State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, People's Republic of China.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, People's Republic of China.
Food Chem. 2020 Jun 30;316:126269. doi: 10.1016/j.foodchem.2020.126269. Epub 2020 Jan 21.
This study investigated the comparative effects of boiling, roasting, deep-frying methods on the content of nutritional and potentially harmful components in peanuts. After cooking, the contents of total reducing sugar, sucrose, unsaturated fatty acids and almost all individual amino acids were reduced. Free methionine disappeared after heating processing, whereas fructose, starch, cis-palmitoleic acid and saturated fatty acids were increased in processed samples. Micronutrients including flavonoids and phenolic reduced significantly after boiling process but increased after roasting process. Both of frying and roasting promoted the formation of potentially harmful components including HMF, acrylamide and furan. The overall compositional difference between samples were further displayed and identified by a combination application of HCA and PCA, which showed that the roasting and frying process had a significant impact on the nutritional composition of peanuts.
本研究调查了煮、烤、炸三种烹饪方法对花生中营养成分和潜在有害成分含量的影响。烹饪后，总还原糖、蔗糖、不饱和脂肪酸和几乎所有的氨基酸含量都降低了。加热处理后游离蛋氨酸消失，而果糖、淀粉、顺-棕榈酸和饱和脂肪酸在加工样品中增加。加工后，包括类黄酮和酚类在内的微量营养素显著减少，但在烤过的样品中增加。两种油炸方式都促进了潜在有害成分的形成，包括 HMF、丙烯酰胺和呋喃。通过 HCA 和 PCA 的联合应用进一步显示和鉴定了样品之间的整体组成差异，结果表明，烘烤和油炸过程对花生的营养成分有显著影响。
