The Research Of Volatiles And Oxidation Stability Aqueous Enzymatic Extraction Of Peanut Oil

The technique condition of aqueous enzymatic extraction of peanut oil is safe, mild, andno organic solvent residual, which uses mechanical forces and biological enzyme to destroypeanut cell wall,in order to release oil. Mild operational condition during this process makespeanut oil flavor not fragrant, and can not meet the industrial applications entirely.In this paper, Optimum experimental conditions and determine technique condition ofSDE-GC-MS, a method for analyzing volatiles in peanut oil. Based on the optimum condition,extracting and analyzing aqueous enzymatic extraction of peanut oil, hot pressed peanut oil,and cold pressed peanut oil’s flavor ingredient; Meanwhile, compared with flavor ingredientanalysis by HS-SPME-GC-MS. The effect of baking temperature, oil extraction processes onpeanut oil flavor ingredient and aqueous enzymatic extraction of peanut oil’s oxidativestability are studied; The main conclusions of this paper were listed as follows:(1)Optimum technique condition of Simultaneous distillation extraction combined withGC-MS analyzing the flavor of aqueous enzymatic extraction of peanut oil, optimumSDE-GC-MS condition are as follows: oil volume of30g, extraction solvent ofdichloromethane, extraction time of2h. Under optimum condition, analyzing the flavoringredient of aqueous enzymatic extraction of peanut oil, hot pressed peanut oil, and coldpressed peanut oil. Finally, finding the flavor of190℃baking temperature aqueousenzymatic extraction of peanut oil is the most fragrant and similar with hot-pressed peanut’sflavor ingredients, while the flavor ingredient of low temperature aqueous enzymaticextraction of peanut oil and cold pressed peanut oil are similar.(2)An analysis method using HS-SPME technique combined with GC-MS wasestablished for analyzing and extracting volatiles in aqueous enzymatic extraction of peanutoil, hot pressed peanut oil and cold pressed peanut oil, and compared with Simultaneousdistillation extraction combined with GC-MS. pyrazines, alcohols and ketones are identifiedby HS-SPME-GC-MS more than SDE-GC-MS, aldehydes, acids and hydrocarbons areidentified by HS-SPME-GC-MS less than SDE-GC-MS.(3)Using schaal oven method detects oxidation stability of under different bakingtemperature aqueous enzymatic extraction of peanut oil, hot pressed peanut oil and coldpressed peanut oil. With a rise baking temperature, the oxidation stability of aqueousenzymatic extraction of peanut oil shows a general up trend.220℃baking temperatureaqueous enzymatic extraction of peanut oil’s oxidation stability is best; Using schaal oven method detects oxidation stability of190℃baking temperature aqueous enzymatic extractionof peanut oil with different proportions of peanut peptide, compared with oxidation stabilityof190℃baking temperature aqueous enzymatic extraction of peanut oil with TBHQ. Theoxidation stability of peanut oil is getting better, as a rise proportions of peanut peptide. In acertain storage period, the oxidation stability of peanut oil0.03%and0.05%proportions ofpeanut peptide is better than peanut oil with TBHQ; Using Rancimat method detects oxidationstability of different activated carbon proportions190℃baking temperature aqueousenzymatic extraction of decoloration peanut oil, as the amount of activated carbon increasing,induced time of aqueous enzymatic extraction of decoloration peanut oil is decreased at frist,then leveled. Thus, decoloration has no effect on improving of storage stability of aqueousenzymatic extraction of peanut oil.