后熟期间大豆籽粒油脂组成和品质特征的变化规律

通过测定新收获的国产大豆在后熟期间油脂的粗脂肪含量、酸价、过氧化值和脂肪酸组成来探究后熟期间大豆籽粒中脂肪的变化规律。结果表明：在后熟过程中，大豆的粗脂肪含量呈逐渐上升趋势，度过后熟期则逐渐下降，粗脂肪含量从初始的19.25%升高至21.30%，在30 d达到最大值后缓慢下降；大豆酸价及过氧化值均为上升趋势，且大豆酸价及过氧化值均与大豆油脂肪酸的比值呈负相关；油酸和亚油酸的相对含量呈负相关，亚油酸和亚麻酸的相对含量呈正相关。通过研究发现后熟期间大豆籽粒脂肪含量有了显著升高，对于生产实际有很好的指导作用。

Changes of Oil Composition and Quality Characteristics of Soybean Seeds during Soybean After-ripening

The changes of fat in soybean seeds were studied by measuring the crude fat content, acid value, peroxide value and fatty acid composition of the newly harvested domestic soybean during after-ripening. The results showed that the crude fat content of soybeans gradually increased during the post-ripening process, and gradually decreased after the after-ripening period. The crude fat content increased from the initial 19.25% to 21.30%, and then slowly decreased after reaching the maximum value in 30 days. Both the acid value and peroxide value of soybeans were On the rise, and the acid value and peroxide value are negatively correlated with the ratio of soybean oil fatty acid. The relative content of oleic acid and linoleic acid is negatively correlated, and the relative content of linoleic acid and linoleic acid is positively correlated. Through research, it is found that the fat content of soybean seeds during the after-ripening period has increased significantly, which is actually a good guide for production.