[1]张玉梅,胡润芳,林国强.菜用大豆品质性状研究进展[J].大豆科学,2013,32(05):698-702.[doi:10.11861/j.issn.1000-9841.2013.05.0698]
　ZHANG Yu-mei,HU Run-fang,LIN Guo-qiang.Research Advance on Quality Traits of Vegetable Soybean[J].Soybean Science,2013,32(05):698-702.[doi:10.11861/j.issn.1000-9841.2013.05.0698]
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菜用大豆品质性状研究进展

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第32卷 期数: 2013年05期 页码: 698-702 栏目: 出版日期: 2013-10-25
Title:
Research Advance on Quality Traits of Vegetable Soybean
作者:
?张玉梅; 胡润芳; 林国强
?（福建省农业科学院 作物研究所，福建 福州 350013）
Author(s):
?ZHANG Yu-mei; HU Run-fang; LIN Guo-qiang
?(Crop Sciences Institute,Fujian Academy of Agricultural Sciences,Fuzhou 350013,China)
关键词:
菜用大豆; 品质; 研究进展
Keywords:
Vegetable soybean; Quality traits; Progress
DOI:
10.11861/j.issn.1000-9841.2013.05.0698
文献标志码:
A
摘要:
?品质性状改良一直是菜用大豆育种的重要目标之一。随着近年来国际市场对菜用大豆需求的增加，对菜用大豆可溶性糖包括葡萄糖、果糖、蔗糖、棉子糖和水苏糖以及淀粉含量等营养品质性状以及香味主要成分2-乙酰-1-吡咯啉等食用品质性状进行了更深层次的研究。现对近年来菜用大豆的外观品质、营养品质、食味品质以及贮藏加工等方面取得的研究进展进行了综述，以期更好地了解国内外菜用大豆品质育种的现状和热点。
Abstract:
?Quality trait improvement is one of the important goals of vegetable soybean breeding.In recent years,the demand of vegetable soybean with goodeating quality is rapidly increasing,and soluble sugar contents including glucose,fructose,sucrose,raffinose and stachyose and starch content in nutritional quality traits as well as the main aroma compound 2-acetyl-1-pyrroline(2-AP)in goodeating quality traits are in deeper research.Detailed progress in quality traits is discussed,including appearance,nutritional value,sensory characteristics,storage and processing.The objective is to better understand the status and hotspots of research on quality traits of vegetable soybean at home and abroad.

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备注/Memo

?公益性行业(农业)科研专项(200903002，201303094)；福建省科技重大专项(2012NZ0002-1)；福建省农业科学院创新团队项目(CXTD-1-1301)；福建省农业科学院导师制青年科技创新基金项目（2012DQB-27）。

更新日期/Last Update: 2013-11-13