我国大豆品质现状及其对策  

Quality Status of Chinese Soybean and Improvement Proposal

作　　者：朱志华[1] 李为喜[1] 刘三才[1] 刘方[1] 张晓芳[1] 李燕[1] 王文真[1] 

机构地区：[1]中国农业科学院作物品种资源研究所农业部作物品种资源监督检验测试中心,北京100081

出　　处：《现代科学仪器》2005年第1期80-83,共4页Modern Scientific Instruments

摘　　要：对2002年、2003年全国大豆品种和品种资源粗蛋白、粗脂肪以及水溶性蛋白质普查数据进行了分析,结果表明:全国大豆品种粗蛋白、粗脂肪、水溶性蛋白平均含量分别为41.24%、19.78%、33.3%.其中大豆主产区品种粗蛋白、粗脂肪平均含量分别为39.97%、19.92%,大豆主产区品种的品质与全国品种品质水平接近.全国高蛋白、高油及双高品种使用率分别为8.7%、16.8%、11.2%.大豆品种资源粗蛋白、粗脂肪平均含量分别为41.77%、19.75%,变异系数分别在6.254%～7.510%、6.576%～9.232%.就目前大豆品种和品种资源品质现状,文中提出了提高大豆品种品质的建议及对策.Soybean(Glycine max)varieties and germplasm of national quality census in 2002 and 2003 have been analyzedin terms of protein, fat and water-soluble protein contents. The analysis result showed that the average protein, fat and water-soluble protein contents of national soybean varieties were 41.24%, 19.78% and 33.3%, respectively. And therein, the averageprotein and fat contents were 39.97% and 19.92% in main planting zones. It indicated that varieties quality status in mainplanting zones appeared to be close to that in whole nation. Application varieties of high protein, high fat and high proteinwhile high fat were in the proportion of 8.7%, 16.8% and 11.2%. The average protein and fat contents of national soybeangermplasm were 41.77%、19.75%, and variable coefficients were 6.254%~7.510% and 6.576%~9.232%. With regard topresent quality status of Chinese soybean varieties and germplasm, this paper put forward advice to improve soybean quality.

关 键 词：大豆 品种 品种资源 粗蛋白 粗脂肪 水溶性蛋白 

分 类 号：S565.1[农业科学—作物学]