【摘要】：榛子是我國(guó)重要的木本油料之一。平歐榛子是由我國(guó)原產(chǎn)的平榛(Cheterophyll.Fisch)與引入我國(guó)的歐洲榛(C.avellana L)種間遠(yuǎn)緣雜交育出的優(yōu)良品種,由于具有抗寒適應(yīng)性強(qiáng)、果實(shí)大、豐產(chǎn)、出仁率高的特點(diǎn),在我國(guó)發(fā)展迅速。焙烤對(duì)榛子油脂香氣具有重要的影響,使榛仁獲得特有的風(fēng)味。焙烤產(chǎn)生的特征性香氣物質(zhì)不僅可作為榛仁的重要品質(zhì)指標(biāo),還可用為烘焙過(guò)程中的生物安全標(biāo)記物用于風(fēng)險(xiǎn)評(píng)估和質(zhì)量管控,通過(guò)客觀和可衡量的指標(biāo)適當(dāng)?shù)乇O(jiān)控焙烤過(guò)程,進(jìn)而可能調(diào)整獲得產(chǎn)品所需的感官性狀。本研究以高質(zhì)量的平歐榛子為試材,結(jié)合多種揮發(fā)性香氣成分檢測(cè)、分析技術(shù),明確平歐榛子的特征揮發(fā)性香氣物質(zhì),研究香氣前體物質(zhì)在焙烤過(guò)程中的生化變化及其與焙烤香氣形成的關(guān)系,以及明確對(duì)平歐榛子固有香氣成分的化學(xué)本質(zhì)及其在加工過(guò)程中的變化規(guī)律,為烘焙榛仁生產(chǎn)標(biāo)準(zhǔn)化程序的完善和品質(zhì)判別等提供理論依據(jù)。本文試驗(yàn)采用HS-SPME-GC-MS技術(shù)對(duì)不同焙烤程度榛子中揮發(fā)性成分進(jìn)行收集、檢測(cè)、定性定量分析,主成分分析法法進(jìn)行進(jìn)一步分析確定揮發(fā)性成分中的香氣成分及其貢獻(xiàn)率;使用氨基酸分析儀和滴定法分別確定了焙烤過(guò)程中氨基酸和糖消耗的量和種類(lèi),模擬美拉德反應(yīng)并進(jìn)行抗氧化實(shí)驗(yàn);將榛子粕使用堿性蛋白酶和風(fēng)味酶水解,以水解度和可溶性氮含量作為水解指標(biāo),水解產(chǎn)物進(jìn)行模擬美拉德反應(yīng),通過(guò)HS-SPME-GC-MS技術(shù)對(duì)產(chǎn)物進(jìn)行檢測(cè)分析,主要研究結(jié)果如下:1.采用固相微萃取與氣質(zhì)聯(lián)用技術(shù),根據(jù)平歐榛子中揮發(fā)性成分峰面積來(lái)優(yōu)化固相微萃取針頭萃取效率,最佳萃取條件是:萃取溫度60℃、萃取時(shí)間30min,解析時(shí)間3.5min。2.利用HS-SPME-GC/MS技術(shù)分析檢測(cè)生的榛子、1號(hào)榛子、2號(hào)榛子和3號(hào)榛子榛子的中揮發(fā)性成分,進(jìn)行定性和定量分析。結(jié)果表明,生榛子中的揮發(fā)性成分種類(lèi)和數(shù)量最少,具有焙烤堅(jiān)果特征香氣的吡嗪類(lèi)物質(zhì)在不同焙烤程度的榛子中均被檢測(cè)。隨著焙烤程度的增加,揮發(fā)性成分種類(lèi)和數(shù)量遞增,3號(hào)榛子中檢測(cè)到的揮發(fā)性成分種類(lèi)數(shù)量最多。3.通過(guò)主成分分析法確定了 11種對(duì)微波爐焙烤后的平歐榛子香氣有貢獻(xiàn)的揮發(fā)性成分,分別是:甲基吡嗪、2,5-二甲基吡嗪、3-乙基-2,5-二甲基吡嗪、2-乙基-3,5-二甲基吡嗪、苯乙醛、2,4-癸二烯醛、糠醛、,5-二甲基-4-羥基-3(2H)-呋喃酮、2-乙基-1-己醇、麥芽酚、2,3-二氫-2,3-二羥基-6-甲基-4H-吡喃-4-酮。通過(guò)主成分分析法,可以將11種香氣成分分為兩個(gè)主成分,并且通過(guò)計(jì)算F值,比較出來(lái)焙烤出的全熟平歐榛子香氣質(zhì)量最佳。4.應(yīng)用氨基酸分析儀分析微波爐焙烤平歐榛子過(guò)程中游離氨基酸變化,其結(jié)果表明平歐榛子在焙烤過(guò)程中參與美拉德反應(yīng)生成香氣物質(zhì)的主要氨基酸是精氨酸、谷氨酸、丙氨酸、纈氨酸、亮氨酸和異亮氨酸。5.可溶性糖的測(cè)定采用國(guó)標(biāo)第二方法(滴定法),測(cè)得在微波爐焙烤榛子過(guò)程中大量消耗的糖類(lèi)是蔗糖,而蔗糖不會(huì)直接參與美拉德反應(yīng),其水解物葡萄糖和果糖參與反應(yīng)。6.利用上述六種氨基酸與兩種單糖分別進(jìn)行模擬美拉德反應(yīng),反應(yīng)產(chǎn)物加入到生榛子油中,在40℃條件下保存,測(cè)定油脂過(guò)氧化值變化。結(jié)果表明葡萄糖與氨基酸美拉德反應(yīng)產(chǎn)物的抗氧化性?xún)?yōu)于果糖與氨基酸的組合。其中,在第20天時(shí),葡萄糖與亮氨酸的美拉德反應(yīng)體系產(chǎn)物的抗氧化效果最好,該模擬體系中檢測(cè)到的醛類(lèi)和吡嗪類(lèi)化合物最多。7.通過(guò)水解度和可溶性氮含量對(duì)堿性蛋白酶和風(fēng)味酶水解榛子蛋白進(jìn)行優(yōu)化,得到在底物濃度3%時(shí)最佳水解條件是:堿性蛋白酶水解溫度為55℃、水解時(shí)間為2.5h、水解pH值為10.0,酶添加量為3%;風(fēng)味酶水解溫度為48℃、水解時(shí)間為4h、水解pH值為6.3、酶添加量為3%。最終兩種酶共同作用,榛子粕酶解液的水解度為28.93%。8.將水解后的榛子粕酶解液加入葡萄糖與果糖各1g,在油浴鍋120℃條件下反應(yīng)2h,反應(yīng)產(chǎn)物冷卻后利用HS-SPME-GC-MS進(jìn)行揮發(fā)性成分提取分析,模擬體系檢測(cè)出來(lái)30種揮發(fā)性成分,其中13種與焙烤后的平歐榛子中揮發(fā)性成分相同,占了總揮發(fā)性成分的 43.44%。
