不同菜豆品种资源的营养品质初步分析

Preliminary Analysis of Nutritional Quality of Different Varieties Common Bean

为开展优质菜豆新品种引进筛选工作,以30个不同菜豆品种为材料,采取随机区组试验,对菜豆粗纤维、粗蛋白、粗脂肪、淀粉、VC和可溶性固形物进行测定与评价。结果表明:6个营养成分含量在30个品种间均存在显著差异,粗蛋白含量17.47%~23.36%,平均值为20.27%;粗脂肪含量1.24%~2.00%,平均值为1.51%;淀粉含量4.79%~12.30%,平均值为8.89%;粗纤维含量12.64%~32.10%,平均值为21.00%;可溶性固形物含量5.30%~7.30%,平均值为6.30%;VC含量1.80~10.50 mg/hg,平均值为7.25 mg/hg。通过主成分分析及隶属函数分析可知,综合品质较优的品种有4个,分别为C1、C5、C2、C8,在生产上具有较好的应用前景,可用于种质创新或新品种培育。相关性分析结果显示,粗纤维与粗蛋白含量呈显著正相关,VC与可溶性固形物含量呈极显著负相关,综合评价值(D值)与粗纤维、粗蛋白、VC均呈极显著正相关,相关系数分别为0.66、0.56和0.59。

To introduce and screen new high-quality bean varieties,30 different bean varieties were used as materials in this study,and a randomized block test was conducted to determine and evaluate the crude fiber,crude protein,crude fat,starch,vitamin C,and soluble solids of beans.The results revealed significant differences in the contents of the six nutrient compo-nents among the 30 varieties.The crude fiber content ranged from 12.64%to 32.10%,with a mean of 21.00%.The crude pro-tein content ranged from 17.47%to 23.36%,with a mean of 20.27%.The coarse fat content ranged from 1.24%to 2.00%,with a mean of 1.51%.The starch content ranged from 4.79%to 12.30%,with an average of 8.89%.The vitamin C content ranges from 1.80 to 10.50 mg×hg‒1,with an average of 7.25 mg×hg‒1,and the soluble solids content ranges from 5.30 to 7.30%,with an average of 6.30%.Principal component analysis and membership function analysis revealed four varieties with better com-prehensive quality,namely C1,C5,C2,and C8;these varieties have good application prospects in production and can be used for germplasm innovation and new variety cultivation.The correlation analysis results showed that crude fiber and crude pro-tein content were significantly positively correlated,vitamin C and soluble solid content were significantly negatively corre-lated,and the comprehensive evaluation value(D value)was significantly positively correlated with crude fiber,crude protein,and vitamin C,with correlation coefficients of 0.66,0.56 and 0.59 respectively.