不同品种大豆矿质元素含量与品质的关系研究  

Study on the relationship between mineral element content and quality of different soybean

作　　者：李华健 文和明 罗贞媛 邓国军[1] 刘娜[1] 杨莉 LI Hua-jian;WEN He-ming;LUO Zhen-yuan;DENG Guo-jun;LIU Na;YANG Li(Wenshan Academy of Agricultural Sciences,Wenshan 663000,Yunnan,China;Puer University,Puer 665000,Yunnan,China)

机构地区：[1]文山州农业科学院,云南文山663000 [2]普洱学院,云南普洱665000

出　　处：《粮食与油脂》2024年第1期10-14,共5页Cereals & Oils

基　　金：云南省科技人才与平台计划项目(202105AD160043);云南省科技特派员(202204BK090702);文山州“七乡产业技术领军人才”项目。

摘　　要：通过相关性分析、逐步回归分析和通径分析研究6种大豆中的矿质元素含量与其品质指标之间的关系。结果表明:6种大豆中的低聚糖、异黄酮和脂肪酸含量受品种影响较大,而蛋白质、水溶性蛋白质、脂肪和矿质元素含量受品种影响较小;N与大豆中的蛋白质、脂肪酸、异黄酮含量呈正相关;K与脂肪含量呈正相关;Ca和Fe与低聚糖含量呈正相关;Na对低聚糖含量起正向促进作用,对异黄酮含量起负间接作用;各矿质元素含量与水溶性蛋白质含量无显著相关性。N、K、Na、Fe是影响大豆品质的主要矿质元素。The relationships between the mineral element content and quality indicators of six types of soybean were studied by correlation analysis,stepwise regression analysis,and path analysis.The results showed that the content of oligosaccharides,isoflavones,and fatty acids in six types of soybean was great-ly affected by the variety,while the content of protein,water-soluble protein,fat,and mineral elements was less affected by the variety.There was a positive correlation between N and the content of protein,faty acids,and isoflavones in soybean,K was positively correlated with fat content.Ca and Fe were pos-itively correlated with oligosaccharide content.Na had positive promoting effect on oligosaccharide con-tent and negative indirect effect on isoflavone content.There was no significant correlation between the content of various mineral elements and the content of water-soluble protein.N,K,Na,and Fe were the main mineral element affecting soybean quality.

关 键 词：大豆 矿质元素 相关性分析 逐步回归分析 通径分析 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]