| 张婷婷，张浩，孙尚德，刘玉兰.干法酶解制备浓香花生油工艺研究[J].中国油脂,2026,51(4):.[ZHANG Tingting, ZHANG Hao, SUN Shangde, LIU Yulan.Process of preparing fragrant peanut oil by dry enzymatic hydrolysis[J].China Oils and Fats,2026,51(4):.] |
| 干法酶解制备浓香花生油工艺研究 |
| Process of preparing fragrant peanut oil by dry enzymatic hydrolysis |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250086 |
| 中文关键词: 浓香花生油 干法酶解 蔗糖酶 Alcalase 挥发性风味物质 |
| 英文关键词:fragrant peanut oil dry enzymatic hydrolysis Invertase Alcalase volatile flavor compound |
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| 摘要点击次数: 577 |
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| 中文摘要: |
| 旨在为高品质浓香花生油的生产提供参考，采用蔗糖酶、Alcalase和蔗糖酶-Alcalase复合酶对花生进行干法酶解并炒籽后压榨制备花生油，探究干法酶解工艺对花生油感官风味，花生炒籽前后风味前体物质（蔗糖、葡萄糖、果糖和游离氨基酸）含量，花生油的理化指标（酸值、过氧化值）、脂肪酸组成及微量营养成分（总酚、生育酚、甾醇）含量的影响。结果表明：传统热榨花生油、未酶解热榨花生油、蔗糖酶酶解热榨花生油、Alcalase酶解热榨花生油和蔗糖酶-Alcalase复合酶酶解热榨花生油的总挥发性物质含量分别为74 661.0、37 937.7、52 904.1、52 184.3 μg/kg和89 747.5 μg/kg；复合酶酶解热榨花生油挥发性物质中占比最高的是吡喃类化合物，占总挥发性物质的26.0%，且该类化合物仅检测出一种，为2,3-二氢-3,5-二羟基-6-甲基-4H-吡喃-4-酮，该物质也是首次在花生油中检出，呈现焦糖味；相较于未酶解热榨花生油，蔗糖酶酶解热榨花生油具有浓郁的甜香味和焦糖味，Alcalase酶解热榨花生油具有较强的坚果味和烘烤味，复合酶酶解热榨花生油综合风味最优，具有浓郁的甜香味、焦糖味和坚果味；相比炒籽前，炒籽后各种处理中复合酶处理花生的总游离氨基酸、果糖和葡萄糖含量降低水平最大，分别降低1 790.6、1 583.2 mg/100 g和2 299.2 mg/100 g，表明其显著促进花生油风味物质的生成；花生经干法酶解制得的花生油，其酸值、过氧化值和脂肪酸组成均符合国标要求；复合酶酶解热榨花生油营养价值最高，其总酚、总生育酚、总甾醇含量分别为40.2 μg/g和45.5、225.2 mg/100 g，是传统热榨花生油的2.0、1.1、1.1倍。综上，通过蔗糖酶-Alcalase复合酶干法酶解能够在降低花生炒籽温度的同时，显著增强浓香花生油的香气及营养物质含量。 |
| 英文摘要: |
| In order to provide a reference for the production of high-quality fragrant peanut oil, peanut oil was prepared by dry enzymatic hydrolysis of peanut with Invertase, Alcalase and Invertase-Alcalase complex enzymes, followed by roasting and pressing. The effect of dry enzymatic hydrolysis on the flavor of fragrant peanut oils, contents of flavor precursor(sucrose, fructose, glucose and free amino acid) in peanuts before and after roasting, physicochemical properties(acid value, peroxide value), fatty acid composition, and the contents of micro nutritional components(total phenol, tocopherol and sterol) in the peanut oils were also analyzed. The results showed that the total volatile compound contents of traditional hot-pressed peanut oil (CPO), unenzymatically hot-pressed peanut oil (WPO), Invertase-treatment of hot-pressed peanut oil (ZPO), Alcalase-treatment of hot-pressed peanut oil (APO) and Invertase-Alcalase-treatment of hot-pressed peanut oil (ZAPO) were 74 661.0, 37 937.7, 52 904.1, 52 184.3 μg/kg and 89 747.5 μg/kg, respectively. Among the volatile substances in ZAPO, the pyran compound accounted for the highest proportion, making up 26.0% of the total volatile substances. Moreover, only one substance of this type was detected, which was 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4H-pyran-4-one, this substance was also detected in peanut oil for the first time, presenting a caramel flavor. Compared with WPO, ZPO had a rich sweet aroma and caramel flavor, while APO had a stronger nutty and roasted flavor. ZAPO had the best overall flavor, featuring a rich sweet aroma, caramel flavor and nutty flavor. Compared with before roasting, among various treatments after roasting, the levels of total free amino acids, fructose and glucose contents in peanuts treated with complex enzymes decreased the most, by 1 790.6, 1 583.2 mg/100 g and 2 299.2 mg/100 g, respectively, indicating that roasting significantly promoted the generation of flavor substances in peanut oil. The acid value, peroxide value and fatty acid composition of peanut oil treated by dry enzymatic hydrolysis all met the requirements of national standards. The nutritional value of ZAPO was the highest, with the total phenol, total tocopherol and total sterol contents of 40.2 μg/g, 45.5 mg/100 g and 225.2 mg/100 g, respectively, which were 2.0, 1.1 times and 1.1 times that of CPO. In conclusion, dry enzymatic hydrolysis through Invertase-Alcalase complex enzyme can significantly enhance the aroma and nutrient content of fragrant peanut oil while reducing the roasting temperature of peanut. |
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