菜用大豆研究进展

doi:10.11924/j.issn.1000-6850.casb2025-0165

中国农学通报 ›› 2026, Vol. 42 ›› Issue (3): 80-90.doi: 10.11924/j.issn.1000-6850.casb2025-0165

菜用大豆研究进展

张闻婷(), 孙铭阳, 任海龙, 袁清华, 索海翠()

广东省农业科学院作物研究所，广州 510640

收稿日期:2025-03-05 修回日期:2025-06-15 出版日期:2026-02-15 发布日期:2026-02-09
通讯作者:
索海翠，女，1982年出生，吉林松原人，副研究员，博士，研究方向：大豆遗传育种。通信地址：510640 广东广州天河区金颖西二街18号广东省农业科学院作物研究所，E-mail：suohaicui@163.com。
作者简介:
张闻婷，女，1988年出生，浙江台州人，副研究员，博士，研究方向：大豆产量与品质的遗传学改良。通信地址：510640 广东广州天河区金颖西二街18号广东省农业科学院作物研究所，E-mail：zhangwenting@gdaas.cn。
基金资助:
国家自然科学青年基金“比较转录组分析揭示内生菌多样性对金线莲多糖积累的影响机制”(32200301); 广东省农科院人才培养“优秀博士项目”(R2021YJ-YB2008); 广东省农科院人才培养“青年研究员项目”(2023PY-QY005); 广东省农业科学院作物研究所所长基金“鲜食大豆开花结荚期低温响应机制及耐低温品种的选育”(202501); 广东省科技计划项目“广东省农作物遗传改良重点实验室运行项目”(2023B1212060038)

Research Progress on Vegetable Soybean

ZHANG Wenting(), SUN Mingyang, REN Hailong, YUAN Qinghua, SUO Haicui()

Crop Research Institute, Guangdong Academy of Agriculture Sciences, Guangzhou 510640

Received:2025-03-05 Revised:2025-06-15 Published:2026-02-15 Online:2026-02-09

摘要/Abstract

摘要：

为系统梳理菜用大豆的研究现状与发展趋势，本研究以“菜用大豆”、“毛豆/edamame”、“vegetable soybean”为关键词，在中国知网、Web of Science等中外数据库中检索并筛选100多篇相关文献。从品种资源与育种、组学研究、栽培技术、营养功能、贮藏加工五大核心领域，全面归纳了菜用大豆的研究进展：在品种育种方面，已建立基于生育期的品种分类体系，开发了SNP、SSR等分子标记并初步应用于分子辅助育种，基因编辑技术实现了特定功能基因的定向修饰；在组学研究领域，首个菜用大豆参考基因组完成组装，GWAS、转录组及代谢组分析已挖掘出一批与产量、品质、抗逆相关的关键基因与代谢物；在栽培技术上，形成了品种适配、环境调控、密度优化及水肥协同的综合管理方案，但机械化采收仍为产业瓶颈；在营养功能方面，明确了其高蛋白、富叶酸等食品级价值，及γ-氨基丁酸、D-松醇等医用级活性成分的潜在功效；在贮藏加工领域，低温冷藏、速冻保鲜等技术已实现产业化应用，高附加值产品开发仍待突破。研究同时识别出当前领域存在的关键挑战：优异特色种质匮乏、组学数据育种转化效率低、深加工产品附加值不足、保鲜技术成本效益失衡等。最后提出，未来需强化基础研究与产业需求的深度融合，依托现代生物技术与信息技术，推动菜用大豆产业向智能化、绿色化、高值化升级，为保障粮食安全、助力农业可持续发展及提升人类健康水平提供理论支撑与技术路径。

关键词: 菜用大豆, 种质资源, 组学研究, 高效栽培, 储藏, 深加工

Abstract:

To systematically review the research status and development trends of vegetable soybean, this study retrieved and screened over 100 relevant articles using keywords such as ‘caiyong dadou’, ‘maodou/edamame’, and ‘vegetable soybean’ from Chinese and international databases, including CNKI and Web of Science. The research progress of vegetable soybean has been comprehensively summarized across five core areas: germplasm resources and breeding, omics research, cultivation techniques, nutritional functions, and storage and processing. In terms of variety breeding, a classification system based on growth periods has been established, molecular markers such as SNP and SSR have been developed and preliminarily applied in molecular-assisted breeding, and gene editing technology has enabled targeted modification of specific functional genes. In the field of omics research, the first reference genome of vegetable soybean has been assembled, and GWAS, transcriptomic, and metabolomic analyses have identified a number of key genes and metabolites related to yield, quality, and stress resistance. In cultivation techniques, integrated management strategies involving variety adaptation, environmental regulation, density optimization, and coordinated water-fertilizer management have been formed, while mechanized harvesting remains an industrial bottleneck. Regarding nutritional functions, its food-grade value, such as high protein and folate content, as well as the potential efficacy of medical-grade bioactive components like γ-aminobutyric acid and D-pinitol, have been clarified. In the field of storage and processing, technologies such as low-temperature refrigeration and quick-freezing preservation have achieved industrial application, though the development of high value-added products still requires breakthroughs. The study also identified key challenges in the current field, including the scarcity of excellent and distinctive germplasm, low efficiency in the breeding transformation of omics data, insufficient added value of deep-processed products, and cost-benefit imbalances in preservation technologies. Finally, it is proposed that future efforts should strengthen the deep integration of basic research and industrial demands, leveraging modern biotechnology and information technology to promote the intelligent, green, and high-value upgrading of the vegetable soybean industry, thereby providing theoretical support and technological pathways for ensuring food security, supporting sustainable agricultural development, and enhancing human health.

