This study examined the effect of peanut quality on the storage stability of peanut butter. The quality of 17 varieties of peanuts was analyzed, and each was used to prepare peanut butter. For different storage temperatures and durations, stability of the peanut butter was measured according to three indicators: peroxide value, acid value, and centrifugal rate. The correlation between peanut components and peanut butter storage stability was also investigated. The results indicated significant differences in fatty acid composition between different varieties of peanut. Peanut butter prepared with high oleic peanuts (Kainong 17-15) had a significantly longer shelf life than that of other varieties. The significant correlation between the stability of peanut butter and peanut quality suggests that oleic acid and linoleic acid were the main influencing factors on stability. This study finds that the high oleic peanuts (HOP) is the most suitable variety for making peanut butter, which can allow farmers and processors to choose the specific variety for better product and shelf life.

这项研究检验了花生品质对花生酱储存稳定性的影响。分析了17个花生品种的质量，并分别用于制备花生酱。对于不同的储存温度和持续时间，根据以下三个指标测量了花生酱的稳定性：过氧化物值，酸值和离心率。还研究了花生成分与花生酱储存稳定性之间的相关性。结果表明不同花生品种之间脂肪酸组成的显着差异。用高油酸花生制成的花生酱（Kainong 17-15）比其他品种具有更长的保质期。花生酱的稳定性和花生品质之间的显着相关性表明，油酸和亚油酸是影响稳定性的主要因素。这项研究发现，高油酸花生（HOP）是最适合制作花生酱的品种，它可使农民和加工者选择特定的品种，以提高产品和货架寿命。