Abstract：
Radio frequency (RF) heating has been proved an alternative roasting method for peanuts, which could effectively degrade aflatoxins and possesses the advantages of greater heating efficiency and penetration depth. This study aimed to investigate the influences of RF roasting on the lipid profile of peanut oil under 150 °C target temperature with varied peanut moisture contents (8.29 % and 20 %) and holding times (0, 7.5, and 15 min), using ultra-performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry (UPLC-QTOF-MS/MS)-based lipidomics. In total, 2587 lipid species from 35 subclasses were identified. After roasting, the contents of sterol lipid (ST) and subclasses of glycerophospholipids (GPs) and glycoglycerolipids increased significantly, while fatty acid (FA), Oxidized (Ox-) FA, cholesterol (CE), and all subclasses of glycerolipids (GLs) decreased, and 1084 differential lipids were screened. The highest ST and lowest CE contents in peanut oil were achieved by medium roasting (7.5 min). The raise in moisture content of peanut simply affected a few GPs subclasses adversely. Compared with hot air (HA) roasting, RF decelerated lipid oxidation, showing higher levels of diacylglycerol, triacylglycerol and FA, with no additional negative impact and only 69 exclusive differential lipids. During RF roasting, hydrolysis and oxidation of fatty acyl chains into secondary oxides were the central behaviors of lipids transformation. This study could provide insights into the lipid changes and transformation mechanism of peanut oil by RF roasting processing.
摘要：
射频（RF）加热已被证明是花生的替代烘烤方法，能有效降解黄曲霉毒素,具有加热效率和穿透深度大等优点。本研究旨在研究在150°C目标温度下，不同花生水分含量（8.29％和20％）和保温时间（0、7.5和15分钟），RF烘烤对花生油脂质分布的影响。使用超高效液相色谱-四极杆飞行时间串联质谱（UPLC-QTOF-MS/MS）为基础的脂质组学。总的来说,鉴定了来自35个亚类的2587个脂质种类。烘烤后,固醇脂质（ST）和甘油磷脂（GPs）和糖脂的亚类含量显着增加，而脂肪酸(FA)，氧化(Ox-)FA,胆固醇（CE），和所有亚类的甘油脂（GL）减少，筛选了1084种不同的脂质。通过中等烘烤（7.5分钟），花生油中的ST含量最高，CE含量最低。花生水分含量的增加只会对一些GP亚类产生不利影响。与热风(HA)烘烤相比,射频减速脂质氧化，显示更高水平的二酰基甘油，三酰基甘油和FA，没有额外的负面影响，只有69个独特的差异脂质。在射频焙烧期间，脂肪酰基链的水解和氧化为次级氧化物是脂质转化的核心行为。该研究可为RF焙烧处理花生油的脂质变化和转化机理提供见解。
