from three cultivars(Yuahua-9102,Yuhua,and Baisha-1016)and Silihong respectively,were significantly(P<0.05)higher than those in the commercial butter.The induction times of all pre-treated butter(19.80±0.99-7.84±0.07 h)were significantly(P<0.05)longer during storage at accelerated temperature than commercial samples.In addition,no benzo[a]pyrene was found in the pre-treated samples.Collectively,the microwave pretreated peanut butter was superior to the commercial one.These findings provided data support and a reference basis to promote microwave use for peanut butter production.

Aflatoxin Carryover during Large Scale Peanut Butter Production

Peanut butter was monitored for aflatoxin contamination at different stages during its large-scale production starting from raw shelled peanuts up to the final product. Twenty five samples, weighing 2 kg each, were taken from each of the following stages: roasting at 160?C, blanching/de-skinning and grinding. The sub-samples were ground, thoroughly mixed and further reduced by the quartering technique until a 1 kg sub-sample was obtained. This was then analyzed for aflatoxins using reverse phase HPLC incorporating pre-column trifluoroacetic acid derivatization. The results showed a total aflatoxin percentage reduction of 51% after roasting, 27% after blanching/de-skinning followed by a further 11% after grinding to make peanut butter. This meant that there was a cumulative total reduction of 89% of aflatoxin concentration during the production process of peanut butter. These results show that there is a significant reduction of aflatoxin levels at the roasting and blanching stages in the process of producing peanut butter.

Nuts,Peanut Butter Ward Off Diabetes

A helping of nuts or peanut butter several times a week appears to significantly lower the risk of developing adult-onset diabetes, at least in women, a study said Tuesday.

Validation of High Performance Liquid Chromatography with Fluorescence Detector Methods for Determination of Aflatoxins in Different Food and Animal Feed Samples

Method validation for quantitative analysis of aflatoxins, AFB1, AFB2, AFG1 and AFG2 in sorghum, peanut butter, groundnut and animals feed is presented. Aflatoxins were extracted with a mixture of methanol: acetonitrile: water (60:30:10) and cleaned with Alfa test IAC chromatography before analysis by High Performance Liquid Chromatography coupled with fluorescence detection (HPLC-FLD) by adopting an isocratic chromatographic system using a mobile phase consisting acetic acid: acetonitrile: methanol (59:14:27), the separation of the four aflatoxins was achieved in less than 15 minutes. Calibration curves were linear over the concentration range from 2 - 18 ng/mL for AFB1 and AFG1, 0.4 - 3.6 ng/mL for AFB2 and AFG2, respectively. The LOD and LOQ in spiked samples were found to be 0.02 and 0.05 μg/kg for both AFB1 and AFG1, 0.01 and 0.03 μg/kg for both AFB2 and AFG2. The mean recovery values were in range from 84.2% to 96.9% was obtained. Five samples were found to be contaminated with aflatoxins and the total aflatoxins ranged from 0.02 to 3.26 μg/kg were obtained. Nineteen different samples were found to be contaminated with aflatoxins;the total aflatoxins ranged from 0.27 to 10.48 μg/kg were obtained. The highest total aflatoxins value was obtained in animal feeds.

山东省市售花生及其制品中黄曲霉毒素B_(1)污染状况与膳食暴露风险评估

为了解山东省市售花生及其制品中黄曲霉毒素B_(1)(AFB_(1))污染状况,评估其暴露水平及潜在的健康风险,并为有关部门采取控制措施提供依据,2015—2020年于山东省16市生产环节、流通环节(农贸市场、商店)随机采集花生、花生酱、花生油共计246份样品,采用高效液相色谱-柱后衍生法测定其AFB_(1)含量,计算AFB_(1)平均膳食暴露量和暴露限值(MOE),评估山东省市售花生及其制品中AFB_(1)膳食暴露风险。结果表明,花生及其制品中AFB_(1)总检出率为28.46%,不合格率为7.72%。花生酱和花生油中AFB_(1)检出率显著高于花生;散装花生酱、花生油中AFB_(1)检出率显著高于预包装产品;一般消费居民通过花生、花生酱和花生油AFB_(1)平均膳食暴露量分别为0.01、0.61、1.09 ng/(kg·d),肝癌发病风险分别为0.000、0.019、0.034例/10万人,其MOE分别为30500、500和280;高消费居民通过花生、花生酱和花生油AFB_(1)平均膳食暴露量分别为0.23、6.64、8.90 ng/(kg·d),肝癌发病风险分别为0.007、0.205、0.274例/10万人,其MOE分别为1326、46和34。严格执行限量标准后经花生酱和花生油AFB_(1)平均膳食暴露量、肝癌发病风险降幅均达50%以上。为了更大限度地保护人群健康,有必要采取有效的监管和风险管理措施控制山东省市售花生及其制品中AFB_(1)含量,特别是散装花生酱和花生油。

