| 刘宏超.不同水分含量大豆在模拟储运期间的品质变化[J].中国油脂,2021,46(8):92~96.[LIU Hongchao.Quality change of soybean with different moisture content under simulated storage and transportation condition[J].China Oils and Fats,2021,46(8):92~96.] |
| 不同水分含量大豆在模拟储运期间的品质变化 |
| Quality change of soybean with different moisture content under simulated storage and transportation condition |
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| DOI： |
| 中文关键词: 大豆 储运 水分 热损伤 品质 |
| 英文关键词:soybean storage and transportation moisture heat damage quality |
| 基金项目:国家粮油作物产品质量安全风险评估专项(GJFP2018001)；中国农业科学院科技创新工程项目；国家重点研发计划项目(2017YFF0201803) |
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| 摘要点击次数: 917 |
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| 中文摘要: |
| 以巴西大豆为试验材料，模拟海上货轮舱内环境，对大豆热损伤粒率、霉变粒率、粗蛋白质含量、粗脂肪含量、蛋白质溶解度和脂肪酸值进行测定，监测不同水分含量大豆在50 d模拟储运期间的品质变化。结果表明，大豆水分含量越高，对豆堆温度的影响越大，进而对大豆的品质影响越大。当大豆水分含量小于等于12%时，各项指标均未发生明显变化，可长期安全储存；当水分含量为13%时，储存时间超过20 d后品质指标开始发生较明显变化；大豆水分含量大于等于14%时，短期内大豆各项指标发生显著变化，不耐储存。高水分导致豆堆温度升高，进而引起大豆霉菌滋生，热损伤粒率、霉变粒率、脂肪酸值增加，蛋白质溶解度降低，粗蛋白质和粗脂肪含量轻微下降。研究结果可为科学阐述进口大豆海上运输过程中品质变化和客观评估经济损失提供理论依据。 |
| 英文摘要: |
| With soybean from Brazil as raw material, the quality change of soybean with different moisture content in 50 d was observed by simulating the environment in the cargo ship cabin. The quality indexes of soybean including heat damaged rate, moldy rate, crude protein content, crude fat content, protein solubility and fat acid value were determined. The results showed that the higher the moisture content of soybean, the greater the impact on the temperature of soybean pile, and then the greater the impact on the quality indexes of soybean. When the moisture content of soybean was not more than 12%, all indexes changed not obviously, and the soybean could be stored safely for a long time. When the moisture content was 13%, the quality indexes changed obviously after storage for more than 20 d. When the moisture content was more than or equal to 14%, all indexes changed significantly in the short term and the soybean was not resistant to storage. High moisture content led to the high temperature of the soybean pile, and then caused the growth of mould, the increase of heat damaged rate, moldy rate, fat acid value, and the decrease of protein solubility. The contents of crude protein and crude fat also decreased slightly. The results could provide a theoretical basis for the scientific description of the quality changes of imported soybean during sea transportation and the objective assessment of economic losses. |
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