为研究同一地域不同品种速冻菜用大豆籽粒的品质，本文选取13种菜用大豆为试验材料，测定硬度、色泽、叶绿素、Vc、可溶性蛋白、可溶性糖等影响速冻菜用大豆籽粒品质的10项主要理化指标，并对各指标进行主成分分析（PCA）。结果表明，提取的4个主成分累计贡献率达89.33%，其中第1、2主成分对速冻菜用大豆籽粒品质的贡献率相近，分别为28.13%、26.55%，可溶性蛋白、色泽、叶绿素、硬度等为影响速冻菜用大豆籽粒品质的主要因子。筛选出的新大粒1号在可溶性蛋白、色泽、叶绿素、硬度等理化指标综合表现出较优品质，其次为通豆6号、徐豆17号和通豆5号，主成分综合评价模型与感官评价结果具有高度一致性。这为速冻菜用大豆品种的筛选与品质评价提供了一定理论依据。

In order to study the quality of varieties of frozen vegetable soybean grown at the same production sites, 10 kinds of physiochemical indexes related to the quality of 13 kinds of frozen vegetable soybean were measured, including hardness, colour, chlorophyll, vitamin C, soluble protein, soluble sugar and so on. The main indexes were evaluated by principle component analysis (PCA). The results showed that four principal components could reflect most details on frozen vegetable soybean with a cumulative contribution rate of 89.33%. The first and second principal component showed simila the contribution rate for the frozen vegetable soybean, being of 28.13% and 26.55%, respectively. Soluble protein, colour, chlorophyll and hardness were main factors affecting the quality of frozen vegetable soybean. Xindali No.1, Tongdou No.6, Xudou No.17 and Tongdou No.5 were selected as the appropriate cultivars for vegetable soybean freeze-processing. The PCA comprehensive evaluation model showed a high positive correlation with the results of sensory evaluation, which could provide a certain theoretical basis to formulate the breeds and quality index of frozen vegetable soybean.

江苏省农业科技自主创新资金项目[CX(12)5027]