【正文】 24（3）：1016采用全國(guó)各地的261個(gè)大豆品種為材料,研究豆乳和豆腐加工過(guò)程中營(yíng)養(yǎng)成分利用和損失的品種間差異,其中蛋白質(zhì)、油分、。營(yíng)養(yǎng)成分利用性狀和損失性狀在品種間的差異均達(dá)到極顯著水平,變異系數(shù)都較大,從中篩選出一批優(yōu)異種質(zhì)。干豆乳脂肪含量與籽粒脂肪含量、豆乳脂肪量極顯著正相關(guān)?！X(qián)虎君,蓋鈞鎰,喻德鑰，大豆品種豆乳產(chǎn)量、品質(zhì)及加工性狀的相關(guān)分析，中國(guó)農(nóng)學(xué)通報(bào)，2002，18（5）：14菜用大豆,又稱毛豆,為一種營(yíng)養(yǎng)豐富、經(jīng)濟(jì)效益高的蔬菜。為了拓寬種源,解決品種搭配和就地用種問(wèn)題,本文將模糊數(shù)學(xué)理論與現(xiàn)代食品感官分析技術(shù)相結(jié)合,按此體系建立一套菜用大豆感官品質(zhì)感官鑒定體系,對(duì)我國(guó)夏播菜用大豆地方品種資源進(jìn)行了鑒定、篩選,以期為菜用大豆品種品質(zhì)育種提供一定的基礎(chǔ)材料?！≡诟泄俜治鲞^(guò)程中,實(shí)驗(yàn)誤差是難以消除的感官分析結(jié)果因人而異,對(duì)于同一樣品,不同的人有不同的評(píng)價(jià),甚至有截然相反的看法[2],為了檢查分析結(jié)果能否客觀地反映樣品固有品質(zhì),有必要對(duì)主觀偏差大小進(jìn)行檢測(cè)。該方法應(yīng)用于菜用大豆品質(zhì)育種,證明簡(jiǎn)便有效。雖然感官品質(zhì)及其相關(guān)性狀可以借助儀器和化學(xué)方法進(jìn)行精密測(cè)定,但并不能代替人的感覺(jué),因而感官鑒定是不可缺少的環(huán)節(jié)[4,5,6]?！≡u(píng)價(jià)樣品的制備選取若干品種,于其Ｒ6Ｒ7時(shí)期采摘(各品種要求飽滿成熟度一致),構(gòu)成一組,剔除不飽滿、有病蟲(chóng)斑的子粒和莢,清洗后,放置于培養(yǎng)皿中,各品種要求采摘莢數(shù)一致,具體烹煮方法如下:生食樣品: 子?！》兴衅癄C1分鐘生　　樣:豆莢　冷水漂洗熟食樣品:豆莢　(1) 確定菜用大豆的評(píng)價(jià)因子集Ｕ生食口感　(Ｕ1):口腔對(duì)食品的質(zhì)地、體態(tài)、溫度的感受。熟食香味　(Ｕ5):香味一般由氣味物質(zhì)刺激鼻黏膜而引起的綜合反應(yīng)。(4) 品嘗方式選取重復(fù)能力、識(shí)別能力強(qiáng)、并有多年工作經(jīng)驗(yàn)的人員57人組成評(píng)定小組,品嘗實(shí)驗(yàn)一般于下午2點(diǎn)鐘在感官分析室里進(jìn)行?！悠返闹苽渲苽涞臉悠繁仨毮軌蚝芎玫乇３趾痛順悠繁旧砭哂械睦砘匦院推沸?并能夠符合生產(chǎn)加工及消費(fèi)的實(shí)際情況,樣品的采摘一般要求在菜用大豆生長(zhǎng)Ｒ6Ｒ7時(shí)期,且各品種飽滿成熟度一致,這樣獲得的樣品,能較好地代表樣品的總體本身具有的屬性。對(duì)于字母、符號(hào),往往存在明顯的心理嗜好[9]。如利用電泳技術(shù)分析胰蛋白酶抑制劑和脂氧酶的有無(wú),為預(yù)測(cè)后代材料中的蛋白酶基因類型,進(jìn)而確定表現(xiàn)型,以及研究其遺傳行為提供了依據(jù)。加熱處理、微波照射、改變介質(zhì)的pH 等技術(shù)均可鈍化脂氧酶活性, 減輕豆腥味的產(chǎn)生。 某些抗氧化劑具有一定的毒性等。以下對(duì)兩種電泳方法進(jìn)行比較:1 　SDS PAGE 法此方法利用脂氧酶各種類型的分子量的差異,在SDS 與蛋白質(zhì)復(fù)合物形成后,消除了蛋白質(zhì)本身的電荷的大小和分子形狀等因素的影響,在電場(chǎng)中蛋白質(zhì)的遷移率只反映分子量的不同,因而可以分辨脂氧酶及其類型。美國(guó)學(xué)者Nielson (1983～1986) 采用SDS 法與Kitamura 所用的方法相同,后來(lái)其采用梯度膠,且在分離上有所改進(jìn),但經(jīng)作者試用亦不穩(wěn)定。 21 用代用品取代進(jìn)口支持膜, 可節(jié)省費(fèi)用1/ 4～1/ 2 。三、IEF PAGE 技術(shù)在育種中的應(yīng)用90 年代以來(lái),作者及其合作者采用IEF PAGE 技術(shù),對(duì)我國(guó)大豆品種資源中近千份材料進(jìn)行了籽粒脂氧酶的分析, 鑒定出一批缺失體類型( 丁安林等,1994) ,在此基礎(chǔ)上利用我國(guó)黃淮海地區(qū)夏大豆為受體進(jìn)行缺失體基因的轉(zhuǎn)育,創(chuàng)造了我國(guó)無(wú)或少豆腥味的夏大豆類型(丁安林等,1997) 。Abstract. The soyfood industry prefers some soybean [(Glycine max L. (Merr.)) cultivars over others based on chemical constituents, physical traits, and processing quality of the seed. However, soybean cultivars possessing the bination of desirable agronomic traits and biochemical characteristics that enhance the quality of soyfoods have not been identified in the USA. Thus, this research was conducted with the objective of determining yield, seed protein, and fatty acid position of soybean genotypes selected for tofu production. Twelve soybean genotypes were planted in plots arranged in a randomized plete block design with four replications at the