| 芦鑫，张丽霞，王奕芳，等.不同品种花生乳挥发性组分分析[J].中国油脂,2018,43(5):.[LU Xin, ZHANG Lixia, WANG Yifang，etc.Analysis of volatile components in different varieties of peanut milk[J].China Oils and Fats,2018,43(5):.] |
| 不同品种花生乳挥发性组分分析 |
| Analysis of volatile components in different varieties of peanut milk |
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| DOI： |
| 中文关键词: 花生乳 挥发性组分 主成分分析 脂肪酸组成 |
| 英文关键词:peanut milk volatile component principal component analysis fatty acid composition |
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| 摘要点击次数: 1011 |
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| 中文摘要: |
| 为确定花生乳的挥发性组分，首先通过优化萃取温度、吸附时间、解吸温度，确定花生乳挥发性组分的最佳固相微萃取条件，随后利用气质联用仪分析7种花生加工花生乳的挥发性组分，通过主成分分析确立特征组分。此外，探索花生脂肪脂肪酸组成对花生乳挥发性组分的影响。结果表明：最佳固相微萃取条件为萃取温度80?℃、吸附时间20 min、解吸温度250?℃，此时可以获得最大的色谱峰面积；花生乳挥发性组分由醛酮、烷烯、醇酚、杂环及其他类物质构成，其中壬醛、呋喃、己醛、2, 4-癸二烯醛、辛醛、二氢-1, 4-乙基戊烯并\[1, 2b\] 氧杂壬基、2-正庚基-呋喃、羟甲唑啉、1, 2-二甲基-4-氧代环己基-2-甲醛、4-环戊烯-1,3-二醇为特征组分；花生脂肪脂肪酸组成影响花生乳的风味构成，亚油酸与花生乳风味中醛酮及醛酮、烷烯、醇酚类化合物总和呈显著正相关关系。 |
| 英文摘要: |
| In order to determine volatile components in peanut milk, the optimal conditions of soild phase micro-extraction for volatile components in peanut milk were obtained by optimizing extraction temperature, adsorption time and desorption temperature, then the volatile components in peanut milk which was prepared from seven kinds of peanuts were analyzed by gas chromatography-mass spectrometry, and the characteristic components were deduced by principal component analysis. Moreover, the effect of fatty acid composition in peanut fat on the volatile components in peanut milk was investigated. The results showed that the optimal conditions of solid phase micro-extraction were obtained as follows: extraction temperature 80?℃，adsorption time 20 min，and desorption temperature 250?℃. Under these conditions, the total chromatographic peak area was the maximum. The volatile components in peanut milk were composed of aldehydes and ketones, alkanes and olefins, alcohols and phenols, heterocyclic and other compounds. Nonanal, furan, hexanal, 2, 4-decadienal, caprylaldehyde, 2H-1,4-ethanopentaleno\[1,2b\] oxirene, 2-n-heptyl-furan,oxymetazoline, 1, 2-dimethyl-4-oxocyclohex-2-enecarboxaldehyde, 4-cyclopentene-1, 3-diol were the characteristic components. Fatty acid composition of peanut fat influenced the flavor composition of peanut milk, and there were strong positive correlations between linoleic acid and aldehydes and ketones, and total components of aldehydes and ketones, alkanes and olefins, alcohols and phenols in volatile flavor components in peanut milk. |
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