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中国绿豆种质资源营养品质多样性及其地理环境关联性分析
作者:
作者单位:

1.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;2.郑州轻工业大学;3.河南工业大学 粮油食品学院

基金项目:

国家重点研发计划(2021YFD1600100)；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资助(01-ICS-02)；河南省科技攻关计划(242102110082)


Analysis of the Nutritional Quality Diversity of Chinese Mung Bean Germplasm Resources and Its Correlation with Geographic Environment
Author:
  • FENG Xuewei 1,2

    FENG Xuewei

    Institute of Crop Science,Chinese Academy of Agricultural Sciences/Key Laboratory of Evaluation and Utilization of Food Crop Gene Resources,Ministry of Agriculture and Rural Affairs/State Key Laboratory of Crop Gene Resources and Breeding/Innovative Team for Evaluation of Stress Resistance and Quality Traits in Crop Germplasm Resources,Beijing；Zhengzhou University of Light Industry
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  • LYU Jiahui 3

    LYU Jiahui

    College of Food Science and Technology,Henan University of Technology,Zhengzhou
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  • CHENG Hao 3

    CHENG Hao

    College of Food Science and Technology,Henan University of Technology,Zhengzhou
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  • SHI Zhenxing 3

    SHI Zhenxing

    College of Food Science and Technology,Henan University of Technology,Zhengzhou
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  • LI Shiyu 1

    LI Shiyu

    Institute of Crop Science,Chinese Academy of Agricultural Sciences/Key Laboratory of Evaluation and Utilization of Food Crop Gene Resources,Ministry of Agriculture and Rural Affairs/State Key Laboratory of Crop Gene Resources and Breeding/Innovative Team for Evaluation of Stress Resistance and Quality Traits in Crop Germplasm Resources,Beijing
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  • SU Hang 1

    SU Hang

    Institute of Crop Science,Chinese Academy of Agricultural Sciences/Key Laboratory of Evaluation and Utilization of Food Crop Gene Resources,Ministry of Agriculture and Rural Affairs/State Key Laboratory of Crop Gene Resources and Breeding/Innovative Team for Evaluation of Stress Resistance and Quality Traits in Crop Germplasm Resources,Beijing
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  • DUN Baoqing 1

    DUN Baoqing

    Institute of Crop Science,Chinese Academy of Agricultural Sciences/Key Laboratory of Evaluation and Utilization of Food Crop Gene Resources,Ministry of Agriculture and Rural Affairs/State Key Laboratory of Crop Gene Resources and Breeding/Innovative Team for Evaluation of Stress Resistance and Quality Traits in Crop Germplasm Resources,Beijing
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  • YAO Yang 1

    YAO Yang

    Institute of Crop Science,Chinese Academy of Agricultural Sciences/Key Laboratory of Evaluation and Utilization of Food Crop Gene Resources,Ministry of Agriculture and Rural Affairs/State Key Laboratory of Crop Gene Resources and Breeding/Innovative Team for Evaluation of Stress Resistance and Quality Traits in Crop Germplasm Resources,Beijing
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Affiliation:

1.Institute of Crop Science,Chinese Academy of Agricultural Sciences/Key Laboratory of Evaluation and Utilization of Food Crop Gene Resources,Ministry of Agriculture and Rural Affairs/State Key Laboratory of Crop Gene Resources and Breeding/Innovative Team for Evaluation of Stress Resistance and Quality Traits in Crop Germplasm Resources,Beijing;2.Zhengzhou University of Light Industry;3.College of Food Science and Technology,Henan University of Technology,Zhengzhou

Fund Project:

The National Key Research and Development Program of China (2021YFD1600100); The Earmarked Fund for CARS-Food Legume (CARS-08-G20); The Agricultural Science and Technology Innovation Program of the Chinese Academy of Agricultural Sciences (01-ICS-02); Henan Province Science and Technology Project (242102110082)

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    摘要:

    本文分析和评价了来自我国16个地区的528份绿豆样品的营养品质多样性，以期提升绿豆种质资源的品质并优化选育工作。研究发现，所有受试样品的蛋白质含量、淀粉含量、脂肪含量、总多酚含量和总黄酮含量的范围分别是16.14~29.19 g/100 g、34.48~57.68 g/100 g、0.67~1.34 g/100 g、1.63~6.78 mg GAE/g和0.59~2.83 mg RE/g；变异系数（CV）分别是6.42%、4.50%、11.34%、21.34%和23.06%。此外，分析发现不同地区和品种绿豆营养成分之间存在显著差异。进一步对不同地区的绿豆营养成分进行聚类分析，结果发现不同地区绿豆种质资源营养品质展现出特异性，湖北地区的绿豆资源以高蛋白含量为主要特征；吉林和安徽地区的绿豆资源以高淀粉含量为主要特征；山东、湖北、重庆、北京、新疆、辽宁、山西、黑龙江、安徽、河北地区的绿豆资源以高脂肪含量为主要特征；重庆地区的绿豆资源以高总多酚含量为主要特征；广西、北京、安徽、辽宁、内蒙古、吉林、江苏、陕西、湖北、河北、山西、黑龙江、新疆、山东地区的绿豆资源以高总黄酮含量为主要特征。相关性分析表明，绿豆资源蛋白质（r=0.21）、淀粉（r=0.30）和总黄酮含量（r=0.40）与经度呈正相关趋势，总多酚含量与经度呈负相关趋势（r=-0.40），脂肪含量与海拔呈负相关趋势（r=-0.23）。研究结果为绿豆品质育种、筛选高品质绿豆种质资源以及促进绿豆产业的高质量发展具有重要意义。

    Abstract:

    This article analyzed and evaluated the nutritional quality diversity of 528 mung bean samples from 16 regions in China, with the aim of enhancing the quality of mung bean germplasm resources and optimizing breeding efforts. The study found that the ranges of protein content, starch content, fat content, total polyphenol content and total flavonoid content in all tested samples were 16.14-29.19 g/100 g, 34.48-57.68 g/100 g, 0.67-1.34 g/100 g, 1.63-6.78 mg GAE/g and 0.59-2.83 mg RE/g, respectively; the coefficients of variation (CV) were 6.42%, 4.50%, 11.34%, 21.34% and 23.06%, respectively. Further cluster analysis of the nutritional components of mung bean from different regions showed that the nutritional quality of mung bean germplasm resources from different regions exhibited specificity, with Hubei region's mung bean resources characterized mainly by high protein content; Jilin and Anhui regions' mung bean resources characterized mainly by high starch content; Shandong, Hubei, Chongqing, Beijing, Xinjiang, Liaoning, Shanxi, Heilongjiang, Anhui and Hebei regions' mung bean resources characterized mainly by high fat content; Chongqing region's mung bean resources characterized mainly by high total polyphenol content; and Guangxi, Beijing, Anhui, Liaoning, Inner Mongolia, Jilin, Jiangsu, Shaanxi, Hubei, Hebei, Shanxi, Heilongjiang, Xinjiang and Shandong regions' mung bean resources characterized mainly by high total flavonoid content. Correlation analysis indicated positive trends between longitude and protein (r=0.21), starch (r=0.30) and total flavonoids (r=0.40), while total polyphenols showed a negative correlation with longitude (r=-0.40) and fat content was negatively correlated with altitude (r=-0.23). These findings provide critical insights for mung bean quality breeding, high-quality germplasm screening, and sustainable development of the mung bean industry.

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历史
  • 收稿日期:2024-12-28
  • 最后修改日期:2025-02-26
  • 录用日期:2025-03-03
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