摘要
鉴于实际生产中液压花生油品质鉴定的高成本和复杂性,文章在压榨条件固定的情况下(液压压力65 mPa,压榨时间30 min),探讨了烘烤花生仁色泽指标与花生油品质指标间的相关性,以期为采用色泽指标量化评价花生油品质奠定基础。以烘烤后的花生仁及对应条件下的液压花生油为研究对象,测定不同烘烤条件下花生仁的色泽指标(如L^(*)值)及花生油的风味指标(如风味强度)、质量指标(如酸价),基于此,对上述色泽指标与风味指标、质量指标间的相关性进行分析。结果表明,L^(*)值和a^(*)值分别与风味化合物总数、吡嗪化合物数、吡嗪化合物相对含量和过氧化值4个品质指标存在显著相关性,其中L^(*)值呈负相关,a^(*)值呈正相关;b^(*)值与风味化合物总数和吡嗪化合物相对含量这2个品质指标存在显著正相关性;a^(*)/b^(*)值、C值、H值则分别与风味化合物总数、吡嗪化合物数、吡嗪化合物相对含量这3个品质指标存在显著相关性,其中a^(*)/b^(*)值和C值与上述指标呈正相关,H值呈负相关。综合考虑上述色泽指标的相关性涵盖范围、实际操作中的简便性和生产成本,建议选用L^(*)值和a^(*)值作为花生油品质的量化评价指标。
Given the high cost and complexity of quality identification of hydraulically pressed peanut oil in actual production,this study explored the correlation between color indexes of roasted peanuts and the quality indexes of peanut oil under the fixed pressing condition(hydraulic pressure:65 mPa;pressing time:30 min),to lay a foundation for the quantitative evaluation of the quality of peanut oil by using color indexes.The color indexes(e.g.,L^(*) value) of peanuts,the flavor indexes(e.g.,flavor intensity) and quality indexes(e.g.,acid value) of peanut oil under different roasting conditions were measured using roasted peanuts and corresponding hydraulically pressed peanut oil as the objects.On this basis,the correlations between the above color indexes,flavor indexes,and quality indexes were analyzed.The results showed that the L^(*) and a^(*) values were significantly correlated with the total number of flavor compounds,the number of pyrazine compounds,the relative content of pyrazine compounds,and the peroxide value,respectively,with the L^(*) value being negatively correlated and the a^(*) value being positively correlated.The b^(*) value was significantly positively correlated with the total number of flavor compounds and the relative content of pyrazine compounds.The a^(*)/b^(*) values,C values and H values were significantly correlated with the total number of flavor compounds,the number of pyrazine compounds and the relative content of pyrazine compounds,respectively,with the a^(*)/b^(*) and C values being positively correlated and the H value being negatively correlated with the above indicators.Considering the coverage of the relevance of the above color indexes,the simplicity in practical operation and the production cost,it was suggested that the L^(*) and a^(*) values be selected as the quantitative evaluation indexes of peanut oil qualities.
作者
魏松丽
张丽霞
孙强
孙晓静
芦鑫
金璐
游静
黄纪念
WEI Songli;ZHANG Lixia;SUN Qiang;SUN Xiaojing;LU Xin;JIN Lu;YOU Jing;HUANG Jinian(Research Center of Agricultural Products Processing,Henan Academy of Agriculture Sciences,Zhengzhou 450002,China)
出处
《食品科技》
CAS
北大核心
2024年第2期171-179,共9页
Food Science and Technology
基金
河南省重点研发与推广专项(222102110073)
河南省农业科学院优秀青年科技基金项目(2022YQ24)
河南省农业科学院科技创新团队项目(2022TD11)
河南省农业科学院青年国际科技交流基金项目。
关键词
花生
色泽指标
风味
质量
相关性
peanuts
color indexes
flavor
quality
correlation
