[1]肖伶俐,康玉凡,陶礼明,等.不同大豆品种芽用特性比较[J].大豆科学,2008,27(06):955-959.[doi:10.11861/j.issn.1000-9841.2008.06.0955]
　XIAO Ling-li,KANG Yu-fan,TAO Li-ming,et al.Comparison Analysis on Characteristics of Soybean Growing Sprouts for Different Soybean Varieties[J].Soybean Science,2008,27(06):955-959.[doi:10.11861/j.issn.1000-9841.2008.06.0955]
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不同大豆品种芽用特性比较

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第27卷 期数: 2008年06期 页码: 955-959 栏目: 出版日期: 2008-12-25
Title:
Comparison Analysis on Characteristics of Soybean Growing Sprouts for Different Soybean Varieties
文章编号:
1000-9841(2008)06-0955-05
作者:
肖伶俐1; 康玉凡1; 陶礼明2; 罗珊1
1中国农业大学芽菜研究中心，北京 100193；
2宁波五龙潭蔬菜食品有限公司，浙江 宁波 315166
Author(s):
XIAO Ling-li1; KANG Yu-fan1; TAO Li-ming 2;  LUO Shan1
1Bean Sprouts Research Center of China Agricultural University，Beijing 100193；
2Ningbo Wulongtan Vegetable Food Limited Company，Ningbo 315166，Zhejiang，China
关键词:
大豆; 大豆芽产量; 形态特征; 营养成分; 回归估测
Keywords:
Soybean variety; Yield of soybean sprouts ; Morphological feature; Chemical compositions; Regression estimation
分类号:
S565.1
DOI:
10.11861/j.issn.1000-9841.2008.06.0955
文献标志码:
A
摘要:
以不同来源的9个大豆品种（S1~S9）为材料，模拟工厂化豆芽生产工艺条件，采用人工气候箱培养技术，系统比较研究了不同大豆品种的大豆芽生物产量、形态特征、生化组成及常规成分等芽用特性。结果表明：9个品种大豆芽产量、下胚轴长、下胚轴粗、可溶性糖等均存在极显著差异（P<0.01）。从豆芽产量来看，S2>S1>S5>S4>S3>S6>S9>S8>S7；与对照工厂芽用大豆品种S1相比，S2大豆芽产量、可溶性糖含量、维生素C含量均较高（P<0.01）；S5大豆芽的可溶性蛋白含量较高（P<0.01），产量无明显差异（P>0.05）；S3大豆芽的可溶性糖、可溶性蛋白、维生素C均含量较高（P<0.01）。大豆芽的各项特性指标与所选原料豆的物理性状、常规成分之间存在相关；以原料豆的千粒重、比重及干物质、粗蛋白质、粗脂肪、粗纤维含量为自变量，以大豆芽的生物产量为因变量，可建立回归估测方程，其拟合系数R2?为0.930。
Abstract:
By the simulation of factorization soybean sprout producing conditions and growth chamber method，the characteristics of soybean sprouts for 9 soybean varieties(S1~S9)were compared，such as the yield，morphological features，biochemical composition and general ingredients.There were extremely significant diversity level on the yield，length of hypocotyls，diameter of hypocotyls，soluble sugar content etc.of soybean sprouts among different soybean varieties（P<0.01）.The yield index showed that S2>S1>S5>S4>S3>S6>S9>S8>S7.The yield，soluble sugar content and vitamin C content of soybean sprouts in S2 were better than the control variety S1（P<0.01）.The soluble protein content of soybean sprouts in S5 was higher than S1（P<0.01）and the yield of soybean sprouts in S5 was close to S1（P>0.05）.The soluble sugar，soluble protein and vitamin C content of S3 soybean sprouts were higher than that of S1（P<0.01）.There were significant correlations among the physical character and general ingredient of soybean seeds and the yield，morphological feature and chemical compositions of soybean sprouts(P<0.01).The prediction equation for the yield of soybean sprouts was established from six items that included 1000-kernal weight，specific gravity，dry matter，crude protein，crude fat and crude fiber content of soybean seeds，the coefficient R2was 0.930.

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备注/Memo

基金项目：宁波五龙潭蔬菜食品有限公司资助项目。

作者简介：肖伶俐，女（1986-），硕士研究生，研究方向为种子科学与工程。

更新日期/Last Update: 2014-10-04