山西农业科学2026，Vol.54Issue(3)：9-21,13.DOI:10.26942/j.cnki.issn.1002-2481.2026.03.02
我国小豆种质资源营养与加工品质多样性分析与评价
Diversity Analysis and Evaluation of Nutritional and Processing Qualities of Adzuki Bean Germplasm Resources in China
摘要
Abstract
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.关键词
小豆/营养品质/加工品质/多样性分析Key words
adzuki beans/nutritional quality/processing quality/diversity analysis分类
轻工纺织引用本文复制引用
花艳婷,冯学伟,程浩,石振兴,苏航,李诗钰,么杨..我国小豆种质资源营养与加工品质多样性分析与评价[J].山西农业科学,2026,54(3):9-21,13.基金项目
国家食用豆产业技术体系(CARS-08-G20) （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) （01-ICS-02）
河南省科技攻关计划(242102110082) （242102110082）