Key words: vegetable soybean, germplasm resources, omics studies, efficient cultivation, storage, deep processing

张闻婷, 孙铭阳, 任海龙, 袁清华, 索海翠. 菜用大豆研究进展[J]. 中国农学通报, 2026, 42(3): 80-90.

ZHANG Wenting, SUN Mingyang, REN Hailong, YUAN Qinghua, SUO Haicui. Research Progress on Vegetable Soybean[J]. Chinese Agricultural Science Bulletin, 2026, 42(3): 80-90.

图/表 2

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地域	系列名	育成单位	品种名	审定编号	品种来源	两年平均鲜荚/(t/hm²)	生育期/d
浙江	浙农	浙江省农业科学院蔬菜研究所	浙农20号	浙审豆2023002	浙农8号/浙农6号	12.6	79.4
	浙鲜	浙江省农业科学院作物与核技术利用研究所	浙鲜18	浙审豆2019002	品系39002/极早1号	9.9	77.7
	浙鲜	浙江省农业科学院作物与核技术利用研究所	浙鲜18	国审豆20220050	品系39002/极早1号	12.7	84.0
	衢鲜	衢州市农业科学研究院、南京农业大学	衢鲜11号	浙审豆2022003	南农10-1/南农99-10	11.6	78.2
江苏	苏成	江苏省农业科学院经济作物研究所	苏成6号	苏审豆20230002	台湾75/日本青	10.8	85.5
	苏早	江苏省农业科学院经济作物研究所	苏早1号	苏审豆200301	不详	11.1	94.0
	苏奎	江苏省农业科学院蔬菜研究所	苏奎2号	苏审豆201601	0118-1-1-2/辽鲜1号	11.3	101.0
	苏鲜豆	南京农业大学	苏鲜豆23	苏审豆20180011	南农X54001/南农X6530	11.9	89.9
	淮鲜豆	江苏徐淮地区淮阴农业科学研究所	淮鲜豆12	苏审豆20230005	南农95C-13/Century	11.9	85.7
	南农	南京农业大学	南农413	苏审豆20190011	新六青/南农95C－13	12.1	84.2
	南农	南京农业大学	南农413	国审豆20200043	新六青/南农95C－13	11.6	87.0
	通豆	江苏沿江地区农业科学研究所	通豆2006	国审豆2009025	南农86-4/南农大黄豆	12.2	100.0
上海	交大	上海交通大学	交大31	沪审豆2021001	晋豆39/台湾88	14.7	84.9
上海	青酥	上海市农业科学院联合地方种业公司	青酥八号	沪审豆2018002	青酥二号/黄牛踏扁	26.0	105.0
江西	赣鲜	江西省农业科学院作物研究所	赣鲜2号	国审豆20210068	南农大黄豆/南农95C-5//南农07C-1	11.9	84.0
湖北	中鲜	中国农业科学院油料作物研究所	中鲜豆2号	鄂审豆20200011	苏早3号/H105	13.4	85.7
湖北	冈鲜	黄冈市农业科学院	冈鲜豆1号	鄂审豆20210002	浙农6号/沈鲜3号	13.1	82.0
山西	晋科	山西省农业科学院作物科学研究所	晋科2号	晋审豆20170008	晋遗38/忻毛豆1号	17.3	108.0
		山西省农业科学院作物科学研究所	晋科2号	国审豆20220048	晋遗38/忻毛豆1号	13.6	93.0
		山西农业大学农学院	晋科23号	晋审豆20230008	诱处4号/晋豆(鲜食)39号	20.9	101.0
福建	闽豆	福建省农业科学院作物研究所	闽豆10号	闽审豆20210001	抚鲜5号/K丰72-2	11.4	80.3
辽宁	辽鲜	辽宁省农业科学院作物研究所	辽鲜豆2号	辽审豆2014016	99011-6/辽鲜1号	13.7	99.0
	铁鲜	铁岭市农业科学院	铁鲜3号	辽审豆2017022	辽鲜1号/铁00003-3	13.1	-
	抚鲜	抚顺市农业科学研究院	抚鲜3号	国审豆2007021	台75变异株系选育	12.0	88.0
	奎鲜	铁岭市维奎大豆科学研究所	奎鲜12号	鄂审豆20230002	奎鲜4号/HY-48	14.8	85.3
河北	廊鲜	廊坊市农林科学院	廊鲜豆2号	冀审豆20239008	铁豆49/L1255	11.3	85.0
四川	成鲜	四川省农业科学院作物研究所	成鲜8号	川审豆20213002	铁系087/四粒黄	15.5	85.2
重庆	渝鲜	重庆市农业科学院	渝鲜豆4号	渝审豆20230002	大粒黄	12.85	78.9
重庆	万鲜	重庆三峡农业科学院、浙江省农业科学院作物与核技术利用研究所	万鲜2号	渝审豆20220006	浙鲜豆5号/毛豆3号	11.8	80.0
湖南	湘鲜	湖南省作物研究所	湘鲜春豆1号	湘审豆20210004	AG381/黑五叶	11.6	93.0
湖南	湘鲜	湖南省作物研究所	湘鲜秋豆1号	湘审豆20220005	AG381/黑五叶	10.6	76.0

