充氮气调储存对大豆及其油脂品质的影响  

Effects of nitrogen gas conditioning storage on the quality of soybean and its oil

作　　者：李伶俐 滕金玲 姜建国 宋玉义 刘晓倩 卢本朋 LI Lingli;TENG Jinling;JIANG Jianguo;SONG Yuyi;LIU Xiaoqian;LU Benpeng(China Tex Grains and Oils(Rizhao)Co.,Ltd.,Rizhao 276826,Shandong,China;Feixian COFCO Oils and Grains Industries Co.,Ltd.,Linyi 273400,Shandong,China)

机构地区：[1]中纺粮油(日照)有限公司,山东日照276826 [2]费县中粮油脂工业有限公司,山东临沂273400

出　　处：《中国油脂》2025年第2期42-45,共4页China Oils and Fats

摘　　要：旨在为充氮气调储存大豆技术的实施和推广提供依据,以不充氮气调储存为对照,研究了45℃条件下,不同充氮体积分数(98%、88%)下气调储存对不同国别大豆热损伤粒率及以其为原料提取的大豆油酸值、维生素E含量的影响。结果表明:充氮体积分数为98%及88%下气调储存120d大豆热损伤粒率增长幅度及储存30d提取的大豆油酸值增量、维生素E含量损失量均低于不充氮气调储存的,但充氮体积分数98%和88%下气调储存对大豆热损伤粒率及其油脂酸值、维生素E含量影响相差不大;另外,相同充氮气调储存条件下,巴西大豆及其油脂的品质低于美国大豆和乌拉圭大豆的。综上,充氮气调储存可在一定程度上延缓大豆热损伤粒率及提取的大豆油酸值的增加和大豆油中维生素E流失。Aiming to provide a basis for the implementation and promotion of the nitrogen gas conditioning storage technology for soybean,using non-nitrogen gas conditioning storage as a control,the effects of conditioning storage with different nitrogen gas volume fractions(98%,88%)at 45℃ on the heat-damaged kernel rate of soybean from different countries and acid value and vitamin E content of soybean oil extracted from them were investigated.The results indicated that the increase in the heat-damaged kernel rate of soybean after 120 d conditioning storage with 98% and 88% nitrogen gas volume fractions,and the increase of acid value and the loss of vitamin E content in soybean oil extracted from soybean after 30 d of nitrogen gas conditioning storage were all lower than those in non-nitrogen gas conditioning storage.However,there was little difference in the impact on the heat-damaged kernel rate of soybean and the acid value and vitamin E content in soybean oil between the 98% and 88% nitrogen volume fraction conditions.Additionally,under the same nitrogen gas conditioning storage conditions,the quality of Brazilian soybean and its oil was lower than that of American soybean and Uruguayan soybean.In conclusion,nitrogen gas conditioning storage can delay the increase in the heat-damaged kernel rate of soybean and the acid value of the extracted soybean oil,as well as the loss of vitamin E to some extent.

关 键 词：氮气气调 大豆 大豆油 热损伤粒率 酸值 维生素E 

分 类 号：TS222.1[轻工技术与工程—粮食、油脂及植物蛋白工程] TS227[轻工技术与工程—食品科学与工程]