大豆品种特性对腐竹产量及品质的影响

doi:10.3864/j.issn.0578-1752.2021.02.019

摘要/Abstract

摘要：

【目的】大豆（Glycine max L.）含有丰富的植物蛋白和油脂,因而成为一种具有较高经济价值的作物。探究不同大豆品种的腐竹加工产量及不同大豆品种生产的腐竹在蛋白质、油分、可溶性糖、异黄酮之间的相关性,为制作生产高异黄酮腐竹提供参考依据。【方法】采用来自黑龙江和广东大豆产区的品种24份,用同一工艺制作腐竹,然后用凯氏定氮法测定大豆和腐竹中蛋白质,用索氏抽提法测定油分,用蒽酮比色法测定可溶性糖,用高效液相色谱法测定大豆和腐竹中的异黄酮含量。【结果】不同品种在腐竹产量和品质方面都存在明显的差异,大豆品种华夏8号制得腐竹产率最高,达到60.50%;其次为品种华春2号,为52.44%,这两个品种是制作腐竹的理想品种;此外,绥农37、华春6号和黑河43的腐竹生产率分别达到了48.59%、48.37%和47.91%,也是产率比较高的品种。相关分析结果表明,腐竹产量与大豆中蛋白质含量呈显著正相关（r=0.598**）,与大豆中的可溶性糖呈负相关（r=-0.423*）。腐竹蛋白质含量、油分含量及异黄酮含量3个性状都分别与大豆种子对应的性状呈极显著正相关（r分别为0.700**、0.537**和0.879**）;腐竹可溶性糖含量与大豆可溶性糖含量呈显著正相关（r=0.441*）。腐竹中的蛋白质含量与大豆可溶性糖含量呈极显著负相关（r=-0.519**）。腐竹中的油分含量与大豆中蛋白质呈极显著负相关（r=-0.889**）,与大豆中可溶性糖和异黄酮含量呈极显著正相关（r分别为0.614**和0.574**）;腐竹中异黄酮含量与大豆中蛋白质含量呈极显著负相关（r=-0.589**）,与大豆中可溶性糖含量呈极显著正相关（r=0.568**）。【结论】大豆品种的腐竹产率和主要品质性状存在显著差异,其中,华夏8号、华春2号是制作腐竹的高产品种,大豆品种的品质特性决定了腐竹的品质特性,其主要由大豆品种的遗传特性决定的。

关键词: 大豆, 腐竹, 蛋白质, 油分, 异黄酮

Abstract:

【Objective】Soybean (Glycine max L.) is a crop with high economic value, as it is rich in protein and oil. The current study aimed to explore the correlations between soybean varieties and yuba yield, and the correlations between soybean varieties and yuba in the contents of protein, oil, soluble sugar and isoflavones. This study provides a reference for the production of yuba with high isoflavone. 【Method】24 different soybean varieties from Heilongjiang and Guangdong province were used to make yuba with the same processing method. Then the protein and oil content in soybean and yuba was determined by the Kjeldahl method and the Soxhlet extraction approach, respectively. The soluble sugar contents in soybean and yuba were estimated by the anthrone colorimetric method. Moreover, the isoflavones in soybean and yuba were assessed by high performance liquid chromatography. 【Result】Great difference was observed in the content of protein, oil, soluble sugar, isoflavones and yuba yield among the soybean varieties. The yuba yield from Huaxia 8 was the highest, with production rate of 60.50%, followed by Huachun 2 with production rate of 52.44%, indicating that the two varieties should be ideal varieties for producing yuba. Besides, the productivity of yuba from Suinong 37, Huachun 6 and Heihe 43 were relatively high, reaching 48.59%, 48.37% and 47.91%, respectively. Correlation analysis showed that the yuba yield was positively correlated with the protein content (r=0.598**) and negatively correlated with the soluble sugar content (r=-0.423**) in soybean. The contents of the protein, oil and isoflavones in yuba were positively correlated with those of corresponding traits in the soybean (r=0.700**, r=0.537**, r=0.879**). The soluble sugar content of yuba is positively correlated with the soluble sugar content of soybean (r=0.441*). The protein content in yuba was negatively correlated with the soluble sugar content of soybean (r=-0.519*). The oil content in yuba was significantly and negatively correlated with protein in soybean (r=-0.889**), and was positively correlated with soluble sugar and isoflavone content in soybean (r=0.614**, 0.574**), respectively. The content of isoflavones in yuba was negatively correlated with protein content in soybean (r=-0.589**), and was positively correlated with soluble sugar content in soybean (r=0.568**). 【Conclusion】 The productivity and quality traits of the yuba from soybean varieties were significantly different. Huaxia 8 and Huachun 2 were high-yielding varieties for making yuba. The quality characteristics of yuba were determined by the quality characteristics of soybean varieties, which are mainly determined by the genetic characteristics of soybean varieties.

