我国小豆种质资源营养与加工品质多样性分析与评价OA
Diversity Analysis and Evaluation of Nutritional and Processing Qualities of Adzuki Bean Germplasm Resources in China
研究以15个地区450份小豆样品为试验材料,通过变异分析、相关分析和聚类分析对小豆的营养和加工品质进行综合评价.结果表明,450份小豆样品的淀粉含量、蛋白质含量、脂肪含量分别为 36.12～54.90、18.42～28.03、0.32～0.97 g/100 g,总多酚含量、总黄酮含量和出沙率分别为17.76～53.07、1.37～31.47 mg/g和55.50％～76.86％;变异系数(CV)分别为 5.14％、6.93％、22.36％、19.59％、22.69％和 5.54％.不同品种间小豆的营养品质和加工品质存在显著差异,冀红1105反-5-4-1-2的小豆淀粉含量最高(50.25 g/100 g),同红7号的蛋白质含量最高(24.72 g/100 g),品红2020-4-7-2的总多酚含量最高(34.55 mg/g),龙11-203的总黄酮含量最高(19.16 mg/g),唐红 201509-12和 H1007的脂肪含量最高(0.59 g/100 g),冀红 352(CK1)的出沙率最高(70.76％).对不同地区的小豆营养品质和加工品质进行分析,结果显示,赤峰地区的小豆样品以高淀粉为主要特征;保定、太原、石家庄、沈阳、重庆和毕节地区的小豆样品以高蛋白为主要特征;唐山、石家庄、沈阳、呼和浩特和毕节地区的小豆样品以高总多酚为主要特征;唐山、哈尔滨、齐齐哈尔、榆林和呼和浩特地区的小豆样品以高总黄酮为主要特征;石家庄地区的小豆样品以高脂肪为主要特征;长春、榆林和呼和浩特地区的小豆样品以高出沙率为主要特征.研究结果明晰了不同品种及产地的特征优势,可助力高品质小豆的选育与加工.
In this study,450 adzuki bean samples from 15 different regions were used as test materials,and a comprehensive evaluation of the nutritional and processing qualities of adzuki beans was made through analysis of variance,correlation analysis,and cluster analysis.The results showed that the ranges of starch content,protein content,fat content,total polyphenol content,total flavonoid content,and bean paste rate of all 450 tested samples of adzuki beans were 36.12-54.90 g/100 g,18.42-28.03 g/100 g,0.32-0.97 g/100 g,17.76-53.07 mg/g,1.37-31.47 mg/g,and 55.50％-76.86％,respectively,the coefficient of variation(CV)was 5.14％,6.93％,22.36％,19.59％,22.69％,and 5.54％,respectively.In addition,the study found that there were also significant differences in the nutritional and processing qualities of adzuki beans among different varieties,Jihong 1105 Reverse-5-4-1-2 had the highest starch content(50.25 g/100 g),Tonghong 7 had the highest protein content(24.72 g/100 g),Pinhong 2020-4-7-2 had the highest total polyphenol content(34.55 mg/g),Long 11-203 had the highest total flavonoid content(19.16 mg/g),Tanghong 201509-12 and H1007 had the highest fat content(0.59 g/100 g),and Jihong 352(CK1)had the highest bean paste rate(70.76％).Furthermore,the nutritional and processing qualities of adzuki beans from different regions were studied and analyzed.The results showed that the adzuki bean samples in the Chifeng region were mainly characterized by high starch content;the adzuki bean samples in Baoding,Taiyuan,Shijiazhuang,Shenyang,Chongqing,and Bijie regions were mainly characterized by high protein content;the adzuki bean resources in Tangshan,Shijiazhuang,Shenyang,Hohhot,and Bijie regions were mainly characterized by high total polyphenol content;the adzuki bean samples in Tangshan,Harbin,Qiqihar,Yulin,and Hohhot regions were mainly characterized by high total flavonoid content;the adzuki bean samples in the Shijiazhuang region were mainly characterized by high fat content;and the adzuki bean samples in Changchun,Yulin,and Hohhot regions were mainly characterized by high bean paste rate.The results of this study clarified the characteristic advantages of different varieties and production regions,and could provide support for the breeding and processing of high-quality adzuki beans.
花艳婷;冯学伟;程浩;石振兴;苏航;李诗钰;么杨
中国农业科学院 作物科学研究所/农业农村部粮食作物基因资源评价利用重点实验室/作物基因资源与育种全国重点实验室/作物种质资源抗逆和品质性状评价创新团队,北京 100081||郑州轻工业大学食品与生物工程学院,河南 郑州 450001中国农业科学院 作物科学研究所/农业农村部粮食作物基因资源评价利用重点实验室/作物基因资源与育种全国重点实验室/作物种质资源抗逆和品质性状评价创新团队,北京 100081||郑州轻工业大学食品与生物工程学院,河南 郑州 450001河南工业大学 粮油食品学院,河南 郑州 450001河南工业大学 粮油食品学院,河南 郑州 450001中国农业科学院 作物科学研究所/农业农村部粮食作物基因资源评价利用重点实验室/作物基因资源与育种全国重点实验室/作物种质资源抗逆和品质性状评价创新团队,北京 100081中国农业科学院 作物科学研究所/农业农村部粮食作物基因资源评价利用重点实验室/作物基因资源与育种全国重点实验室/作物种质资源抗逆和品质性状评价创新团队,北京 100081中国农业科学院 作物科学研究所/农业农村部粮食作物基因资源评价利用重点实验室/作物基因资源与育种全国重点实验室/作物种质资源抗逆和品质性状评价创新团队,北京 100081
轻工纺织
小豆营养品质加工品质多样性分析
adzuki beansnutritional qualityprocessing qualitydiversity analysis
《山西农业科学》 2026 (3)
9-21,13
国家食用豆产业技术体系(CARS-08-G20)中国农业科学院作物种质资源抗逆和品质性状评价创新团队(01-ICS-02)河南省科技攻关计划(242102110082)
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