Using individual single peanut kernels from 80 varieties/lines,near-infrared models were developed based on the MPA Fourier transform infrared spectrometer （Bruker Optics,Germany）,predictive of oleic acid,linoleic acid,palmitic acid,erucic acid,and predictive of eicosenoic acid,palmitoleic acid,behenic acid,myristic acid,α-linolenic acid,and long-chain saturated fatty acids and unsaturated fatty acids for the first time.Through automatic optimization with OPUS 7.5 software,the optimal spectral pretreatment mode for oleic acid,linoleic acid,palmitic acid,behenic acid,myristic acid,long-chain saturated fatty acids and unsaturated fatty acids was"first derivative+vector normalization",with dimensions of 10,10,8,10,5,10,10,the decision coefficients （R~2） were0.98,0.98,0.97,0.87,0.88,0.93,0.98,and 0.98,respectively,and the root mean square error of cross validation（RMSECV） was 2.87%,2.18%,0.461%,0.133%,0.00416%,0.741%,and 0.19%,respectively.The optimal spectral pretreatment method for erucic acid was"first derivative+Multiplicative Scatter Correction",the dimension was 9,R~2 was 0.92,and RMSECV was 0.00628%;the optimal spectral pretreatment for palmitoleic acid was"first derivative+minus a straight line",with the dimension of 10,R~2 of 0.80 and RMSECV of 0.00 602%.The optimal spectral pretreatment for eicosenoic acid and α-linolenic acid was"vector normalization",with dimensions of 8 and10,R~2 of 0.88 and 0.77,respectively,and RMSECV of 0.0731% and 0.026%,respectively.The average relative deviation between the true value of each index and the predicted value of the model ranged from 0.12% to 2.50%.The 11 near-infrared models for fatty acid in peanut kernels had good prediction power.They could be used in rapid quality screening and evaluation for peanut breeding and processing.

根据形态、色泽、烘烤香味、生花生味、异味、酥脆度、甜咸味和细腻度等8项指标对3份水煮花生进行感官评价.结果表明,高油酸花生品种"花育668"加工的水煮花生烘烤香味、甜咸味极显著优于其它2份普通油酸花生产品,但形态、色泽、生花生味、异味、酥脆度、细腻度及总得分无显著差异,但就总得分而言,该高油酸品种仍排第一.说明"花育668"感官品质不逊于其它2个产品,可替代普通油酸品种用于水煮花生加工.研究发现,水煮花生酥脆度和甜咸味与烘烤香味间、细腻度与甜咸味间呈极显著强正相关;甜咸味与生花生味间、细腻度与酥脆度间呈极显著中等强度相关;异味和细腻度与生花生味间、甜咸味与异味和酥脆度间呈显著中等程度相关.鉴于本研究"花育668"水煮花生仍采用了与普通油酸花生相同的工艺,通过优化加工工艺,进一步改善高油酸花生的口感是可能的.