烘后玉米脂肪酸值变化情况的研究分析

采用标准扦样法,标准检测法,对吉林省中储粮分公司的承储的274万吨中央储备玉米烘后脂肪酸值变化情况的跟踪研究,结果表明玉米脂肪酸值变化与收购入库时间、玉米的成熟度、烘干工艺和储存时间的长短有着密切的关系,收购入库越滞后、玉米成熟度越差、烘干工艺越落后、烘后初始入库的脂肪酸值相对偏高,脂肪酸值变化升幅相对较快,同时脂肪酸值还随着储存时间的延长呈逐年上升趋势,储存时间越长,脂肪酸值升幅越大,最高的可达到重度不宜存。

CHANGE OF MAIZE FATTY ACID VALUE AFTER DRYING

By the standard sampling method and standard inspection method,it took tracing researches on fatty acid value change of 2.74 million tons of maize after drying in Jilin Province.The results showed that there was close relation between the change of maize fatty acid value and such factors as the time of purchasing and loading warehouse,maize maturity,drying technics and storage time.While purchasing and warehousing more lagging,maize maturity worse,drying technics more lagging and higher fatty acid value of initial warehousing maize after drying,the rising range of fatty acid value became relatively faster.Meanwhile,fatty acid value showed uptrend year by year with storage time extending.Storage period was longer,fatty acid value rose more greatly,even stored-grain could reach the level,at which grain was not suitable for storage.