This invention relates to the field of grain chemical analysis technology, specifically a quality identification method for distinguishing between acutely oxidized corn and aged corn. Addressing the shortcomings of existing technologies that rely solely on single
fatty acid values to accurately differentiate the underlying deterioration mechanisms of corn, this method, under the premise that the test samples have similar
fatty acid values, performs a multi-level comparison of core
lipid oxidation metabolites by measuring free fatty acids,
peroxide value, anisidine value, and
malondialdehyde concentration in a stepwise manner; and extracts the effective components of the sample to measure free radical
scavenging rate, analyzing the limit of damage to endogenous
antioxidant capacity in cells. By calculating a unique quantitative comprehensive discrimination index from the above indicators, as well as multi-dimensional data such as sensory characteristics, the reverse scissor difference of macromolecular nutrients, and the specific response differences of targeted antioxidants, this invention overcomes the
blind spot of misjudgment due to "same value, different quality," enabling accurate qualitative classification of deteriorated corn and guiding
feed processing enterprises in scientific grading.