摘要
利用顶空-固相微萃取-气相色谱质谱联用技术对焙烤澳洲坚果的挥发性成分进行定性定量分析;比较了原料澳洲坚果和130℃焙烤10、15、25、35、40、50和60 min,以及市售商品澳洲坚果的挥发性成分的含量差异。分离鉴定得到130℃焙烤澳洲坚果中的23种典型的挥发性物质,包括9种醛类、9种吡嗪类、2种呋喃类和3种其他物质。原料澳洲坚果中的挥发性成分比较少,市售澳洲坚果中的调味料香气含量较高,坚果香气物质较少。随着焙烤时间的延长,焙烤香气逐渐增加,其中吡嗪类和呋喃类的含量在130℃焙烤处理组之间均差异显著。2-甲基吡嗪和3-乙基-2,5-二甲基吡嗪以及2-乙酰基吡咯也能作为进一步指示10~60 min不同焙烤时间之间焙烤程度差异显著的标志物质,用以规范澳洲坚果焙烤工艺和指导焙烤产品品质分级。
In the present study, the volatile components in roasted macadamia nuts were quantitatively and qualitatively analyzed by Headspace Solid Phase Mieroextraction （HS-SPME） coupled with Gas Chromatography-Mass Spectrometry; The content difference of the volatile components in natural, roasted macadamia nuts （at 130 ℃ for 10, 15, 25, 35, 40, 50 and 60 min） and commercial maeadamia nuts. A total of 23 characteristic volatile compounds were separated and identified, including 9 aldehydes, 9 pyrazines, 2 furans and 3 other compounds. Low contents of volatile components were obtained in natural macadamia nuts. High intensity of spices aromas but low of nutty ones were obtained in commercial maeadamia nuts. The roasting aromas gradually increased with the roasting time prolonged. Significant difference of pyrazines and furans were observed within all treatments at 130 ℃. 2-Methylpyrazine, 3-Ethyl-2,5-dimethylpyrazine and 2-Acetylpyrrole could be potential marker compounds that further indicating the statistical significance of roasting degree with the roasting time ranging from 10 min to 60 min, which could normalize the roasting technology and guide the quality grading of roasting products.
出处
《热带作物学报》
CSCD
北大核心
2016年第6期1224-1231,共8页
Chinese Journal of Tropical Crops
基金
海南省自然科学基金(No.20153164)
关键词
澳洲坚果
焙烤
挥发性成分
气相色谱-质谱联用
Macadamia nuts
Roast
Volatile components
Gas chromatography-mass spectrometry
作者简介
静玮（1982年-），女，硕士，助理研究员；研究方向：农产品加工及品质检测。
通讯作者（Corresponding author）：林丽静（LIN Lijing），E-mail：49031788@qq．com