昆明市食品加工企业花生酱、芝麻酱加工过程卫生安全专项监测结果分析

目的:监测昆明市食品加工企业生产的花生酱、芝麻酱在加工过程中卫生指示菌和食源性致病菌的分布和可能污染源,掌握基线数据,为食品安全预警提供依据。方法:按照2018—2020年《国家食品污染物和有害因素风险监测工作手册》《花生酱和芝麻酱加工过程监测工作手册》对昆明市食品加工企业生产的花生酱、芝麻酱加工过程中各个环节进行采样和检测。结果:花生酱、芝麻酱加工过程中菌落总数、大肠菌群、肠杆菌科、霉菌、金黄色葡萄球菌、李斯特氏菌、沙门氏菌超标/阳性率分别为0、19.91%、40.77%、27.89%、0、1.22%和0。在进行致病菌检测的类别中,李斯特氏菌检出5株,沙门氏菌和金黄色葡萄球菌未检出。结论:花生酱、芝麻酱制作工艺流程较多,各个环节均存在被污染风险,。企业应加强质控,同时监管部门应加强相关的监测和管理,切实做到了解食源性疾病的可能流行趋势,及时发现食品安全隐患。

单甘酯稳定的花生酱涂抹性的改善

本文以添加氢化植物油的消费者广泛认可的四季宝品牌花生酱为参照,分析添加单甘酯、单甘酯和花生油的花生酱以及花生酱原浆的涂抹性感官评价以及流变学性质、质构、固体脂肪含量和微观结构,来阐明添加一定量的花生油是否可以改善单甘酯稳定的花生酱的涂抹性及相应的原因。结果表明:花生酱原浆以及单甘酯稳定的花生酱的组织形态和涂抹性的感官评分均显著低于添加氢化植物油的花生酱,而当2.0%花生油加入到单甘酯稳定的花生酱,其感官评分与添加氢化植物油的花生酱接近,表现出良好涂抹性。稳态剪切曲线显示花生油加入降低了单甘酯的花生酱表观黏度,使其在25℃屈服应力从201.79 Pa降至103.70 Pa,32~42℃黏度下降百分比从62.7%降至53.2%。质构分析表明花生油使单甘酯稳定的花生酱的硬度分别从376.19 g降至289.42 g,黏稠度从2050.24 g降至1607.23 g。同时2.0%花生油加入使单甘酯稳定的花生酱的固体脂肪含量降至8.0%以下,上述结果显示添加花生油后的单甘酯稳定的花生酱的理化性质与氢化植物油稳定的花生酱是十分接近的,这可能是其涂抹性改善的原因。此外,微观结构显示花生油的加入使单甘酯稳定花生酱的结晶团块消失,体系分布均匀。综上所述,花生油加入可以有效改善单甘酯稳定的花生酱的理化特征,提高体系均匀性,使其涂抹性得到广泛消费者认可。

芝麻酱、花生酱酸值和过氧化值测定中的油脂提取方法

为解决现有芝麻酱和花生酱酸值、过氧化值测定中油脂提取方法存在的提取时间长、效率低等问题,通过在样品中加入丙酮水溶液,使蛋白质发生变性、絮凝,从而破坏芝麻酱、花生酱稳定的溶胶体系,使体系快速分层,油脂快速游离出来,从而快速高效地提取油脂。具体方法:按料液比1∶1向芝麻酱、花生酱样品中加入丙酮水(体积比1∶1)溶液,搅拌混匀后加入3倍样品体积的石油醚,振摇提取,静置约30 min分层,将上层有机相经无水硫酸钠过滤,于40℃脱除溶剂,获得油脂。通过加入丙酮水溶液大大缩短了油脂提取时间,效率极大提高,并且降低了提取时间长带来的油脂氧化风险,提高了结果准确度。通过精密度、准确度方法学考察,证明该方法准确可靠。综上,该方法可以用于芝麻酱、花生酱产品酸值、过氧化值测定中油脂的提取。

不同品种的花生酱风味物质成分分析

选取5个花生品种,主要研究了花生酱的风味物质,采用气质联用(gas chromatography-mass spectrometery,GC-MS)进行风味物质成分分析。结果表明:测出的风味物质中,品种“白沙”总数为62种、品种“罗汉”为55种、品种“开农80”为46种、品种“传统”为46种、品种“鲁花8”为44种,该5个品种的花生主要风味物质为醇类、醛类、烃类、吡嗪类。其中品种“白沙”花生酱的风味物质种类较多,但吡嗪类物质较少,坚果香气很弱;其他四个品种花生酱的吡嗪类物质含量较高,但“鲁花8”花生酱中检测出较高含量的乙酸,从而产生尖酸味、香气较差。因此,该5个花生品种中风味物质最优的品种为“开农80”、“罗汉”和“传统”,也是最适宜加工成花生酱的品种。

