毛豆種原鮮籽粒的異黃酮含量變異之研究

Studies on the Isoflavone Content Variations of Fresh Seeds in Vegetable Soybean Germplasm

周國隆(Kuo-Lung Chou) ； 劉啟東(Chii-Dong Liu) ； 李穎宏(Yiing-Hong Lee) ； 李瑞興(Ruey-Shing Lee)

《台灣農學會報》 14卷4期 (2013/08) Pp. 387-401

https://doi.org/10.6730/JAAT.201308_14(4).0006

摘要

本研究主要探討毛豆種原之鮮籽粒中各種異黃酮類型及含量的變異，作為日後毛豆育種及開發機能性食品之參考。試驗結果顯示毛豆鮮籽粒的異黃酮種類，在12 種異黃酮類型中以含有醣基之daidzin、genistin、glycitin、malonyldaidzin、malonylgenistin、malonylglycitin等6種為主，占異黃酮總量的92.8 ～ 99.3%。其中以茶豆品種的異黃酮總量最高，其次為黃豆及青豆品種，最低為黑豆品種。異黃酮總量變異在基因型、環境及其交感效應均呈顯著性差異，其變異成分主要受基因型及環境主效應的影響，各占總變異的66.7% 及23.2%。秋作栽培異黃酮總量則較春作栽培高68.2%，含量高的品種與含量低的品種相差7～9倍。在異黃酮總量路徑分析方面，顯示以malonylgenistin及malonyldaidzin兩種含量的正向貢獻量最大。

關鍵字

毛豆 ； 種原 ； 異黃酮 ； 基因型 ； 環境

並列摘要

This study investigated variations in the isoflavone content of fresh seeds in different types of vegetable soybean germplasms, to help develop new cultivars and functional products. The test results showed, in the fresh seeds of vegetable soybean, daidzin, genistin, glycitin, malonyldaidzin, malonylgenistin and malonylglycitin were the major types of isoflavone found, accounting for 92.8 to 99.3% of total isoflavone contents. The total isoflavone contents of brown soybean varieties were the highest, followed by the yellow and green soybeans varieties, and the black soybean varieties were the lowest. The variation in total isoflavone contents significantly differed according to the genotype, growth environment and their interactions. The main components of variance were the genotype and environment, accounting for 66.7% and 23.2% of the total variation, respectively. Total isoflavone contents in fresh seeds harvest from fall crops were 68.2% higher than that of the spring crop. Among the eighty genotypes examined, the total isoflavone contents of varieties with high and low levels differed by 7-9 times. Path analysis showed the maximum positive contribution for total isoflavone contents were malonylgenistin and malonyldaidzin.

並列關鍵字

Vegetable soybean ； Germplasm ； Isoflavone ； Genotype ； Environment