炒花生挥发性香气成分分析.pdfVIP

现代食品科技 Modern Food Science and Technology 2010, Vol.26, No.8 炒花生挥发性香气成分分析 及晓东，赵雅丽，吴国琛，蔡贤坤 （广州市凯虹香精香料有限公司，广东广州 510550） 摘要：花生具有相当高的营养价值，但加工工艺复杂,不同的工艺会产生不同的风味，采用先明火旺炒后加压蒸煮的方式对样品 进行处理，再经 SED 同时蒸馏萃取，最后浓缩经GC-MS 分析，得出花生的挥发性香成分。其中醛类占 53.29%、吡嗪类占 14.66%、 醇类占6.13%、酮类占 1.03%、酚类占7.73%、吡啶、吡咯、噻吩及其他占 17.02%，并发现含有两个重要的香料，分别是2- 乙酰基吡 咯啉和 4- 乙烯基愈创木酚。 关键词：气质联用；炒花生；挥发性成分；同时蒸馏萃取 文章篇号：1673-9078(2010)8-910-912 Analysis of Volatile Aroma Components of Fried Peanuts JI Xiao-dong, ZHAO Ya-li, WU Guo-chen, CAI Xian-kun (Guangzhou Kaihong Flavor Co., Ltd, Guangzhou 510550, China) Abstract: Peanut is rich in nutrition and the flavor of its products varies according to the processing technology. Peanut was roasted, pressure steamed, extracted by simultaneous distillation and extraction (SED) and then condensed for GC-MS analysis of its volatile aroma components. Aldehydes, pyrazine, alcohol, ketone and hydroxybenzene were found in the volatile aroma of processed peanuts, with their contents being of accounted for 53.29%, 14.66%, 6.13%, 1.03%, and 7.73%, respectively. And pyridine, pyrrole, thiophene, and others accounted for 17.02%. Besides, two important fragrances, 2-acetyl-1-pyrroline and 2-Methyloxy-4-vinylpheyol, were also detected in the volatile aroma of processed peanuts. Key words: GC-MS; fried peanuts; volatile components; SED 花生具有相当高的营养价值，它含有 45%~50% 浸入30 ℃饱和盐溶液中1 min，再把花生仁放入100 的脂肪，25%~30% 的蛋白质，15%~20%的碳水化合物 ℃的0.5%碳酸氢钠水溶液中进行热处理，20 min 后取 以及丰富的V [3] 、V 、V 、尼克酸和钙、钾、磷等无 出，沥净，并用清水冲掉附着的碱液 。最后加500 g B1 B2 E 机元素。特别是V [1] 水置于压力锅里加压蒸煮25 min 。把蒸煮后的花生连