进口大豆储存期间品质变化研究 Quality changes of imported soybeans during storage

旨在为进口大豆安全储存和生产实践提供参考，结合到港美国大豆和巴西大豆品质特点，模拟大豆在立筒仓静态储存期间的环境条件，研究其在不同储存温度下的品质变化情况。结果表明：在加速模拟储存试验中，水分为13.00%、粗脂肪酸值（KOH）为1.24 mg/g、热损伤粒率为0.27%的巴西大豆，在36 ℃下宜存期在105 d左右，在40 ℃下宜存期缩短为90 d左右；水分为13.78%、粗脂肪酸值（KOH）为2.31 mg/g、热损伤粒率为2.86%的巴西大豆，在36 ℃和40 ℃下宜存期均没有超过30 d；而水分为10.85%、粗脂肪酸值（KOH）为0.80 mg/g、热损伤粒率为0.27%的美国大豆，在40 ℃下储存77 d后，其粗脂肪酸值（KOH）为2.25 mg/g，即便是在45 ℃下储存77 d,其粗脂肪酸值（KOH）也仅为3.05 mg/g，仍符合高油大豆的宜存要求。综上，美国大豆无论是实际储存情况还是在加速模拟储存试验中高温条件下储存，其抗高温能力远远优于巴西大豆，油脂企业应结合其产地大豆品质特点和加工计划对加工原料进行综合评估，产销协同。 Aiming to provide reference for the safe storage and production practice of imported soybeans, a targeted experimental plan simulating the environmental conditions of soybeans during static storage in silos was developed to study their quality changes at different storage temperatures by combining the quality characteristics of American soybeans and Brazilian soybeans at the port. The results showed that in accelerated simulated storage test, Brazilian soybeans with moisture content of 13.00%, crude fat acidity of 1.24 mgKOH/g, and percent of heat-damaged kernel of 0.27% were found to have a shelf life of only about 105 d at 36 ℃, and at 40 ℃, the shelf life was shortened to about 90 d. Brazilian soybeans with moisture content of 13.78%, crude fat acidity of 2.31 mgKOH/g, and percent of heat-damaged kernel of 2.86% were suitable for storage for no more than 30 d at both 36 ℃ and 40 ℃. The American soybeans with moisture content of 10.85%, crude fat acidity of 0.80 mgKOH/g, and percent of heat-damaged kernel of 0.27% had a crude fat acidity of 2.25 mgKOH/g after being stored for 77 d in an accelerated simulated experiment at 40 ℃, and even at 45 ℃, the crude fat acidity was only 3.05 mgKOH/g, which still met the suitable storage requirements for high oil soybeans. In conclusion, American soybeans exhibit significantly better high-temperature resistance than Brazilian soybeans, both in actual storage and under high-temperature conditions during accelerated simulated storage tests. Oil and fat enterprises should comprehensively evaluate the processing materials based on the quality characteristics and processing plans of their soybeans production areas, and coordinate production and sales.