微波炒籽对花生油品质及风味的影响

旨在促进微波技术在花生油生产中的应用，比较了3种炒籽方式(微波、电磁、燃气)压榨花生油的色泽、酸值、风味物质含量、VE含量以及感官评价的差异，并考察了微波物料输送频率对花生油色泽、酸值和风味物质组成的影响。结果表明：微波炒籽压榨花生油的酸值和风味物质含量明显高于燃气炒籽和电磁炒籽，色泽也更深，VE含量更高（430.87 mg/kg），且消费者喜爱度最高；随着微波物料输送频率的降低，花生油的色泽逐渐加深，酸值略有升高，风味物质数量和含量均逐渐增加，其中吡嗪类物质占比最高（39.54%～46.55%）。微波作为一种高效、快速、绿色的新型产香技术在浓香花生油的加工中具有明显的优势和良好的应用前景。

Effect of microwave frying seeds on the quality and flavor of peanut oil

In order to promote the application of microwave technology in the production of peanut oil, the differences in color, acid value, flavor substance content, VE content, and sensory evaluation of oil obtained from peanut respectively fried by microwave frying method, electromagnetic frying method, and gas frying method were compared,and the effects of the materials conveying frequency of microwave on the color, acid value and flavor substances composition of peanut oil were investigated.The results showed that the acid value and flavor substance content of oil obtained from microwave fried peanut were significantly higher than those from gas fried peanut and electromagnetic fried peanut, the color was deeper, the VE content was the highest (430.87 mg/kg), and consumers liked it the most. With the decrease of materials conveying frequency of microwave, the color of peanut oil gradually became darker, the acid value slightly increased, and the kind and content of flavor substances gradually increased, in which pyrazines accounted for the highest proportion (39.54%-46.55%). Microwave, as an efficient, fast and green new aroma production technology, has obvious advantages and good application prospects in the processing of fragrant peanut oil.