花生学报2023，Vol.52Issue(4)：69-78,89,11.DOI:10.14001/j.issn.1002-4093.2023.04.009
不同品种花生热风干燥干后品质研究
Study on the Quality of Different Varieties of Peanuts after Hot Air Drying
摘要
Abstract
In order to investigate the influence of varieties on the quality changes of peanuts after drying,different peanut varieties of high oleic acid type,high sugar type and common type were taken as raw materials to study the comprehensive quality(protein,fat,amino acid,fatty acid,tocopherol,hardness)and volatile components after hot air drying under the same drying conditions,and the differences among the varieties were analyzed and compared.The results showed that there were differences in the quality indexes of different varieties of peanuts after drying.Among them,there was a significant difference in crude fat content between high oleic acid and high sugar peanuts(P＜0.05).The essential amino acid content of high oleic acid peanut was the highest,followed by common pea-nut,and high sugar peanut was the lowest.There were significant differences(P＜0.05)in the con-tents of palmitic acid,stearic acid,oleic acid,linoleic acid,arachidic acid and behenic acid in different varieties of peanuts after drying.The highest content of oleic acid was found in high oleic acid peanuts and common peanuts,and the highest content of linoleic acid was found in high sugar peanuts,which were inversely proportional to each other.Three types of tocopherols were detected in different varie-ties of peanuts,and the total VE content of high sugar peanuts was significantly higher than that of common peanuts and high oleic peanuts(P＜0.05).In addition,a total of 81 volatile substances in 12 categories were detected,mainly alcohols and alkanes were in high sugar peanuts and high oleic acid peanuts,and mainly alkanes and olefins were in common peanuts.The hardness of peanut shells all showed a tendency of decreasing and then increasing as the moisture content of dry base decreased during drying,and the hardness of peanut kernels all showed a tendency of increasing-decreasing-increasing.This study ex-plored the quality characteristics of different varieties of peanuts after drying,and provided a theoretical refer-ence for the selection of drying conditions applicable to different varieties of peanuts.关键词
花生/热风干燥/品种/品质/原料特性Key words
peanut/hot air drying/varieties/quality/characteristics of raw materials分类
农业科技引用本文复制引用
陈楠,陈鹏枭,蒋萌蒙,朱文学,王殿轩,陈亮,渠琛玲,吕若冰..不同品种花生热风干燥干后品质研究[J].花生学报,2023,52(4):69-78,89,11.基金项目
财政部和农业农村部:国家现代农业产业技术体系(CARS-13) （CARS-13）
河南省高等学校重点科研项目计划(21A550003) （21A550003）
河南省重点研发与推广专项(科技攻关)(222102110367) （科技攻关）
