基于动力学模型的巴西大豆储存期间品质变化预测

doi:10.7506/spkx1002-6630-20251110-068

食品科学 ›› 2026, Vol. 47 ›› Issue (8): 376-383.doi: 10.7506/spkx1002-6630-20251110-068

基于动力学模型的巴西大豆储存期间品质变化预测

张玉荣，周星，杨文生，吴琼，夏赟泽，高培娜

（1.河南工业大学粮食和物资储备学院，粮食储藏与安全教育部工程研究中心，河南省粮食产后减损工程技术研究中心，河南郑州 450001；2.中储粮油脂有限公司，北京 100043；3.中储粮成都储藏研究院有限公司，四川成都 610091）

出版日期:2026-04-25 发布日期:2026-05-15
基金资助:
中国科协第九届青年人才托举工程项目（YESS20230131）；财政部和农业农村部国家现代农业产业技术体系资助项目（CARS-03）；中储粮集团公司2025年科技项目（2025-13）

Kinetic Modeling for Predicting Quality Changes in Brazilian Soybeans during Storage

ZHANG Yurong, ZHOU Xing, YANG Wensheng, WU Qiong, XIA Yunze, GAO Peina

(1. Engineering Research Center of Grain Storage and Security of Ministry of Education, Henan Provincial Engineering Technology Research Center on Grain Post Harvest, School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China; 2. Sinograin Oils Corporation, Beijing 100043, China;3. Sinograin Chengdu Storage Research Institute Co. Ltd., Chengdu 610091, China)

Online:2026-04-25 Published:2026-05-15

摘要/Abstract

摘要： 针对进口巴西大豆在储运过程中易发生品质劣变的问题，本研究系统探究不同储藏温度（25、30、35、40 ℃）对其生化及储存品质的影响规律，通过测定电导率、丙二醛含量、粗脂肪品质及相关酶活性等指标，结合动力学模型与变异系数分析，评估各指标对储藏条件的敏感性，并根据敏感变化指标建立巴西大豆储存期间品质变化的预测模型。结果表明，随储藏温度升高与时间延长，大豆电导率、丙二醛含量、粗脂肪酸值和过氧化值显著上升，而粗脂肪含量及过氧化氢酶等酶活性则显著下降；相关性和变异系数分析表明，电导率和粗脂肪酸值与储存时间和温度呈显著相关，且在储存过程中变化显著；电导率和粗脂肪酸值的变化均符合零级动力学模型，且随着储存温度升高，动力学常数增大，巴西大豆稳定性下降。电导率与粗脂肪酸值活化能分别为49.24 kJ/mol与67.14 kJ/mol，表明电导率较粗脂肪酸值在储存过程中更容易发生变化，根据电导率得到其与温度、时间相关的动力学的模型方程，基于此模型可以根据储藏技术条件预测大豆安全储存期限或者推算要达到一定储存期限所需储藏温度，可为巴西大豆储藏品质变化预测及科学储藏方案的制定提供理论参考。

关键词: 巴西大豆；储存；温度；品质变化；动力学分析

Abstract: To address the problem of quality deterioration in soybeans imported from Brazil to China during storage and transportation, this study systematically explored the effects of different storage temperatures (25, 30, 35, and 40 ℃) on their biochemical characteristics and storage quality. Electrical conductivity, malondialdehyde (MDA) content, crude fat quality, and catalase (CAT), peroxidase (POD) and polyphenol oxidase (PPO) activities were measured. Electrical conductivity and crude fatty acid value were selected as indicators sensitive to storage conditions based on coefficients of variation. Kinetic models for predicting quality changes in Brazilian soybeans during storage were established based on the sensitive indicators. The results showed that with increasing storage temperature or storage period, electrical conductivity, MDA content, crude fat acidity, and peroxide value (PA) increased significantly, while crude fat content and enzyme activities such as CAT decreased significantly. Correlation and coefficient of variation analyses indicated that both electrical conductivity and crude fat acid value were significantly correlated with storage time and temperature and showed significant changes during storage. The changes in electrical conductivity and crude fat acid value conformed to zero-order kinetic models, and the kinetic constants increased with increasing storage temperature, indicating decreased stability of Brazilian soybeans. The activation energies for electrical conductivity and crude fat acid value were 49.24 and 67.14 kJ/mol, respectively, suggesting that electrical conductivity changes more readily than crude fat acid value during storage. A kinetic model was developed to describe electrical conductivity as a function of storage temperature and time. This model enables the prediction of the safe storage period of soybeans based on storage conditions or the estimation of the storage temperature required to achieve a specific storage period, providing a theoretical basis for predicting quality changes in Brazilian soybeans during storage and for formulating scientific storage protocols.

Key words: Brazilian soybeans; storage; temperature; quality changes; kinetic analysis

中图分类号:

TS214.2

张玉荣，周星，杨文生，吴琼，夏赟泽，高培娜. 基于动力学模型的巴西大豆储存期间品质变化预测[J]. 食品科学, 2026, 47(8): 376-383.

ZHANG Yurong, ZHOU Xing, YANG Wensheng, WU Qiong, XIA Yunze, GAO Peina. Kinetic Modeling for Predicting Quality Changes in Brazilian Soybeans during Storage[J]. FOOD SCIENCE, 2026, 47(8): 376-383.

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基于动力学模型的巴西大豆储存期间品质变化预测

Kinetic Modeling for Predicting Quality Changes in Brazilian Soybeans during Storage

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