大豆品种与豆芽营养品质及产量的关系研究  

Study of Relationship between Soybean Varieties and Bean Sprouts Nutritional Quality and Yield

作　　者：王慧[1] 马春梅[1] 龚振平[1] 

机构地区：[1]东北农业大学农学院,黑龙江哈尔滨150030

出　　处：《大豆科学》2014年第3期374-378,共5页Soybean Science

基　　金：国家"十二五"科技支撑计划(2013BAD20B04)

摘　　要：以17个大豆品种为材料,采用人工发芽的方式,系统研究了不同大豆品种对大豆芽生物产量及常规成分等芽用特性的影响。结果表明:大豆发芽后蛋白质、游离氨基酸含量显著增加,脂肪、可溶性糖含量逐渐下降。大豆籽粒游离氨基酸含量、豆芽可溶性糖含量与百粒重呈极显著正相关,豆芽产出率与百粒重、豆芽可溶性糖呈极显著负相关,与籽粒游离氨基酸呈显著负相关;豆芽游离氨基酸含量与百粒重呈显著负相关,与豆芽脂肪含量呈显著正相关;豆芽蛋白质含量与豆芽脂肪含量呈极显著负相关,与豆芽游离氨基酸含量呈显著正相关。其他营养元素之间均未达到显著相关水平。同时得出,小粒豆的豆芽产量及经济性更佳。Seventeen soybean varieties were taken as materials ,the comparatively study of different soybean varieties on biological production of bean sprouts and conventional components characteristics of sprouts were conducted with artificial germination. The protein, free amino acid content increased significantly, and the content of soluble sugar and oil decreased after germination. Free amino acid content of soybean seed, soluble sugar content of bean sprouts were very significantly positive correlated with 100-seed weight. Bean sprouts productivity had very significantly negative correlation with 100-seed weight and soluble sugar content of bean sprouts, while had significantly negative correlation with seed free amino acid ; Bean sprouts free amino acid content and 100-seed weight had significantly negative correlation, and had significantly positive correlation with bean sprouts oil content; Bean sprouts protein content was very significantly negative related with oil content of bean sprouts, while had significantly positive correlation with free amino acid content. Other nutrient elements were not significantly correlated. At the same time, the little pea was better in both sprouts production and economy.

关 键 词：大豆 豆芽 营养成分 豆芽产量 

分 类 号：S565.1[农业科学—作物学]