食用豆类种质资源粗蛋白及粗淀粉含量的评价  

Evaluation of Protein and Starch Content in Food Legumes Germplasm

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

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

出　　处：《植物遗传资源学报》2005年第4期427-430,共4页Journal of Plant Genetic Resources

基　　金：国家基础性研究项目

摘　　要：对“十五”期间收集、整理并存入国家种质库的1696份食用豆类种质资源的主要品质性状进行了鉴定评价。结果表明,9种食用豆类种质资源的粗蛋白、粗淀粉平均含量分别为24.93%、45.11%,不同食用豆类种质资源中各品质性状变异程度不同,其中菜豆和鹰嘴豆的粗蛋白和豇豆的粗淀粉含量变异最大。不同来源的食用豆类种质资源品质性状比较结果表明,国内绿豆种质资源粗蛋白含量明显优于国外种质资源。通过鉴定筛选出一批品质性状优良的食用豆类种质,并对使用的评价标准进行了讨论。Evaluation of 1696 food legumes accessions newly restored in the National Genebank during 2001 -2005 have been carried out with respect to quality traits of protein and starch content. The results showed that content of protein and starch was 24.93 %, 45 11%, respectively. The variation of each trait among food legumes accessions revealed different, therein protein content of Common bean and Chickpea as well as starch content of cowpea varied most. Comparing with each quality trait of food legumes accessions from different origins, we found that protein content of domestic mung bean germplasm was superior to that of other germplasm. Therefore, several high grade food legu nes accessions had been singled out through screening. The standard of evaluation for food legumes was also dis, ussed.

关 键 词：食用豆类 种质资源 粗蛋白 粗淀粉 

分 类 号：S52[农业科学—作物学] S643