[Abstract]:Hazelnut is one of the important woody oil in China. The Corylus Corylus is an excellent variety produced by the distant hybridization between Cheterophyll.Fisch and C.avellana L, which is introduced in China. It has the characteristics of high cold resistance, big fruit, high yield and high kernel rate. It has developed rapidly in China. Gas has an important influence to make hazelnut unique flavor. The characteristic aroma substances produced by roasting can not only be used as an important quality indicator of hazelnut, but also can be used for risk assessment and quality control in the process of baking, and the roasting process is properly monitored through objective and measurable indicators, and then possible adjustment. In this study, a high quality hazelnut was used as a test material, a variety of volatile aroma components were detected, and the volatile aroma components of the Corylus Corylus were identified. The biochemical changes of the aroma precursors during the baking process and the relationship with the baking aroma were studied. The chemical nature of the natural aroma components of hazelnut and its changing rules in the process of processing provide a theoretical basis for the improvement of the standardization procedure of the roasted hazelnut production and the quality discrimination. In this paper, the HS-SPME-GC-MS technology was used to collect, detect, qualitative and quantitative analysis, and analyze the volatile components of hazelnut with different degree of roasting. The method was used to further analyze the aroma components and their contribution rate in the volatile components. The amount and type of amino acid and sugar consumption in the baking process were determined by amino acid analyzer and titration, and the Maillard reaction was simulated and the antioxidant experiment was carried out. The content of soluble nitrogen was used as the index of hydrolysis. The hydrolysates simulated mallard reaction and analyzed the products by HS-SPME-GC-MS technology. The main results were as follows: 1. the extraction efficiency of solid phase microextraction was optimized by solid phase microextraction and GC-MS. The extraction conditions are: the extraction temperature 60 C, the extraction time 30min, the analytical time 3.5min.2. using HS-SPME-GC/MS technique to analyze the volatile components of the hazelnut, 1 hazelnut, 2 hazelnut and 3 hazelhazel hazelnut. The results show that the volatile components and the quantity of the volatile hazelnut are the least, and the characteristics of the roasted nut are characterized. The aroma of pyrazine was detected in the hazelnut with different degree of baking. With the increase of baking degree, the variety and quantity of volatile components increased. The number of volatile components detected in No. 3 hazelnut was most.3. by principal component analysis, and 11 kinds of volatiles contributed to the aroma of Corylus hazelnut after microwave oven roasting. Ingredients: methyl pyrazine, 2,5- two methyl pyrazine, 3- ethyl -2,5- two methylpyrazine, 2- ethyl -3,5- two methylpyrazine, phenylacetaldehyde, 2,4- decenadial, furfural, 