不同来源菜用大豆的品质研究  

Study on Quality Properties in Vegetable Soybeans of Various Sources

作　　者：李之国[1] 张彩英[1] 常文锁[1] 

机构地区：[1]河北农业大学/河北省作物种质资源重点实验室,保定071001

出　　处：《植物遗传资源学报》2006年第2期183-187,共5页Journal of Plant Genetic Resources

基　　金：河北省自然科学基金项目(C2004000351)

摘　　要：对43个菜用大豆品种的外观品质、营养品质、食用品质进行测定,以发掘品质优良的菜用大豆资源,筛选出适合河北省种植的优良菜用大豆品种。研究表明,在外观品质中所有品种的荚长、荚宽、荚厚都能达到规定标准,其外观品质的主要限制因素是百粒鲜重、百荚鲜重和二粒荚百分比;营养品质中仅有蛋白质和脂肪含量能达到标准,维生素C、氨基酸、钙的含量在各品种间差别较大;在食用品质中只有少数品种的淀粉与可溶性糖的含量达到了要求。综合评价筛选出绿75、矮脚白毛、天禾早生65、札幌绿4个适于河北省种植的品质优良的菜用大豆品种。Forty-three vegetable soybean varieties were analyzed on appearance, nutrition and edible quality to explore new resources and select varieties with better quality. It was found that pod length, width and thickness were easily to meet the criterion, 100-pod and 100-seed fresh weight were the limiting factors in appearance quality screening. To the nutrition quality, the content of protein and fatty acids could reach the standard, but there were significant differences in contents of vitamin C, amino acids and calcium among materials used. There were only some varieties according with the criteria in the content of starch and soluble sugar. The results showed that Lü75, Aijiaobaimao, Tianhezaosheng65, Zhahuanglü were comparatively better than the others in all quality characters tested.

关 键 词：菜用大豆 品质 品种筛选 

分 类 号：S643.7[农业科学—蔬菜学] TS217[农业科学—园艺学]