Agricultural Research Station, Fort Valley State University, Georgia, USA during 1994 and 1995. Seed yield ranged from to metric tons/ha. The protein content varied between and g/kg seed. Both BARC8 and BARC9 had significantly higher protein content than other genotypes. These two genotypes also showed significant year by genotype interactions for some fatty acids. V71370 had the highest oleic acid （油酸）concentration and a high ratio () of monounsaturated to polyunsaturated fatty acids. The concentration of linoleic and linolenic acids （亞油酸和亞麻酸）ranged from to and to g/kg oil, respectively. Seed yield was correlated with biomass, harvest index, and filled pods per m2. In this study, V71370 was found to be relatively superior in oil quality with fatty acid position desirable for human consumption. The significant variation for seed yield and biochemical characteristics observed among the few genotypes examined in this study indicates the potential for breeding high yielding soybean cultivars suitable for soyfoods. Therefore, there is a need for evaluation of soybean germplasm for agronomic traits that contribute to seed yield and biochemical characteristics including fatty acid profiles that enhance soyfood quality before initiating development of suitable cultivars for tofu. During 1996, nearly 121 million tons (t) of soybean were produced in the USA, accounting for more than 50% of the world’s soybean production [1]. In the USA, soybean meal is mainly used for livestock and poultry feed, whereas soybean oil is used for human consumption and industrial uses [2]. For several decades in Asia and in the recent past in the USA, soybeans have been increasingly consumed by humans either as a vegetable with or without pods or as dry mature seeds that have been processed into different types of soyfoods [3–5]. Currently, growing concerns about the effects of some animalbased food products on human health and physical fitness have created a demand for soybeanbased foods. Various soybean speciality products like soymilk, tofu, and natto(納豆, 水豆豉) are rapidly gaining popularity in human nutrition [3, 4, 6]. Tofu, a cottagecheese like soybean curd, has a high nutritional value and is rich in proteins, vitamins, and minerals, particularly calcium [7]. Tofu is made by adding a coagulant (such as CaSO4) to soymilk to form a curd which is then pressed and shaped into cakes [5]. Tofu consumption is increasing at an annual rate of 20% in the USA and among health conscious people around the world [3]. At present, in the USA all soybean cultivars are being used for making tofu and other soyfoods regardless of the chemical position of the seed. Exported American soybean cultivars for tofu production have been selected for yield and pest resistance rather than suitability for soyfoods [8]. T