选取5个大豆品种，通过测定大豆化学组成及其制成腐竹的品质指标，采用相关性分析的方法，全面探究了不同品种大豆化学组成对腐竹成膜速度、机械性能等方面的影响。结果表明：大豆蛋白质含量与腐竹中蛋白质含量、色度 a*呈显著正相关（分别为 r ＝0.867、r ＝0.926），与腐竹硬度达到极显著正相关（r ＝0.971）；大豆中脂肪含量与腐竹脂肪含量呈显著正相关（r ＝0.908）与腐竹黄度 b*达到显著负相关（r ＝-0.956）；大豆中蛋白脂肪比与腐竹黄度 b*达到极显著正相关（r ＝0.986），与腐竹的硬度以及腐竹蛋白质、脂肪含量均达到显著相关（r 分别为0.916、0.887、-0.730）。另外，大豆蛋白质含量对腐竹的成膜速度的影响大于脂类物质对成膜速度的影响。天隆2号腐竹品质最佳，且蛋白脂肪比为1.35左右的大豆更适合制作腐竹。%Five different kinds of soybean were selected,and the chemical composition and quality indicators of yuba were determined.The relations between the chemical composition and filming speed or mechanical properties were investigated thoroughly by meaning of correlation analysis.The results indicated that the content of soybean pro-tein was positively correlated with the content of Yuba protein or chroma a* (r =0.867 and r =0.926),and it showed significant positively correlatation between the content of soybean protein and hardness of yuba(r =0.971). Besides,the content soybean fat was positively correlated with the fat content of products(r =0.908),and negatively correlated with b* (r = -0.956).The ratio of protein /fat in soybean showed significant correlations with b*(r =0.986),hardness,protein content or fat content of yuba with r =0.916,0.887 and -0.730 respectively.In ad-dition,the content of soybean protein played a dominate role in film -forming speed instead of fat.Tianlong 2 was the best material of five selected soybean samples to make yuba and the soybean with the ratio of protein /fat of 1.35 was better in forming yuba.
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