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以生育期相近的２５个品系为材料，在８个地点同时进行试验，对大豆的主要品质性状的稳定性进行了研究。结果表明，主要品质性状的稳定性存在明显差异，蛋白质＋脂肪总量最稳定，其次是蛋白质含量及脂肪含量，这３个性状均较各脂肪酸稳定，亚麻酸的稳定性最差，这也表明其最易受环境的影响。不同品种同一性状的稳定性也存在明显差异。蛋白质含量、脂肪含量及蛋白质＋脂肪含量与其本身的稳定性无关，亚麻酸含量低的品系稳定性较好。稳定性回归系数法分析表明，亚麻酸、油酸及亚油酸之间的回归系数都呈极显著正相关，同时蛋白质和蛋白质＋脂肪总量的回归系数也呈极显著正相关。各品质性状的变异系数和稳定性回归系数都呈显著正相关，表明二种方法都同样有效。品种间每一品质性状稳定性的明显差异表明，对品种进行品质性状的稳定性分析是必不可少的
Twenty-five lines with similar growth stages were used as materials to test the stability of the main quality characters of soybean at eight locations simultaneously. The results showed that there were significant differences in the stability of the main quality traits. The total amount of protein and fat was the most stable, followed by the protein content and fat content. All three traits were more stable than the fatty acids and the lowest was the linolenic acid stability It is the most vulnerable to the environment. There are also significant differences in the stability of different traits of the same trait. Protein content, fat content and protein + fat content have nothing to do with its own stability, the stability of the strains with low linolenic acid content is better. The regression analysis of stability coefficient showed that the regression coefficients of linolenic acid, oleic acid and linoleic acid had a significant positive correlation, while the regression coefficients of protein and protein + fat also had a very significant positive correlation. There was a significant positive correlation between the coefficient of variation and the coefficient of regression for each quality trait, indicating that both methods are equally effective. Significant differences in the stability of each quality trait between varieties indicate that stability analysis of quality traits is essential