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| 不同水分含量巴西大豆储存期间的品质变化 |
| Quality change of Brazil soybean with different moisture contents during storage |
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| DOI： |
| 中文关键词: 巴西大豆 储存 粗脂肪 脂肪酸值 脂肪酸 亚油酸 亚麻酸 |
| 英文关键词:Brazil soybean storage crude fat fat acidity value fatty acid linoleic acid linolenic acid |
| 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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| 中文摘要: |
| 为科学判定我国进口巴西大豆在储存期间的品质变化，采用模拟储存试验的方式，对不同水分含量巴西大豆在储存过程中粗脂肪、脂肪酸值和脂肪酸相对含量的变化进行监测。结果表明，巴西大豆在储存6周后，营养指标会出现不同程度的变化，储存28周时粗脂肪含量下降0.52~1.76个百分点，脂肪酸值（KOH）升高3.38~105.48 mg/100 g，亚油酸和亚麻酸的相对含量均呈现不同程度的下降。超过安全水分值（12%）越高，大豆品质下降越明显。低于安全水分值的大豆在储存18周后，品质开始发生较明显变化。因此，认为低水分含量（≤12%）大豆最佳储存期在18周内，高水分含量（>12%）大豆最佳储存期在6周内。通过试验不仅能够准确判定巴西大豆储存过程中的品质随时间的变化，也可以指导国家和地方大豆储备库对大豆的管理，保证大豆安全储存。 |
| 英文摘要: |
| 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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