Key words: soybean, yuba, protein, oil, isoflavones

曾仕晓,年海,程艳波,马启彬,王亮. 大豆品种特性对腐竹产量及品质的影响[J]. 中国农业科学, 2021, 54(2): 449-458.

ZENG ShiXiao,NIAN Hai,CHENG YanBo,MA QiBin,WANG Liang. Effects of Different Soybean Varieties on the Yield and Quality of Yuba[J]. Scientia Agricultura Sinica, 2021, 54(2): 449-458.

0
/ / 推荐

导出引用管理器 EndNote|Reference Manager|ProCite|BibTeX|RefWorks

链接本文: https://www.chinaagrisci.com/CN/10.3864/j.issn.0578-1752.2021.02.019

https://www.chinaagrisci.com/CN/Y2021/V54/I2/449

图/表 6

表1

表2

Table 3

The content of isoflavones, protein and oil in soybean and Yuba"

品种 Variety	异黄酮 Isoflavone (μg·g^-1)		蛋白质Protein (%)		油分Oil (%)		可溶性糖Soluble sugar (%)
品种 Variety	大豆 Soybean	腐竹 Yuba	大豆 Soybean	腐竹 Yuba	大豆 Soybean	腐竹 Yuba	大豆 Soybean	腐竹 Yuba
华春3号Huachun3	2744.28±257.17	2603.74±200.71	40.82±1.48	58.15±0.01	19.80±0.20	25.12±0.01	11.48±0.10	5.23±0.06
华春5号Huachun5	1912.48±234.66	1932.3±26.41	42.71±0.42	46.39±0.01	18.90±0.17	22.23±0.01	14.40±0.11	10.82±0.14
华夏3号Huaxia3	1497.82±421.54	1125.12±65.52	42.19±0.77	57.73±0.00	21.63±0.12	22.91±0.01	11.31±0.08	5.62±0.04
华夏9号Huaxia9	1774.26±393.91	1448.86±87.81	45.67±0.94	58.32±0.00	18.67±0.21	19.52±0.01	11.50±0.28	4.27±0.01
桂夏7号Guixia7	4306.79±701.36	4544.13±222.57	39.45±1.16	54.36±0.01	20.97±0.23	26.92±0.01	12.93±0.20	6.75±0.11
华夏16 Huaxia16	3409.07±983.23	2392.81±103.05	37.97±0.21	55.37±0.01	18.47±0.25	28.64±0.01	11.88±0.40	4.79±0.12
桂1306 Gui1306	2105.61±292.24	1901.16±76.19	44.18±1.41	61.02±0.02	19.27±0.06	22.86±0.01	12.01±0.12	6.15±0.12
华春2号Huachun2	1098.59±191.12	1094.35±33.81	43.53±1.25	59.79±0.02	22.00±0.10	24.76±0.01	11.29±0.08	7.15±0.01
华春6号Huachun6	1567.59±342.12	1787.34±52.1	45.90±0.30	57.5±0.00	18.90±0.10	19.47±0.01	11.67±0.10	6.81±0.04