不同产地花生酱的挥发性风味成分比较分析

为研究不同提取方法比较不同产地花生酱中挥发性风味物质的差异。采用顶空固相微萃取(HS-SPME)和同时蒸馏萃取(SDE)两种方法提取4种不同国家花生酱,中国莺歌花生酱(Z)、美国四季宝花生酱(M)、澳大利亚贝科姆花生酱(A)、新西兰皮卡思花生酱(X)的挥发性风味物质,用气相色谱-质谱联用技术(GC-MS)对挥发性物质进行鉴定以内标法计算各类物质的含量,并结合气味活度值(OAV)方法分析不同风味物质对整体风味的贡献程度。结果表明:4种花生酱共鉴定出挥发性物质202种,其中SDE鉴定出70种,HS-SPME鉴定出142种。A、M、X、Z样品分别鉴定出71种、93种、58种和141种挥发性物质。HS-SPME鉴定挥发性成分更全面,而SDE法可较灵敏的检测吡嗪类和醛类成分。Z样品中含有最丰富的风味物质其中醛类风味物质含量最高为14901.17μg/kg。结合OAV分析得到:对四种花生酱的整体风味贡献程度较大的风味物质均为己醛、苯乙醛、苯乙醇、2,5-二甲基吡嗪、2-乙基-3,6-二甲基吡嗪、2-乙基-5-甲基吡嗪。Z样品的风味成分最丰富,风味品质要好于其他三种花生酱,其烤花生香味、杏味较突出。

高油酸花生油酶促酯交换合成类可可脂工艺优化

为促进高油酸花生油的高值化利用,在无溶剂体系中以高油酸花生油为原料,棕榈酸乙酯、硬脂酸乙酯为酰基供体,酶促酯交换合成类可可脂。以目标甘三酯1,3-二棕榈酸-2-油酸(POP)、1-棕榈酸-2-油酸-3-硬脂酸(POS)、1,3-二硬脂酸-2-油酸(SOS)含量,硬脂酸指数和酰基位移率为评价指标,在单因素实验的基础上采用响应面法对酶促酯交换合成类可可脂的工艺条件进行优化。结果表明:酶促酯交换合成类可可脂的最佳工艺条件为硬脂酸乙酯与棕榈酸乙酯物质的量比1.3∶1、酰基供体与高油酸花生油物质的量比12∶1、加酶量2.7%(以底物质量计)、反应温度60℃、反应时间7 h,在该条件下产物甘三酯中POP、POS、SOS的含量分别为14.55%、48.87%、25.17%,硬脂酸指数为0.56,酰基位移率为7.35%。产物的目标甘三酯组成和脂肪酸组成与可可脂相近,可作为可可脂替代品应用。

花生酱挥发性风味成分的鉴定

采用电子鼻法对两种知名品牌花生酱A和B中的挥发性风味物质进行主成分分析。采用顶空固相微萃取方法提取花生酱A和B中的挥发性风味物质,结合气相色谱-质谱联用技术对提取的挥发性风味物质进行分离鉴定。电子鼻法能很好的区分花生酱A和B。从花生酱A中共鉴定出62种化合物,占总检出化合物的94.68%,吡嗪类化合物含量最高,有19种,占总挥发性成分的51.86%;花生酱B中共鉴定出42种化合物,占总检出化合物的90.98%,吡嗪类化合物含量最高,有13种,占总挥发性成分的44.40%。两种花生酱中含有39种相同的挥发性风味物质,主要是吡嗪、醛类、呋喃、吡咯、酮类、醇类等化合物,相对百分含量有差别。本研究表明,花生酱主要的挥发性化合物是吡嗪类化合物,而且电子鼻结合顶空固相微萃取以及气-质联用技术可以对不同品牌花生酱的风味进行很好区分。

国外花生休闲食品研究进展

介绍了世界花生主产国及其花生加工利用途径与加工产品格局,重点介绍了美国有代表性的花生休闲食品现状,论述了脱脂花生粉、花生酱、烤花生、花生糖果等主要花生休闲食品的生产工艺、货架期等,并提出了制定规划、加快花生专用品种培育、增加科技投入等促进我国花生产业与花生深加工发展的建议,为国内花生休闲食品行业的发展提供多角度的参考。

