1913년부터 2013년까지 한국에서 육성된 콩 품종의 Isoflavone 함량의 변이와 다변량 분석에 의한 품종군 분류
Variation of Isoflavone Contents and Classification Using Multivariate Analysis in Korean Soybean Varieties Released from 1913 to 2013
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초록
This study was carried out to investigate the variation of 12 isoflavone components among 172 Korean soybeanvarieties released from 1913 to 2013. Cluster analysis was performed to classify the varieties based on the variation of isoflavonecontents. Total isoflavone contents ranged from 206.3 μg/g to 2666.2 μg/g with an average of 837.2 μg/g. By each component,malonylgenistin content ranged from 99.2 μg/g to 1149.1 μg/g with the highest average of 390.0 μg/g, and glycitein contentranged from 0.1 μg/g to 2.4 μg/g with the lowest average of 0.8 μg/g. Among composition groups, the aglycone group contentsranged from 2.2 μg/g to 33.1 μg/g with the lowest average of 10.0 μg/g, and glucoside group contents ranged from 36.9 μg/gto 801.8 μg/g with an average of 202.4 μg/g. The malonylglucoside group contents ranged from 143.6 μg/g to 1796.4 μg/g withthe highest average of 599.1 μg/g and acetylglucoside group contents ranged from 3.7 μg/g to 103.9 μg/g with an average of27.5 μg/g. Varieties with high total isoflavone content were Aga8(2666.2 μg/g), Aga4(2569.3 μg/g), and Aga9(2345.0 μg/g) inbean sprouts group. The low total isoflavone content were observed from Deawang(328.8 μg/g) in soy sauce and paste group,Hanol(599.3 μg/g) in vegetable and early maturity group and Gemjeong1(664.1 μg/g) in cooking with rice group. The first threeprincipal component axises accounted for 89.14% of the total variation observed. Dendrogram constructed using average linkagecluster method revealed that 172 Korean soybean varieties were divided into seven groups with the average distance of 0.8between groups. The group Ⅰ includes 57.6% of the total varieties, which was the largest group among seven groups, followedby the group Ⅱ that includes 35.5% of the total varieties. However, the other groups were small groups containing less thanfive varieties. In comparison among the total isoflavone contents according to groups, the highest isoflavone content was observedin group Ⅵ with an average of 2526.9 μg/g, followed by group Ⅳ(1546.6 μg/g) and group Ⅴ(1503.5 μg/g). The others werefound to contain low isoflavone content.
Abstract
This study was carried out to investigate the variation of 12 isoflavone components among 172 Korean soybeanvarieties released from 1913 to 2013. Cluster analysis was performed to classify the varieties based on the variation of isoflavonecontents. Total isoflavone contents ranged from 206.3 μg/g to 2666.2 μg/g with an average of 837.2 μg/g. By each component,malonylgenistin content ranged from 99.2 μg/g to 1149.1 μg/g with the highest average of 390.0 μg/g, and glycitein contentranged from 0.1 μg/g to 2.4 μg/g with the lowest average of 0.8 μg/g. Among composition groups, the aglycone group contentsranged from 2.2 μg/g to 33.1 μg/g with the lowest average of 10.0 μg/g, and glucoside group contents ranged from 36.9 μg/gto 801.8 μg/g with an average of 202.4 μg/g. The malonylglucoside group contents ranged from 143.6 μg/g to 1796.4 μg/g withthe highest average of 599.1 μg/g and acetylglucoside group contents ranged from 3.7 μg/g to 103.9 μg/g with an average of27.5 μg/g. Varieties with high total isoflavone content were Aga8(2666.2 μg/g), Aga4(2569.3 μg/g), and Aga9(2345.0 μg/g) inbean sprouts group. The low total isoflavone content were observed from Deawang(328.8 μg/g) in soy sauce and paste group,Hanol(599.3 μg/g) in vegetable and early maturity group and Gemjeong1(664.1 μg/g) in cooking with rice group. The first threeprincipal component axises accounted for 89.14% of the total variation observed. Dendrogram constructed using average linkagecluster method revealed that 172 Korean soybean varieties were divided into seven groups with the average distance of 0.8between groups. The group Ⅰ includes 57.6% of the total varieties, which was the largest group among seven groups, followedby the group Ⅱ that includes 35.5% of the total varieties. However, the other groups were small groups containing less thanfive varieties. In comparison among the total isoflavone contents according to groups, the highest isoflavone content was observedin group Ⅵ with an average of 2526.9 μg/g, followed by group Ⅳ(1546.6 μg/g) and group Ⅴ(1503.5 μg/g). The others werefound to contain low isoflavone content.
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