华春8号Huachun8	2162.92±579.48	1945.24±89.99	43.49±1.05	59.83±0.02	19.93±0.15	22.47±0.01	12.40±0.03	7.20±0.02
华夏7号Huaxia7	2144.12±397.43	2249.19±146.86	42.55±0.23	60.74±0.00	18.40±0.10	24.32±0.01	14.78±0.04	7.84±0.09
华夏8号Huaxia8	2477.31±740.49	2506.3±144.29	44.46±1.30	59.77±0.01	19.53±0.21	23.35±0.02	11.80±0.03	9.28±0.05
华夏10 Huaxia10	2250.72±205.56	2592.96±60.19	41.77±0.88	59.35±0.00	18.60±0.30	24.66±0.01	15.68±0.02	8.60±0.10
东农豆252 Dongnongdou252	2449.64±376.87	2286.4±127.99	40.54±0.79	56.37±0.01	20.47±0.29	26.23±0.01	14.47±0.10	8.18±0.13
垦丰16 Kenfeng16	3068.86±503.54	3027.13±123.18	35.39±0.96	50.63±0.00	20.67±0.21	29.69±0.01	15.97±0.06	10.29±0.09
垦丰17 Kenfeng17	4218.86±581.81	4683.07±179.47	35.43±0.68	51.07±0.00	21.10±0.26	29.44±0.02	15.66±0.09	10.34±0.03
垦丰20 Kenfeng20	3536.12±520.47	3379.48±45.52	37.31±0.75	51.93±0.02	19.50±0.35	26.86±0.01	14.79±0.02	11.41±0.11
垦丰22 Kenfeng22	4246.46±501.32	4520.08±101.5	36.92±1.00	50.65±0.01	20.73±0.12	28.8±0.00	15.49±0.10	9.72±0.25
垦豆25 Kendou25	4279.03±583.06	3883.34±246.71	34.76±0.53	54.06±0.00	20.50±0.10	33.01±0.01	16.39±0.05	6.03±0.06
垦豆43 Kendou43	4166.03±648.31	4717.91±83.44	37.21±0.50	51.00±0.02	21.10±0.26	25.79±0.01	15.37±0.04	12.84±0.20
绥农26 Suinong26	2115.05±400.96	1911.15±35.87	37.08±0.35	53.07±0.01	20.63±0.06	29.75±0.02	14.28±0.06	7.36±0.01
绥农37 Suinong37	1677.17±276.54	1492.24±19.94	35.90±0.36	48.47±0.01	23.77±0.15	30.58±0.01	12.43±0.01	9.81±0.58
绥农39 Suinong39	2111.11±66.44	2055.64±92.83	39.25±1.14	53.00±0.00	21.90±0.20	30.75±0.01	14.69±0.09	7.46±0.06
黑河43 Heihe43	4112.56±784.96	4012.35±534.03	38.24±1.13	53.16±0.01	19.60±0.10	31.43±0.01	16.00±0.22	4.02±0.09
标准偏差Standard deviation	1042.79	1213.17	3.46	4.17	1.30	3.74	1.84	2.35
变异系数 Coefficient of variation	38.25	43.59	9.27	7.57	6.39	14.26	13.48	30.14

