高油大豆储藏过程中的营养品质变化研究

Changes on Nutritional Quality of High-Oil Soybeans During Storage

为了解高油大豆在储藏过程中的营养成分的变化,以国产普通大豆为对照,选取阿根廷高油大豆为研究对象,调节至不同水分((13.00±0.20)%和(15.00±0.20)%)后分别在25 ℃和35 ℃条件下储藏180 d,每隔30 d取样,并对其营养品质指标进行测定分析。结果表明:随着储藏时间的延长,高油大豆和普通大豆中的粗脂肪含量无显著变化;粗脂肪酸值呈上升趋势,最大变化幅度分别为235%和335%,且初始水分含量对高油大豆的粗脂肪酸值有极显著影响(P<0.01),储藏温度对其有显著影响(P<0.05),初始水分含量和储藏温度对普通大豆的粗脂肪酸值有极显著影响(P<0.01);粗蛋白含量小幅增加,最大增幅分别为5.5%和4.1%,储藏温度对高油大豆的粗蛋白含量有显著影响(P<0.05);水溶性蛋白含量和氮可溶性指数均呈下降趋势,最大降幅分别为61.41%、63.43%和20.89%、24.00%,高油大豆的水溶性蛋白含量和氮可溶性指数受初始水分含量和储藏温度显著影响,而在普通大豆中只受储藏温度的显著影响(P<0.05)。脂肪酸组成中的亚油酸和油酸变化显著,普通大豆的亚油酸和油酸的变化幅度均高于高油大豆,而高油大豆的氨基酸总量的初始值较普通大豆略高,但下降幅度大。高油大豆的储存需比普通大豆保持更低的籽粒水分和储藏温度。

In order to understand the changes of the nutritional content of high-oil soybeans during storage,take domestic ordinary soybeans as a control,select Argentine high-oil soybeans as the research object,adjust to different moisture content ((13.00±0.20)% and (15.00±0.20)%) and store them at 25 ℃ and 35 ℃ for 180 days,and sample every 30 days,and measure and analyze its nutritional quality indicators.The results showed that:with the extension of storage time,the crude fat content in high-oil soybeans and ordinary soybeans did not change significantly;The crude fatty acid value is on the rise,with the largest changes being 235% and 335%,and the initial moisture content has a very significant impact on the crude fatty acid value of high-oil soybeans (P<0.01),and the storage temperature has a significant impact on it (P<0.05),the initial moisture content and storage temperature have extremely significant effects on the crude fatty acid value of ordinary soybeans (P<0.01);The crude protein content increased slightly,with the maximum increase of 5.5% and 4.1% respectively.The storage temperature had a significant effect on the crude protein content of high-oil soybeans (P<0.05);Both the water-soluble protein content and the nitrogen solubility index showed a downward trend,with the largest reductions being 61.41%,63.43%,20.89%,and 24.00%,respectively.The water-soluble protein content and nitrogen solubility index of high-oil soybeans were significantly affected by the initial moisture content and storage temperature,while in ordinary soybeans,it is only significantly affected by the storage temperature (P<0.05).The linoleic acid and oleic acid in the fatty acid composition have changed significantly.The linoleic acid and oleic acid of ordinary soybeans have higher changes than high-oil soybeans.The initial value of the total amount of amino acids in high-oil soybeans is slightly higher than that of ordinary soybeans,but the decline is greater.The storage of high-oil soybeans requires lower grain moisture and storage temperature than ordinary soybeans.