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| Quality change of Brazil soybean with different moisture contents during storage |
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| DOI： |
| KeyWord:Brazil soybean storage crude fat fat acidity value fatty acid linoleic acid linolenic acid |
| FundProject: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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| Abstract: |
| In order to determine the quality changes of imported Brazil soybean during storage, the changes of crude fat, fat acidity value and fatty acid relative content of Brazil soybean with different moisture content during storage were monitored by simulated storage test. The results showed that the nutrition indexes of Brazil soybean changed in different degrees after 6 weeks storage, and the crude fat content decreased by 0.52-1.76 percentage points and fat acidity value increased by 3.38-105.48 mgKOH/100 g when storaged for 28 weeks. It was found that the relative contents of linoleic acid and linolenic acid decreased in different degrees. The higher the degree of exceeding safe moisture content (12%), the more obvious the quality of soybean decline. After storage for 18 weeks, the quality of soybeans below safe moisture content began to change significantly. Therefore, the best storage period for low moisture content soybean(≤12%) was in 18 weeks, and that for high moisture content soybean (>12%) was in 6 weeks. The experiment could not only accurately determine the quality change of Brazil soybean with time in the storage process but also guide the national and local soybean reserves to manage the soybean to ensure the safe storage. |
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