Table 3

表4

附表1

图1

参考文献 39

[1]	谢向机. 高出品率腐竹加工工艺的研究[D]. 厦门: 福建农林大学, 2008.
	XIE X J. Study on the processing technology of high yield bean curd stick[D]. Xiamen: Fujian Agriculture and Forestry University, 2008. (in Chinese)
[2]	谢丽燕. 腐竹生产工艺及影响因素研究[D]. 南宁: 广西大学, 2014.
	XIE L Y. Study on preparation and influence factors of yuba[D]. Nanning: Guangxi University, 2014. (in Chinese)
[3]	杨月. 大豆品种对腐竹品质的影响及其品质评价体系的初步构建[D]. 郑州: 河南农业大学, 2011.
	YANG Y. Studies on effects of soybean species on yuba and initial establishment of quality evaluation system for yuba[D]. Zhengzhou: Henan Agricultural University, 2011. (in Chinese)
[4]	臧茜茜, 吴婧, 潘思轶, 徐晓云. 蛋白及脂肪含量对腐竹差异成膜的影响. 现代食品科技, 2015,31(6):129-135.
	ZANG X X, WU J, PAN S Y, XU X Y. Effect of protein and lipid content on yuba film-formation. Modern Food Science & Technology, 2015,31(6):129-135. (in Chinese)
[5]	李永吉, 曾茂茂, 何志勇, 陈洁. 腐竹加工技术及品质影响因素的研究进展. 食品科学, 2013,34(23):333-337.
	LI Y J, ZENG M M, HE Z Y, CHEN J. Research progress of yuba stick processing technologies and factors affecting its quality, Food Science, 2013,34(23):333-337. (in Chinese)
[6]	黄伟. 豆腐皮生产过程关键工艺的优化和品质改进研究[D]. 杭州: 浙江大学, 2008.
	HUANG W. Research on optimization of key technology and quality improvement of tofu skin production process[D]. Hangzhou: Zhejiang University, 2008. (in Chinese)
[7]	姚虹. 腐竹加工工艺优化及营养强化剂筛选的研究[D]. 杨凌: 西北农林科技大学, 2008.
	YAO H. Improvement and nutritional fortification study on the process of dried beancurd sticks[D]. Yangling: Northwest Agriculture and Forestry University, 2008. (in Chinese)
[8]	田志刚, 刘香英, 康立宁. 大豆品种品质与腐竹品质的关系研究. 吉林农业科学, 2013,38(3):72-75.
	TIAN Z G, LIU X Y, KANG L N. Studies on the correlation between soybean varieties and yuba quality parameters. Journal of Jilin Agricultural Sciences, 2013,38(3):72-75. (in Chinese)
[9]	黄明伟, 于寒松, 刘瑞雪, 李松, 姜丽冬, 胡耀辉. 中国北方地区大豆主栽品种五种成分检测与分析. 中国食物与营养, 2015,21(8):31-34.
	HUANG M W, YU H S, LIU R X, LI S, JIANG L D, HU Y H. Research and thinking of boosting development of "three brands and one sigh"Cause in China. Food and Nutrition in China, 2015,21(8):31-34. (in Chinese)
[10]	张玉梅, 胡润芳, 林国强. 大豆籽粒可溶性糖和淀粉含量的初步研究. 福建农业学报, 2018,33(6):604-607.
	ZHANG Y M, HU R F, LIN G Q. A preliminary study on contents of soluble sugars and starch in soybeans. Fujian Journal of Agricultural Sciences, 2018,33(6):604-607. (in Chinese)
[11]	韩智, 石谷孝佑, 李再贵. 不同豆浆浓度和浆液深度对腐竹生产的影响. 农业工程学报, 2005,21(11):179-181.
	HAN Z, I TAKASUKE, LI Z G. Effects of different soymilk concentrations and depth on the formation of yuba. Transactions of The Chinese Society of Agricultural Engineering, 2005,21(11):179-181. (in Chinese)
[12]	梅忠, 孙健, 孙恺, 舒小丽, 吴殿星. 大豆异黄酮的保健功效, 生物合成及种质发掘与遗传育种. 核农学报, 2014,28(7):1208-1213.
	MEI Z, SUN J, SUN K, SHU X L, WU D X. Soybean isoflavones' health efficacy, biosynthesis, germplasm discovery and genetic breeding. Journal of Nuclear Agricultural Sciences, 2014,28(7):1208-1213. (in Chinese)
[13]	朱莹, 褚姗姗, 张培培, 程浩, 喻德跃, 王娇. R2R3-MYB转录因子GmMYB184调节大豆异黄酮合成. 作物学报, 2018,44(2):185-196.
