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引言 已发现游离糖和氨基酸是烤花生香味成分的母体,并产生二氮杂苯和羰基化合物。早先的研究者已报导过蔗糖、葡萄糖、果糖存在于花生种子中,且蔗糖含量最高。Tharanathan等人(1975,1976)报导过花生种子中含蔗糖、果糖、葡萄糖、棉白糖、毛蕊化糖。oupadissakoon等人(1980)报导过在花生种子的可溶性成分中有葡萄糖、果糖、肌醇、蔗糖、棉白糖、水苏糖。除性质上的差异外,所报导的各种糖的含量差异很大。
Introduction Free sugars and amino acids have been found to be precursors of roasted peanut flavor components and to diazabenzenes and carbonyl compounds. Earlier researchers have reported sucrose, glucose, fructose present in peanut seeds, and sucrose content highest. Tharanathan et al. (1975, 1976) reported that peanut seeds contain sucrose, fructose, glucose, cotton sugar, and woolui sugar. Coupadissakoon et al. (1980) reported that glucose, fructose, inositol, sucrose, cotton sugar, and stachyose are present in the soluble components of peanut seeds. In addition to the nature of differences, the reported content of various sugar vary greatly.