【摘要】 为探究偏高水分玉米在不同储藏温度模式下品质特性的变化情况，该文对常温（25℃）和高温（30℃）储藏条件下偏高水分玉米的品质特性进行了测定。结果表明，在120 d的储藏期内，两种温度储藏模式下玉米的水分均呈下降趋势，脂肪酸值呈上升趋势，淀粉含量呈先增加后缓慢下降的趋势，醇溶蛋白含量总体上有所下降，其中，在储藏120 d时，两种温度储藏模式下的玉米脂肪酸值均在宜存范围内；通过DSC热特性和傅里叶红外光谱分析，两种温度储藏模式下玉米的糊化焓值（ΔH）均呈下降趋势，高温（30℃）储藏对偏高水分玉米的糊化特性影响相比常温（25℃）储藏更为明显，且高温（30℃）储藏120 d时，FTIR图谱中位于3 754 cm^-1的特征峰强度明显减弱。该研究结果为揭示偏高水分玉米品质劣变机理，并确保其安全储存和品质管控提供了理论参考。更多还原

【Abstract】 To investigate the changes in quality characteristics of corn with high moisture content under different storage temperature modes, this study measured the quality characteristics of corn with high moisture content under ambient temperature（25°C） and high temperature（30°C） storage conditions.The results showed that during 120-day storage period, the moisture content of corn under both temperature storage modes exhibited a decreasing trend, while the fatty acid value exhibited an increasing trend.Additionally, the starch content initially increased and then gradually decreased, and the alcohol-soluble protein content showed a general downward trend.By the end of the 120-day storage period, the fatty acid values of corn under both temperature modes remained within the "suitable for storage" range.DSC（differential scanning calorimetry） and FTIR（Fourier transform infrared spectroscopy） analysis revealed a decreasing trend in the gelatinization enthalpy（ΔH） of corn under both temperature storage modes.Notably, high-temperature（30℃） storage had a more pronounced effect on the gelatinization properties of corn with high moisture content compared to ambient temperature（25℃） storage.Furthermore, after 120 days of high-temperature（30℃） storage, the intensity of the characteristic peak at 3 754 cm^-1 in the FTIR spectrum was significantly reduced.The findings of this study provide valuable theoretical insights into the mechanisms underlying the quality deterioration of corn with high moisture content and offer practical guidance for ensuring its safe storage and effective quality control.更多还原