地域	系列名	育成单位	品种名	审定编号	品种来源	两年平均鲜荚/(t/hm²)	生育期/d
浙江	浙农	浙江省农业科学院蔬菜研究所	浙农20号	浙审豆2023002	浙农8号/浙农6号	12.6	79.4
	浙鲜	浙江省农业科学院作物与核技术利用研究所	浙鲜18	浙审豆2019002	品系39002/极早1号	9.9	77.7
	浙鲜	浙江省农业科学院作物与核技术利用研究所	浙鲜18	国审豆20220050	品系39002/极早1号	12.7	84.0
	衢鲜	衢州市农业科学研究院、南京农业大学	衢鲜11号	浙审豆2022003	南农10-1/南农99-10	11.6	78.2
江苏	苏成	江苏省农业科学院经济作物研究所	苏成6号	苏审豆20230002	台湾75/日本青	10.8	85.5
	苏早	江苏省农业科学院经济作物研究所	苏早1号	苏审豆200301	不详	11.1	94.0
	苏奎	江苏省农业科学院蔬菜研究所	苏奎2号	苏审豆201601	0118-1-1-2/辽鲜1号	11.3	101.0
	苏鲜豆	南京农业大学	苏鲜豆23	苏审豆20180011	南农X54001/南农X6530	11.9	89.9
	淮鲜豆	江苏徐淮地区淮阴农业科学研究所	淮鲜豆12	苏审豆20230005	南农95C-13/Century	11.9	85.7
	南农	南京农业大学	南农413	苏审豆20190011	新六青/南农95C－13	12.1	84.2
	南农	南京农业大学	南农413	国审豆20200043	新六青/南农95C－13	11.6	87.0
	通豆	江苏沿江地区农业科学研究所	通豆2006	国审豆2009025	南农86-4/南农大黄豆	12.2	100.0
上海	交大	上海交通大学	交大31	沪审豆2021001	晋豆39/台湾88	14.7	84.9
上海	青酥	上海市农业科学院联合地方种业公司	青酥八号	沪审豆2018002	青酥二号/黄牛踏扁	26.0	105.0
江西	赣鲜	江西省农业科学院作物研究所	赣鲜2号	国审豆20210068	南农大黄豆/南农95C-5//南农07C-1	11.9	84.0
湖北	中鲜	中国农业科学院油料作物研究所	中鲜豆2号	鄂审豆20200011	苏早3号/H105	13.4	85.7
湖北	冈鲜	黄冈市农业科学院	冈鲜豆1号	鄂审豆20210002	浙农6号/沈鲜3号	13.1	82.0
山西	晋科	山西省农业科学院作物科学研究所	晋科2号	晋审豆20170008	晋遗38/忻毛豆1号	17.3	108.0
		山西省农业科学院作物科学研究所	晋科2号	国审豆20220048	晋遗38/忻毛豆1号	13.6	93.0
		山西农业大学农学院	晋科23号	晋审豆20230008	诱处4号/晋豆(鲜食)39号	20.9	101.0
福建	闽豆	福建省农业科学院作物研究所	闽豆10号	闽审豆20210001	抚鲜5号/K丰72-2	11.4	80.3
辽宁	辽鲜	辽宁省农业科学院作物研究所	辽鲜豆2号	辽审豆2014016	99011-6/辽鲜1号	13.7	99.0
	铁鲜	铁岭市农业科学院	铁鲜3号	辽审豆2017022	辽鲜1号/铁00003-3	13.1	-
	抚鲜	抚顺市农业科学研究院	抚鲜3号	国审豆2007021	台75变异株系选育	12.0	88.0
	奎鲜	铁岭市维奎大豆科学研究所	奎鲜12号	鄂审豆20230002	奎鲜4号/HY-48	14.8	85.3
河北	廊鲜	廊坊市农林科学院	廊鲜豆2号	冀审豆20239008	铁豆49/L1255	11.3	85.0
四川	成鲜	四川省农业科学院作物研究所	成鲜8号	川审豆20213002	铁系087/四粒黄	15.5	85.2
重庆	渝鲜	重庆市农业科学院	渝鲜豆4号	渝审豆20230002	大粒黄	12.85	78.9
重庆	万鲜	重庆三峡农业科学院、浙江省农业科学院作物与核技术利用研究所	万鲜2号	渝审豆20220006	浙鲜豆5号/毛豆3号	11.8	80.0
湖南	湘鲜	湖南省作物研究所	湘鲜春豆1号	湘审豆20210004	AG381/黑五叶	11.6	93.0
湖南	湘鲜	湖南省作物研究所	湘鲜秋豆1号	湘审豆20220005	AG381/黑五叶	10.6	76.0

