基于核磁共振和气质联用技术对花生发芽及其风味的分析

为探究花生浸种过程中水分动态变化和浸种时间与发芽率的关系，以及发芽期间芽苗的香气成分，本实验以红皮花生和黑皮花生为研究对象，基于低场核磁共振（low field nuclear magnetic resonance，LF-NMR）仪结合反演拟合软件及核磁共振成像技术研究花生浸种过程中的水分相态和分布特征，并采用气质联用（gas chromatography-mass spectrometry，GC-MS）仪结合保留指数（retention index，RI）测定花生发芽期间的挥发性成分及其含量。结果表明，浸种期间种子内部自由水数量不断增加，且其流动性增强，红皮和黑皮花生浸种时间分别选定为7h和6h；不同品种花生芽苗可食部分的挥发性成分及其相对含量有所差异，其主要成分有醇类、醛类、酯类、芳香族类、烷烃类、烯烃类、有机酸类和杂环类化合物，其中醛类含量最高，占24.5 %~66.15%，各挥发性化合物在发芽期间的总量变化有增有减，无显著规律，醇类和醛类化合物是花生发芽期间的关键性嗅感物质。

Analysis of Peanut Germination and Flavor Based 0n LR-NMR and GC-MS Technology

To studied the moisture phase state and transport, the relationship between soaking time and germination rate, and aroma components during germination. In this paper, two peanut varieties: red peanut and black peanut(according to the color of seed coat) were used as the reasearch material, the moisture phase state and transport were monitored by low-field nuclear magnetic resonance(LF-NMR) combined magnetic resonance imaging(MRI), the aroma compounds of peanut during germination were characterized by gas chromatography-mass spectrometry(GC-MS) combined retention index(RI). The results showed that total moisture content was kept increasing in soaking process, content of free water increased, the soaking time of red and black peanuts was 7h and 6h respectively.The aroma compounds and their relative contents of different varieties peanut were different, the main components were alcohols, aldehydes, esters, aromatic substances, alkanes, organic acids and heterocyclic compounds, in which the content of aldehydes was highest accounting for 24.5%~66.15%, there was no significant change trend of total amount aroma compounds, alcohols and aldehydes are key olfactory substances during germination.