关键词: 食用豆类植物, 粗蛋白, 粗脂肪, 蛋脂含量, 聚类分析

Abstract: Edible legumes provide humans with abundant plant-based proteins and fats. In this study，10 kinds of common edible legumes were used as the research objects，the crude protein and crude fat of the seeds of 10 kinds of edible legumes were accurately determined through field experiments and indoor experiments，and statistical analysis was carried out. The results showed that among the 10 kinds of legumes，cowpea seeds had the highest crude protein content averaging 42. 80% and concave seeds had the lowest crude protein content averaging 33. 47%. Quinoa seeds had the highest crude fat content averaging 16. 42% and mung bean seeds had the lowest crude fat content averaging 2. 84%. Quinoa seeds had the highest protein-fat content（total protein and fat）averaging 54. 12% and adzuki bean seeds had the lowest protein-fat content averaging 42. 17%. The cluster analysis of the protein，fat，and total protein-fat of the 50 edible bean materials divided the 50 materials into 3 groups. Group I had the largest number，mainly cowpea and adzuki beans，etc. Group II was mainly dominated by concave beans and rice beans，etc. There was only one type of concave beans in Group III. This study provides data support for understanding the nutritional quality levels of different edible legumes.

Key words: edible legumes, crude protein, crude fat, protein-fat content, cluster analysis