	ZHU Y, CHU S S, ZHANG P P, CHENG H, YU D Y, WANG J. An R2R3-MYB transcription factor GmMYB184 regulates soybean isoflavone synthesis. Acta Agronomica Sinica, 2018,44(2):185-196. (in Chinese)
[14]	ANTHONY M S, CLARKSON T B, HUGHES C J. Soybean isoflavones improve cardiovascular risk factors without affecting the reproductive system of peripubertal rhesus monkeys. Journal of Nutrition, 1996,126(1):43-50.
[15]	周盼盼. 大豆异黄酮对HT-29细胞间质转化的影响[D]. 天津: 天津科技大学, 2017.
	ZHOU P P. The effect of soybean isoflavones on epithelial mesenchymal transition of HT-29 cells[D]. Tianjin: Tianjin University of Science and Technology, 2017. (in Chinese)
[16]	袁晓洁, 郭英, 孙维琦, 张义全, 靖雪妍. 大豆异黄酮与大豆皂甙抗疲劳作用. 中国公共卫生, 2007(3):327-328.
	YUAN X J, GUO Y, SUN W Q, ZHANG Y Q, JING X Y. Anti-fatigue effect of soy isoflavones and soy saponin. Chinese Journal of Public Health, 2007(3):327-328. (in Chinese)
[17]	王永成. 大豆异黄酮对游泳大鼠能量代谢和抗氧化功能的影响. 基因组学与应用生物学, 2019,38(12):5732-5737.
	WANG Y C. Effects of soybean isoflavones on energy metabolism and antioxidant function in swimming rats. Genomics and Applied Biology, 2019,38(12):5732-5737. (in Chinese)
[18]	刘郭飞. 中国与日本大豆及大豆制品中六种异黄酮的对比分析[D]. 武汉: 武汉科技大学, 2013.
	LIU G F. Comparison of 6 isoflavones isomers in soy and soy processed produce from China and Japan[D]. Wuhan: Wuhan University of Science and Technology, 2013. (in Chinese)
[19]	王雅, 赵萍, 苏阿龙, 董晓琳, 石璐. 不同大豆制品中大豆异黄酮含量的比较研究. 中国食品工业, 2010(5):53-54.
	WANG Y, ZHAO P, SU A L, DONG X L, SHI L. The comparison study of content of soy isoflovone in soybean and soybean products. China Food Industry, 2010(5):53-54. (in Chinese)
[20]	ALAN P U. New food engineering research trends. New York: Nova Science Publishers, 2008: 195-223.
[21]	吴婧. 蛋白脂肪含量对腐竹差异成膜的影响研究[D]. 武汉: 华中农业大学, 2013.
	WU J. Effects of protein and lipid content on yuba film forming[D]. Wuhan: Huazhong Agricultural University, 2013. (in Chinese)
[22]	朱石龙. 优质腐竹生产的工艺优化[D]. 南昌: 南昌大学, 2011.
	ZHU S L. Process optimization of the production of quality yuba[D]. Nanchang: Nanchang University, 2011. (in Chinese)
[23]	宋莲军, 杨月, 乔明武, 赵秋艳, 张莹. 大豆品种与腐竹品质之间的相关性研究. 食品科学, 2011,32(7):65-68.
	SONG L J, YANG Y, QIAO M W, ZHAO Q Y, ZHANG Y. Correlation between soybean variety and yuba quality. Food Science, 2011,32(7):65-68. (in Chinese)
[24]	葛宏贺, 潘思轶, 徐晓云. 不同大豆品种对腐竹品质的影响. 中国粮油学报, 2015,30(6):10-14.
	GE H H, PAN S Y, XU X Y. Effects of different soybean varieties on the quality of yuba. Journal of The Chinese Cereals and Oils Association, 2015,30(6):10-14. (in Chinese)
[25]	苗虹, 赵云峰, 周蕊, 吴永宁. 高效液相色谱法测定食品中大豆异黄酮含量. 中国食品添加剂, 2004,5(5):92-96.
	MIAO H, ZHAO Y F, ZHOU R, WU Y N. Determination of total isoflavones in food by high-performance liquid chromatography. China Food Additives, 2004,5(5):92-96. (in Chinese)
[26]	于寒松, 陈今朝, 胡耀辉. 一次测定12种大豆异黄酮单体的HPLC方法优化及在豆制品检测中的应用. 粮油加工(电子版), 2015(4):24-28.
	YU H S, CHEN J Z, HU Y H. HPLC method optimization for 12 kinds of soy isoflavone monomers determination and method application some soy products. Cereals and Oils Processing, 2015(4):24-28. (in Chinese)
[27]	孙君明, 丁安林, 东惠茹. 高效液相色谱(HPLC)技术检测大豆异黄酮含量. 大豆科学, 2000(1):15-20.
