大豆既是人类植物蛋白的主要来源,又是重要的油料作物。但大豆油中含有几种不饱和酸,致使豆油具有不稳定性,特别是亚麻酸,还能导致豆油在精制过程中产生异味。改善豆油品质,日益受到人们的重视,研究大豆脂肪的化学组成及其相关性,能为大豆优质育种提供理论依据。 Soybean is both a major source of human plant protein and an important oilseed crop. But the soybean oil contains several unsaturated acids, resulting in instability of soybean oil, especially linolenic acid, but also can lead to smell of soybean oil in the refining process. Improve the quality of soybean oil, more and more people’s attention, the chemical composition of soybean fat and its relevance, can provide a theoretical basis for high-quality soybean breeding.