5- two methyl -4- hydroxyl -3 (2H) furanone, 2- ethyl -1- hexanol, maltol, two hydrogen two hydroxy two hydroxymethyl pyripyan acetone. Through principal component analysis, 11 kinds can be made by principal component analysis. The aroma components are divided into two main components, and by calculating the F value, the best.4. application of amino acid analyzer is used to analyze the change of free amino acids in the process of baking the flat European hazelnut by microwave oven. The results show that the Corylus Corylus is the main ingredient in the Maillard reaction in the baking process. If amino acids are arginine, glutamic acid, alanine, valine, valine, leucine and isoleucine.5. soluble sugar is determined by the national standard second method (Di Dingfa), the sugar is consumed in the process of baking hazelnut in the microwave oven, while sucrose is not directly involved in the American Ladd reaction, and the hydrolysate glucose and fructose are involved in the reaction of.6.. Using the above six kinds of amino acids and two monosaccharides to simulate mallard reaction respectively, the reaction products were added to the raw hazelnut oil and preserved at 40 degrees centigrade to determine the change of lipid peroxidation value. The results showed that the antioxidant activity of the reaction products of glucose and amino acid Maillard was better than the combination of fructose and amino acid. In twentieth days, grape The antioxidative effect of the products of sugar and leucine Maillard reaction system was the best. The most.7. of aldehydes and pyrazine compounds detected in the simulation system were optimized by hydrolysis degree and soluble nitrogen content to hydrolyze hazelnut protein with alkaline protease and flavor enzyme, and the best hydrolysis condition was alkaline protease water when the concentration of substrate concentration was 3%. The solution temperature is 55, the hydrolysis time is 2.5h, the hydrolytic pH value is 10, the enzyme addition amount is 3%, the hydrolysis temperature of the flavor enzyme is 48, the hydrolysis time is 4h, the hydrolysis pH value is 6.3, the enzyme addition amount is 3%. finally two enzymes, the hydrolysate of hazelnut meal hydrolysate is 28.93%.8. and the hydrolysate of hazelnut seed meal is added to the glucose and fructose 1g, in the oil. The reaction product was reacted to 2H at 120 C. After the reaction product was cooled by HS-SPME-GC-MS, the volatile components were extracted and analyzed. The simulation system detected 30 volatile components, 13 of which were the same as the volatile components in the roasted flat European hazelnut, accounting for the 43.44%. of the total volatile components.
【學(xué)位授予單位】：沈陽(yáng)農(nóng)業(yè)大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2017
【分類(lèi)號(hào)】：TS222.1

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