| 静 玮，刘义军，彭芍丹，林丽静，李积华.焙烤对澳洲坚果果仁挥发性成分特征的影响[J].广东农业科学,2016,43(7):110-119 |
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焙烤对澳洲坚果果仁挥发性成分特征的影响 |
| Effects of roasting on volatile components profile in macadamia nut kernels （Macadamia integrifolia） |
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| DOI：10.16768/j.issn.1004-874X.2016.07.018 |
| 中文关键词: 香气 焙烤 澳洲坚果果仁 |
| 英文关键词: aroma roasting macadamia nut kernels |
| 基金项目:Natural Science Foundation of Hainan Province（20153164） |
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| 摘要点击次数: 2023 |
| 全文下载次数: 675 |
| 中文摘要: |
| 采用HS-SPME-GC-MS 自动分析方法，研究了利用烤箱焙烤澳洲坚果果仁后形成的香气成
分，并检测不同焙烤工艺条件下焙烤香气成分的变化。两种不同形式的澳洲坚果果仁原料（整果仁和碎果
仁）分别按照不同温度、时间条件焙烤：130℃ 40 min，140℃ 40 min，150℃ 30 min 以及 170℃ 20 min。结
果表明：澳洲坚果焙烤果仁中的33 种香气成分和原料果仁中的4 种香气成分被定性鉴定。总体上，随着焙
烤温度从130℃升至170℃，焙烤果仁中的香气成分的数量和含量显著增加，特别是吡嗪类和呋喃类两类物
质。2，5- 二甲基吡嗪是所有焙烤澳洲坚果果仁香气成分中含量最高的物质。在相同的焙烤工艺条件下，焙
烤碎果仁中的香气成分含量高于焙烤整果仁。2- 乙基-6- 甲基吡嗪可以作为一个很好的指示物，能够反映
所有焙烤碎果仁和焙烤整果仁之间的焙烤工艺差异显著性。 |
| 英文摘要: |
| Aroma compounds formed during oven roasting of macadamia nut kernels were studied. An automated
analytical method，Headspace Solid Phase Microextraction（ HS-SPME） coupled with Gas Chromatography-Mass
Spectrometric detection（ GC-MS），was used for identifying roasting aroma compounds and monitoring the changes
of volatile profile in roasted macadamia nut kernels with different time/temperature protocols. Two types of raw
macadamia nut kernels（ the whole kernels and the ground kernels） were respectively roasted at 130℃ or 140℃ for
40 min，at 150℃ for 30 min and 170℃ for 20 min. 33 volatile aroma compounds were qualitatively identified in
roasted kernels，but only 4 compounds in raw kernels. Overall，the number and concentration of aroma compounds in
roasted macadamia nut kernels significantly increased from 130℃ to 170℃，especially for pyrazines and furans. 2，
5-dimethylpyrazine was at the highest concentration than other aroma compounds in roasted macadamia nut kernels.
Under the same roasting condition，the roasted ground kernels showed higher concentration of aroma compounds than
the roasted whole ones. 2-ehtyl-6-methylpyrazine could be a better indicator of the significant differences between
the ground kernels and whole kernels in all roasted samples. |
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