| 单晓雪,顾雨熹,王锦,刘晓莉,姜友军,李理,陈晋莹.基于大数据对3个储粮生态区大豆品质指标的变化分析[J].中国油脂,2023,48(6):.[SHAN Xiaoxue, GU Yuxi, WANG Jin, LIU Xiaoli,
JIANG Youjun, LI Li, CHEN Jinying.Analysis on the changes of soybean quality index in three grain storage ecological regions based on big data[J].China Oils and Fats,2023,48(6):.] |
| 基于大数据对3个储粮生态区大豆品质指标的变化分析 |
| Analysis on the changes of soybean quality index in three grain storage ecological regions based on big data |
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| DOI： |
| 中文关键词: 大豆储存 储粮生态区 粗脂肪酸值 蛋白质溶解比率 大数据分析 |
| 英文关键词:soybean storage grain storage ecological region crude fat acid value protein solubility ratio big data analysis |
| 基金项目:2018—2020年度中国科协青年人才托举工程项目（2018QNRC001） |
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| 中文摘要: |
| 为了探究我国3个储粮生态区的大豆存储质量变化周期，指导不同储粮生态区大豆保质技术措施，收集了相关储存库点2014—2016年大豆品质数据，考察了大豆储存过程中粗脂肪酸值、蛋白质溶解比率的变化，分析了大豆品质指标与粗脂肪酸值、蛋白质溶解比率的相关性。结果发现：区域储存温度对大豆粗脂肪酸值影响较为明显，对蛋白质溶解比率影响较弱；在第五区中温高湿区储存大豆，其粗脂肪酸值增长与损伤粒、热损伤粒的增加及储存时间的延长有一定关系，蛋白质溶解比率与热损伤粒有一定的关系。综上，合理控制大豆的损伤粒、热损伤粒比例，对于控制其粗脂肪酸值和蛋白质溶解比率有较明显作用。 |
| 英文摘要: |
| In order to explore the changing cycle of soybean storage quality in three grain storage ecological regions in China and guide the technical measures of soybean quality preservation in different grain storage ecological regions. Soybean quality data from relevant storage points during 2014-2016 were collected, the changes in crude fat acid value and protein solubility ratio during storage of soybeans were examined, and the correlations between soybean quality indexes and crude fat acid value, protein solubility ratio were analyzed. The results showed that regional storage temperature had obvious effect on crude fat acid value of soybean, but had little effect on protein solubility ratio. Storing soybeans in the fifth areas with moderate temperature and high humidity had a certain relationship with the increase of crude fat acid value and the increase of damaged grains, heat damaged grains, and storage time. There was a certain relationship between protein solubility ratio and heat damaged grains. In conclusion, reasonable control of damaged grain ratio and heat damaged grain ratio of soybean has obvious effect on controlling crude fat acid value and protein solubility ratio. |
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