不同豇豆品种资源的营养品质分析  

Nutritional quality analysis of different varieties of cowpea

作　　者：黎庭耀[1] 李桂花[1] 陈汉才[1] 张艳[1] 郭巨先[1] 陆美莲[2] 唐文武[3] 廖丽霞[3] 沈智[2] LI Ting-yao LI Gui-hua CHEN Han-cai ZHANG Yah GUO Ju-xian LU Mei-lian TANG Wen-wu LIAO Li-xia SHEN Zhi(Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China Hortuculture and Landscape College, Zhongkai University of Agriculture and Engineering, Guangzhou 510550, China College of Life Sciences, Zhaoqing University, Zhaoqing 526061, China)

机构地区：[1]广东省农科院蔬菜研究所,广东广州510640 [2]仲恺农业工程学院园艺园林学院,广东广州510550 [3]肇庆学院生命科学学院,广东肇庆526061

出　　处：《广东农业科学》2017年第4期32-37,共6页Guangdong Agricultural Sciences

基　　金：广东省科技计划项目(2015A020209098;2015A030303011)

摘　　要：以26个豇豆品种为材料,对其可溶性固形物、还原糖、蛋白质、粗纤维和维生素C含量进行测定和评价。结果表明:5个营养性状在26个品种间均存在显著差异,其中,还原糖与可溶性固形物含量在0.01水平上极显著相关,蛋白质与还原糖、粗纤维和维生素C含量在0.05水平上显著相关,而粗纤维和可溶性固形物、维生素C含量呈负相关关系,其他两两营养指标含量均为正相关关系,相关性不显著。通过隶属函数分析可知,26个豇豆品种中,综合营养品质比较好(X>0.5)的品种有11个。其中,营养品质最佳(X>0.6)的品种有6个,分别是黑白珠豆、APDRE豇豆、白籽油白、穗青豇豆、褐籽油青和黑籽珠豆。在实际生产应用中,可以上述品种资源为亲本进行优质杂交选育新品种。With 26 cowpea germplasm resources as materials, their contents of soluble solids, reducing sugar, protein, crude fiber and vitamin C were detected and evaluated. Results showed that： among the 26 varieties of cowpea, the five nutrition quality indexes were significantly different. The reducing sugar content and soluble solids content were very significantly related at 0.01 level, the protein content was significantly related with reducing sugar content, crude fiber content and vitamin C content at 0.05 level, while crude fiber content was negatively related with reducing sugar content and vitamin C content. Except above, the correlation between each two indexes was positive. The membership function analysis showed that, in the 26 varieties of cowpea, 11 had good comprehensive nutritional quality（X〉0.5）. Among the 11 varieties, there were six had the best nutritional quality（X〉0.6）, they were Heibaizhudou, APDRE, Baiziyoubai, Suiqing, Heziyouqing, Heizizhudou. In practical application, these six varieties could be as parents for hybrid breeding new varieties.

关 键 词：豇豆 营养品质 隶属函数法 

分 类 号：S643.4[农业科学—蔬菜学]