影响新收获玉米脂肪酸值变化的因素和环节

Factors and links affecting the change of fatty acid value in newly harvested maize

东北玉米脂肪酸变化分为4个阶段,第一阶段是在收割期,第二阶段是在庭院里玉米棒储存,第三阶段是脱粒后烘干前的大堆储存,第四阶段是烘干后的储存。对前3个阶段进行研究,结果表明,收割期间,同一产地不同品种玉米脂肪酸值不同,最大相差19.6 mg/100 g;同一品种不同产地玉米脂肪酸值不同,最大相差10.9 mg/100 g;庭院储存玉米棒期间,跟踪试验6个月,搭架堆放和屋顶堆放好于砖地堆放,土地堆放效果最差;堆放储存高水分玉米粒期间,未发热点玉米堆脂肪酸值升高幅度介于0.6~1.9 mg/100 g,发热点玉米脂肪酸值升高幅度介于6.0~14.7 mg/100 g,发热点脂肪酸值增加较快。

The fatty acid change in northeast corn is divided into four stages.The first stage is in the harvest period,the second stage is the corn cob storage in the yard,the third stage is the large pile of storage before drying after threshing,and the fourth stage is the storage after drying.The first three stages were studied.The results showed that the fatty acid values of different maize varieties from the same producing area were different during harvest,and the maximum difference was 19.6 mg/100 g.The fatty acid value of the same variety of corn from different producing areas was different,and the maximum difference was 10.9 mg/100 g.During the storage of corn cob in the courtyard,the follow-up test lasted for 6 months,rack stacking and roof stacking were better than brick stacking,and the effect of land stacking was the worst.During the storage of high-moisture corn cob,the fatty acid value of non-hot corn heap increased by 0.6~1.9 mg/100 g,and the fatty acid value of hot corn increased by 6.0~14.7 mg/100 g,and the fatty acid value of hot corn increased rapidly.