Rancimat法与Schaal烘箱法测定花生油和花生酱氧化稳定性的对比

分别采用Rancimat法与Schaal烘箱法测定花生油和花生酱的氧化稳定性,并对2种方法的相关性进行了分析。结果表明:用Rancimat法替代传统的过氧化值测定法评价花生油和花生酱的氧化稳定性是可行的。

脱脂麦胚花生酱的研制

研究了脱脂麦胚花生酱的工艺，确定了最佳配方和操作要点。结果表明，脱脂麦胚与花生的配比以１∶３为最好，稳定剂以１．５％的单甘酯为佳，添加适量的调味料和抗氧化剂等，可得到风味、色泽、质地、口感均极佳的产品。

花生酱中黄曲霉毒素B_1的免疫传感分析方法

建立一种新的测定花生酱中黄曲霉毒素B1含量的方法——免疫传感器分析法。基于间接竞争一步ELISA法,通过触摸免疫传感器彩色显示屏控制仪器完成空白实验、样品测定、结果分析操作,实现黄曲霉毒素B1的定量测定。该方法中免疫传感器不仅可对整个测定过程提供操作提示,而且还具有计时和自动分析计算功能,减少了人为误差,提高了测定的准确率。免疫传感分析法在1.0~100μg/L(R2=0.9997)范围内的线性良好,精确度为1.0%,样品加标回收率为93%~104%,其测定结果与高效液相色谱法测定结果具有很好的一致性。因此,该研究建立的免疫传感分析法可用于花生酱中黄曲霉毒素B1的检测。

花生品种对花生酱风味及综合品质的影响

本实验选取7个不同品种的花生制取花生酱,对花生酱中挥发性风味成分的种类和含量进行检测,并结合感官评价、粒径、流变学特性、质构、色度等指标,对比分析花生品种对花生酱风味及综合品质的影响。结果表明,不同品种花生所制取花生酱中挥发性成分的种类和含量有较大差异,7种花生酱中杂环类物质总含量为1.318~9.537 mg/kg,其中吡嗪类物质含量为0.611~1.804 mg/kg,呋喃类物质含量为0.256~4.300 mg/kg,吡咯类物质含量为0.013~4.066 mg/kg,吡啶类物质含量为0.006~0.896 mg/kg,其他杂环类物质含量均较少;醛类物质含量为1.988~5.968 mg/kg,酮类物质含量为0.655~0.934 mg/kg,醇类物质含量为0.155~1.189 mg/kg,酚类物质含量为未检出~1.570 mg/kg,烯烃类物质含量为未检出~0.324 mg/kg,其中‘四粒红’花生酱中吡嗪类物质含量最高,其感官评价综合得分也最高,风味最受认可;7种花生酱样品的水分质量分数为0.66%~0.86%,粗脂肪质量分数为48.39%~57.17%,粗蛋白质量分数为21.93%~35.80%,酸价为0.11~1.21 mg/g,过氧化值为0.19~6.23 mmol/kg,其中‘四粒红’花生酱的粗脂肪质量分数最低,粗蛋白质量分数最高,酸价和过氧化值均较低;7种花生酱的中位径为7.65~8.34 μm,其中‘四粒红’、‘豫花76’、‘豫花65’花生酱的粒径均较小;‘四粒红’花生酱的触变环面积比其他样品大很多;流变学分析与质构分析结果显示‘四粒红’花生酱的涂抹性较好。综上所述,‘四粒红’花生酱的挥发性风味成分丰富,感官评价及综合品质更好,‘四粒红’花生是制作花生酱的适宜品种。

小麦纤维及复合乳化剂对花生酱稳定性的影响

采用响应面分析法(RSM),研究了小麦纤维用量、复合乳化剂的HLB值及其用量对花生酱离心乳析率的影响,并进行了花生酱储存稳定性和感官特性的比较。实验结果表明,小麦纤维用量为3%、复合乳化剂HLB值为7.08、复合乳化剂用量为0.41%时,制得的花生酱离心乳析率最低,为4.23%。相比于纯花生酱的离心乳析率下降了57.5%,且拥有更好的储存稳定性和更高的感官评价得分。

柠檬醛对花生酱的防腐效果

采用平板法比较柠檬醛与合成食用防腐剂苯甲酸钠、山梨酸钾对 8种霉菌的抗菌效力。结果表明 ,在花生酱pH5 5时 ,柠檬醛对多数霉菌的最低抑菌浓度 (MIC)为 0 10 % ,山梨酸钾为 0 10 % ,而苯甲酸钠的MIC值在 0 35 %或 0 35 %以上。同时 ,从柠檬醛与黄曲霉产毒关系的试验中发现 ,柠檬醛对黄曲霉产生黄曲霉毒素有较强的抑制作用。