本文已被：浏览 1939次 下载 590次
投稿时间：2021-02-15
投稿时间：2021-02-15
中文摘要: 为探究萌芽程度及花生品种对萌芽花生品质及烘烤萌芽花生风味的影响，对豫花37、豫花65、远杂9102和豫花9326进行不同程度的萌芽处理，分析其萌芽过程中主要营养成分含量变化及萌芽花生烘烤后挥发性风味成分的差异。结果表明：不同品种萌芽花生中营养成分含量各不相同。随着萌芽程度的加深，萌芽花生中灰分含量变化较小，粗脂肪含量总体呈降低趋势，粗蛋白含量先减少后增加。烘烤萌芽花生中共鉴定出吡嗪类、醛类、酮类、呋喃类、吡咯类、吡啶类、烃类和其它类共79种挥发性化合物，吡嗪类化合物相对含量最高（57.91%～62.42%，豫花9326＞豫花37＞豫花 65＞远杂 9102），醛类次之（19.48%～23.87%，远杂 9102＞豫花 65＞豫花 9326＞豫花 37）。烘烤萌芽花生中吡嗪类相对含量随萌芽程度的加深呈波动增加趋势，醛类相对含量随萌芽程度的加深先逐渐增加后明显减少。
Abstract:To investigate the effect of germination and peanut variety on the physicochemical properties of peanut seeds and volatile components of roasted sprouted peanuts，Yuhua 37，Yuhua 65，Yuanza 9102 and Yuhua 9326 were germinated to different degrees，and the main nutritional contents of peanut seeds and volatile components of roasted sprouted peanut were analyzed.Results showed that with the development of germination，there was no significant difference in the ash content.The crude fat content gradually decreased and the crude protein content decreased first and then increased.A total of 79 volatile compounds were identified in roasted sprouted peanuts，including pyrazines，aldehydes，ketones，furans，pyrroles，pyridines，hydrocarbons，etc.，while pyrazines（57.91%-62.42%，Yuhua 9326＞Yuhua 37＞Yuhua 65＞Yuanza 9102）were detected with the highest relative content followed by aldehydes（19.48%-23.87%，Yuanza 9102＞Yuhua 65＞Yuhua 9326＞Yuhua 37）.The content of pyrazines in roasted sprouted peanuts increased with the development of germination，while the content of aldehydes increased first and then decreased significantly with the development of germination.
文章编号：202121004 中图分类号： 文献标志码：
基金项目:河南省农业科学院科研发展专项资金（2020CX08）；河南省农业科学院科技成果示范推广项目（2021YS03）
引用文本：
津ICP备20000603号-1