	SUN J M, DING A L, DONG H R. High performance liquid chromatography (HPLC) technology to detect soy isoflavones. Soybean Science, 2000(1):15-20. (in Chinese)
[28]	孙君明, 孙宝利, 韩粉霞, 闫淑荣, 杨华, 菊池彰夫. 快速检测大豆籽粒中十二种异黄酮组分的HPLC方法. 中国农业科学, 2009,42(7):2491-2498.
	SUN J M, SUN B L, HAN F X, YAN S R, YANG H, KIKUCHI A. A rapid HPLC method for determination of 12 isoflavone components in soybean seeds. Scientia Agricultura Sinica, 2009,42(7):2491-2498. (in Chinese)
[29]	李艳艳. 高效液相色谱法测定杜仲中主要成分和食品中大豆异黄酮[D]. 重庆: 西南大学, 2010.
	LI Y Y. High performance liquid chromatography applied to the chief ingredients of eucommia ulmoides oliv and isoflavones in food analysis[D]. Chongqing: Southwest University, 2010. (in Chinese)
[30]	张海军, 英王, 王庆钰. 大豆异黄酮检测方法研究概述. 粮食与油脂, 2011(3):39-42.
	ZHANG H J, YING W, WANG Q Y. Survey on methods of detection for soybean isoflavone. Cereals & Oils, 2011(3):39-42. (in Chinese)
[31]	胡莉, 靳可婷, 仲伶俐, 杨晓凤, 江永洪. 高效液相色谱法同时测定粮食中6种大豆异黄酮. 食品安全质量检测学报, 2017,8(11):4368-4374.
	HU L, JIN K T, ZHONG L L, YANG X F, JIANG Y H. Determination of 6 kinds of isoflavones in food crops by high performance liquid chromatography. Food Safety and Quality Detection Technology, 2017,8(11):4368-4374. (in Chinese)
[32]	赵秋艳, 乔明武, 宋莲军, 司腾龙. 大豆浸泡温度对腐竹产率及品质的影响. 湖南农业科学, 2011(21):87-90.
	ZHAO Q Y, QIAO M W, SONG L J, SI T L. Influences of soaking temperature on yield and quality of yuba. Hunan Agricultural Sciences, 2011(21):87-90. (in Chinese)
[33]	李利华, 田光辉. 影响腐竹生产因素的研究. 汉中师范学院学报(自然科学), 2003(3):64-68.
	LI L H, TIAN G H. Research on factors affecting yuba production. 2003(3):64-68. (in Chinese)
[34]	邢德洲. 腐竹行业的发展与现状. 现代商业, 2010(29):284.
	XING D Z. The development and current situation of yuba industry. Modern Commerce, 2010(29):284. (in Chinese)
[35]	张光杰, 王聪, 刘书梅, 李艳莉. 免浸泡腐竹复合保鲜工艺研究. 中国调味品, 2015, 40(6): 94-97+101.
	ZHANG G J, WANG C, LIU S M, LI Y L. Study on compound preservation technology of dried beancurd sticks without soaking. China Condiment, 2015, 40(6): 94-97+101. (in Chinese)
[36]	张海军. 高异黄酮大豆种质资源筛选及相关基因的QTL分析[D]. 长春: 吉林大学, 2012.
	ZHANG H J. Screening of germplasm with high isoflavone content in soybean and QTL mapping of relative genes[D]. Changchun: Jilin University, 2012. (in Chinese)
[37]	TAN Y, CHANG S K, ZHANG Y. Innovative soaking and grinding methods and cooking affect the retention of isoflavones, antioxidant and antiproliferative properties in soymilk prepared from black soybean. Journal of Food Science, 2016,81(4):1016-1023.
[38]	张爽, 焦妍津, 陶冠军, 陈洁. 中国传统豆制品中异黄酮的超高效液相色谱-紫外检测器快速定量法. 食品工业科技, 2018, 39(1): 253-256+261.
	ZHANG S, JIAO Y J, TAO G J, CHEN J. Rapid quantification of isoflavones in traditional Chinese soybean food by ultra-high performance liquid chromatography coupling to the UV detector. Science and Technology of Food Industry, 2018, 39(1): 253-256+261. (in Chinese)
[39]	赵秋艳, 张平安, 宋莲军, 乔明武. 揭竹过程中浆液成分与腐竹品质的变化及其相关性研究. 食品与发酵工业, 2011,37(9):157-160.
	ZHAO Q Y, ZHANG P A, SONG L J, QIAO M W. Study on changes and correlation of serum composition and yuba quality in the process of uncovering bamboo. Food and Fermentation Industry, 2011,37(9):157-160. (in Chinese)

