江汉大学学报（自然科学版）

食用豆类植物为人类提供了丰富的植物性蛋白和脂肪。以10种常见的食用豆类植物为研究对象，通过田间和室内试验，对10种食用豆类植物种子粗蛋白质和粗脂肪进行精确测定，并作统计学分析。结果显示：10种豆类植物中，豇豆种子粗蛋白质含量最高，平均为42.80%，刀豆种子粗蛋白质含量最低，平均为33.47%；藜豆种子粗脂肪含量最高，平均为16.42%，绿豆种子粗脂肪含量最低，平均为2.84%；藜豆种子的蛋脂含量（蛋白质和脂肪总量）最高，平均为54.12%，红小豆种子的蛋脂含量最低，平均为42.17%。对50份食用豆类植物品系材料的蛋白、脂肪以及蛋脂总量进行聚类，结果显示50份材料可分为3个品系类群，品系群Ⅰ数量最多，主要为豇豆和小豆等，品系群Ⅱ主要以刀豆和饭豆等为主，品系群Ⅲ仅一个刀豆品系。该研究结果为了解不同食用豆类植物营养品质水平提供了数据支撑。

Edible legumes provide humans with abundant plant-based proteins and fats. In this study,10 kinds of common edible legumes were used as the research objects,the crude protein and crude fat of the seeds of 10 kinds of edible legumes were accurately determined through field experiments and indoor experiments,and statistical analysis was carried out.The results showed that among the 10 kinds of legumes,cowpea seeds had the highest crude protein content averaging 42. 80% and concave seeds had the lowest crude protein content averaging 33. 47%. Quinoa seeds had the highest crude fat content averaging 16. 42% and mung bean seeds had the lowest crude fat content averaging 2. 84%. Quinoa seeds had the highest protein-fat content(total protein and fat)averaging 54. 12% and adzuki bean seeds had the lowest protein-fat content averaging 42. 17%. The cluster analysis of the protein,fat,and total protein-fat of the 50 edible bean materials divided the 50 materials into 3 groups. Group Ⅰ had the largest number,mainly cowpea and adzuki beans,etc. Group Ⅱ was mainly dominated by concave beans and rice beans,etc. There was only one type of concave beans in Group Ⅲ. This study provides data support for understanding the nutritional quality levels of different edible legumes.