莱星 14 号花生的理化特性及其氧化挥发性产物的形成
Chemical Properties of Peanut Oil from L. 'Tainan 14' and Its Oxidized Volatile Formation.
机构信息
Department of Food Science, National Quemoy University, Kinmen 892, Taiwan.
Department of Health Food, Chung Chou University of Science and Technology, Changhua 510, Taiwan.
出版信息
Molecules. 2022 Oct 11;27(20):6811. doi: 10.3390/molecules27206811.
Arachis hypogaea L. ‘Tainan 14’ has purple skin characteristics. This study investigated the effects of different materials (shelled or unshelled peanuts) and temperatures (120 or 140 °C) on the properties of extracted peanut oil. The results show that its antioxidant components (total flavonoid, α−tocopherol, and γ-tocopherol) and oxidative stability were mainly affected by the roasting temperature (p < 0.05). Fifty-eight volatile compounds were identified by peanut oil oxidation and divided into three main groups during the roasting process using principal component analysis. The volatile formation changes of different materials and temperatures were assessed by agglomerative hierarchical clustering analysis. These results provide useful reference information for peanut oil applications in the food industry.
落花生 L.‘台南 14 号’具有紫色种皮特性。本研究探讨了不同材料（带壳或去壳花生）和温度（120 或 140°C）对提取花生油性质的影响。结果表明，其抗氧化成分（总黄酮、α−生育酚和γ−生育酚）和氧化稳定性主要受烘烤温度的影响（p<0.05）。通过花生油氧化鉴定了 58 种挥发性化合物，并在烘烤过程中使用主成分分析将其分为三个主要组。通过凝聚层次聚类分析评估了不同材料和温度下挥发性物质形成的变化。这些结果为花生油在食品工业中的应用提供了有用的参考信息。
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