统计指标 Statistical index	极小值 Minimum value	极大值 Maximum value	标准差 Standard deviation	均值 Mean value	渐近显著性 Asymptotic significance	变异系数 Coefficient of variation
蛋白质Protein (%)	34.76	45.90	3.46	40.15	0.828	9.27
油分Oil (%)	18.40	23.77	1.28	20.29	0.976	6.39
可溶性糖Soluble sugar (%)	11.29	16.39	1.81	13.69	0.457	13.48
异黄酮Isoflavone (μg·g^-1)	1098.60	4306.80	1042.79	2726.36	0.435	38.25
产率Production rate (%)	33.16	60.50	5.71	44.07	0.804	13.00

序号 No.	品种 Variety	产率 Production rate (%)	变异系数 Coefficient of variation	序号 No.	品种 Variety	产率 Production rate (%)	变异系数 Coefficient of variation
1	华春3号 Huachun3	37.09±0.50lm	1.36	13	华夏10 Huaxia10	44.53±1.38efghi	3.10
2	华春5号 Huachun5	45.01±1.04defgh	2.30	14	东农豆252 Dongnongdou252	46.49±1.38cdef	2.97
3	华夏3号 Huaxia3	45.05±0.45defg	1.00	15	垦丰16 Kenfeng16	37.21±0.90lm	2.41
4	华夏9号 Huaxia9	45.65±2.49cdefgh	5.46	16	垦丰17 Kenfeng17	42.83±2.23ghi	5.20
5	桂夏7号 Guixia7	43.71±0.46fghi	1.06	17	垦丰20 Kenfeng20	44.37±1.74efghi	3.91
6	华夏16 Huaxia16	38.82±1.43klm	3.69	18	垦丰22 Kenfeng22	36.30±2.90m	7.99
7	桂1306 Gui1306	42.89±2.45ghi	5.72	19	垦豆25 Kendou25	33.16±1.76n	5.32
8	华春2号 Huachun2	52.44±0.91b	1.73	20	垦豆43 Kendou43	41.61±1.26ijk	3.03
9	华春6号 Huachun6	48.37±1.19c	2.47	21	绥农26 Suinong26	39.76±0.34jkl	0.85
10	华春8号 Huachun8	45.95±1.88cdefg	4.09	22	绥农37 Suinong37	48.59±0.49c	1.01
11	华夏7号 Huaxia7	46.97±1.27cde	2.71	23	绥农39 Suinong39	42.53±2.63hij	6.19
12	华夏8号 Huaxia8	60.50±1.56a	2.58	24	黑河43 Heihe43	47.91±1.49cd	3.12

大豆 Soybean	腐竹Yuba
大豆 Soybean	蛋白质 Protein	油分 Oil	可溶性糖 Soluble sugar	异黄酮 Isoflavone	产率 Production rate
蛋白质Protein	0.700**	-0.889**	-0.356	-0.589**	0.598**
油分Oil	-0.402	0.537**	0.172	0.012	-0.072
可溶性糖Soluble sugar	-0.519**	0.614**	0.441*	0.568**	-0.423*
异黄酮Isoflavone	-0.412*	0.574**	0.189	0.879**	-0.478*
蛋白质油分比Protein/oil	0.636**	-0.839**	-0.303	-0.411*	0.441*
蛋白质可溶性糖比Protein/sugar	0.667**	-0.800**	-0.470*	-0.682**	0.531**
油分可溶性糖比Oil/sugar	0.302	-0.304	-0.335	-0.574**	0.342*

序号 No.	品种 Variety	缩写 Abbr.	序号 No.	品种 Variety	缩写 Abbr.
1	华春3号Huachun 3	HC3	13	华夏10号 Huaxia 10	HX10
2	华春5号Huachun 5	HC5	14	东农豆252 Dongnongdou 252	DND252
3	华夏3号Huaxia 3	HX3	15	垦丰16 Kenfeng 16	KF16
4	华夏9号Huaxia 9	HX9	16	垦丰17 Kenfeng 17	KF17
5	桂夏7号Guixia 7	GX7	17	垦丰20 Kenfeng 20	KF20
6	华夏16 Huaxia 16	HX16	18	垦丰22 Kenfeng 22	KF22
7	桂1306 Gui 1306	G1306	19	垦豆25 Kendou 25	KD25
8	华春2号Huachun 2	HC2	20	垦豆43 Kendou 43	KD43
9	华春6号Huachun 6	HC6	21	绥农26 Suinong 26	SN26
10	华春8号Huachun 8	HC8	22	绥农37 Suinong 37	SN37
11	华夏7号Huaxia 7	HX7	23	绥农39 Suinong 39	SN39
12	华夏8号Huaxia 8	HX8	24	黑河43 Heihe 43	HH43