参考基因组	群体大小	种植地	种植时间（年）	关注表型	参考文献
Wm82.a2.v1	52 份地方种和212份改良栽培种	南宁	2019 2020	总可溶性糖	[37]
Wm82.a2.v1	278份大豆种质资源	哈尔滨、公主岭、沈阳	2019	可溶性糖	[38]
Wm82.a1	343份	阿肯色州费耶特维尔农业研究与推广中心(FAY)和阿肯色州斯图加特水稻研究与推广中心(STU)	2014 2015	种子重量、种子体积、种子长度、种子宽度、种子高度	[39]
Wm82.a1.v1.1	196 份地方种和 28份栽培种	江浦	2015 2016	R6阶段的百荚鲜重(PFW)、百粒鲜重(SFW)、出仁率(KP) 和鲜籽水分含量(MCFS)	[40]
Wm82.a2.v1	大豆核心种质集中的133份地方种	江浦	2015 2016	R6阶段百荚鲜重(PFW)、百粒鲜重(SFW)、百粒干重(SDW)和鲜籽水分含量(MCFS)	[41]
Williams 82	28 份现代栽培种和188份地方种	南京	2011 to 2014	种子硬度	[42]
Wm82. a2. v1	44份地方种和 144份改良栽培种	崖州湾	2021 2022	R6阶段株高、荚长、荚数、荚厚、荚宽和鲜荚重	[43]
Williams 82	212份栽培种及 52份地方种	南京	2020 2021	有机酸（酒石酸、苹果酸、柠檬酸）	[44]
Williams 82	264份菜用大豆种质资源	南京	2019 2020	种子萌发率	[45]

参考基因组	群体大小	种植地	种植时间（年）	关注表型	参考文献
Wm82.a2.v1	52 份地方种和212份改良栽培种	南宁	2019 2020	总可溶性糖	[37]
Wm82.a2.v1	278份大豆种质资源	哈尔滨、公主岭、沈阳	2019	可溶性糖	[38]
Wm82.a1	343份	阿肯色州费耶特维尔农业研究与推广中心(FAY)和阿肯色州斯图加特水稻研究与推广中心(STU)	2014 2015	种子重量、种子体积、种子长度、种子宽度、种子高度	[39]
Wm82.a1.v1.1	196 份地方种和 28份栽培种	江浦	2015 2016	R6阶段的百荚鲜重(PFW)、百粒鲜重(SFW)、出仁率(KP) 和鲜籽水分含量(MCFS)	[40]
Wm82.a2.v1	大豆核心种质集中的133份地方种	江浦	2015 2016	R6阶段百荚鲜重(PFW)、百粒鲜重(SFW)、百粒干重(SDW)和鲜籽水分含量(MCFS)	[41]
Williams 82	28 份现代栽培种和188份地方种	南京	2011 to 2014	种子硬度	[42]
Wm82. a2. v1	44份地方种和 144份改良栽培种	崖州湾	2021 2022	R6阶段株高、荚长、荚数、荚厚、荚宽和鲜荚重	[43]
Williams 82	212份栽培种及 52份地方种	南京	2020 2021	有机酸（酒石酸、苹果酸、柠檬酸）	[44]
Williams 82	264份菜用大豆种质资源	南京	2019 2020	种子萌发率	[45]

菜用大豆研究进展

Research Progress on Vegetable Soybean

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