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Twenty available samples belonging to 7 genera of peas and beans, some of which synthesize and accumulate starch, while others produce a large amount of fatty acids and proteins, were used for the analysis of soluble sugars and free amino acids, in order to distinguish the characteristics of the various peas and beans. The soluble sugars, including Glucose,Fructose,Sucrose,Raffmose,Stachyose,Verbascose were detected. Sucrose,Stachyose,Verbascose were verified to be the major components. The contents of the soluble sugars and the composition of the major-component sugars varied depending on the type of peas and beans. In Phaseolus vulgaris (Common bean) and Vigna angularis (Azuki bean), the composition of Stachyose was high, in Glycine max (Soy bean), Sucrose was high. In Pisum sativum (Pea) and Vicia fava (Broad bean), the composition of Verbascose was high. The compositions of the three types of sugars and the ratios to the overall contents seemed to be the characteristics of the peas and beans. Phaseolus sp. (Kidney bean, Lima bean), Vicia faba and Cicer arietinum etc. generally contained a high content of total free amino acids, with the highest of 1000 mg% for Kintoki mame. Compared to this, Vigna sp. (Azuki bean, Green gram, Rice bean, Cowpea) contained the lowest content, with about one third the value of the Green peas. Five types of amino acids found in high contents for each type of pea or bean include Asp, AspNfh, Glu, Pro, Arg. Glu was found in 7 samples examined. Vicia faba has high Arg, Phaseolus vulgaris and Phaseolus lunatus have high Glu, Glycine max has high Pro, showing that the content of amino acids differed in different peas and beans. For the total content of the 'taste-related' amino acids (Asp,Glu), Phaseolus vulgaris (Kintoki mame) showed the highest value, while Glycine max showed the lowest. As compared to the high contents of Glu and Cys of Phaseolus vulgaris, Glycine max showed a low content of Glu, but a high content of Pro. The amino acids composition of Phaseolus vulgaris and Glycine max differed largely from the other peas and beans. The total free amino acids contents and Pro of Glycine max and Cicer arietinum were high, and the sum of Pro and Arg of these two genera amounted to about 70% of the total free amino acids, exhibiting its characteristics from the other peas and beans. Regarding the health-functional content of GAB A, Turunoko and Tanbakuromame of Glycine max showed a high content. Similar to the classification depending on the external botanical structures and colors, the contents of the peas and beans, especially with the composition of the soluble sugars and amino acids, there are very distinct similarities and differences between difference species. Especially with Glycine max and Phaseolus vulgaris the difference was distinct. It has been confirmed that Sucrose and the amino acids related to umami could be used as ah 'indicator' to differentiate different species.

生食用ソラマメのファーベと陵西一寸ソラマメの成熟過程における成分分析ならびに数種のソラマメ種子の分析を行い比較検討した。ファーベと陵西一寸の可溶性糖含量はともに小粒が高く成熟するにつれて低下したが,小粒段階での糖質は主にスクロースでありほかには少量のグルコースとフルクトースが含まれている。成熟に伴い陵西一寸ではスタキオース,ベルパスコースが急増したが,スクロース含量は低下し,デンプン含量は増加した。ファーベでは成熟過程でもベルバスコースは検出されず,スクロース含量の低下も緩やかで,デンプン含量は陵西一寸と比べて明らかに低かった。遊離アミノ酸含量はファーベと陵西一寸はともに成熟に伴い減少するがファーベでは陵西一寸ほどの急減は見られず徐々に減少した。ファーベ,陵西一寸両方とも,どの成育段階でも最多のアミノ酸はアルギニンであり,その他の主なアミノ酸はアスパラギン酸,アスパラギン,グルタミン酸,アラニン,GABAであった。成熟により急減したアミノ酸は陵西一寸ではアルギニン,アスパラギン,アラニン,GABAであったが,ファーベではアルギニンとGABA以外は徐々に低下した。ファーベと陵西一寸のGABA含量は小粒程高く,ファーベでは(固形分中)1000mg%にも達した。ソラマメ種子の可溶性糖は主にベルパスコースとスクロースを含むが,大部分の種子はベルバスコース含量の方が高い。ソラマメ種子の最多遊離アミノ酸は未熟ソラマメと同様アルギニンが主である。いずれの種子もGABA含量は激減している。ファーベは糖質組成分ヤアミノ酸の分析データなどから陵西一寸とは異なる性状のソラマメであり,生食に適していることを確認した。, This study was performed to analyze the various components of seeds of immature fave and ryousai-issun (broad beans) at various stages of maturation, and analysis was also performed on several types of seeds for comparison purposes. The water-soluble sugar contents of fave and ryousai-issun were rather high, but decreased during maturation. The major components were sucrose. For ryousai-issun, with maturation, the contents of stachyose, verbascose increased rapidly, at the same time the content of sucrose decreased and the starch content increased. For fave, during the maturation process, verbascose was also not detected, the decrease of the sucrose content was rather gradual, and the starch content was less than that of the ryousai-issun. For both fave and ryousai-issun, free amino acids decreased with maturation, but unlike the rapid decrease for ryousai-issun, the decrease for fave was more gradual. For both fave and ryousai-issun, for all stages of maturation, the major content of amino acid was arginine while the other major amino acids included aspartic acid, asparagine, glutamic acid, alanine and GABA. For ryousai-issun, with maturation, the following amino acids decreased rapidly: arginine, asparagine, alanine and GABA. For fave, amino acids except arginine and GABA decreased gradually. For both fave and ryousai-issun, the content of GABA was higher with smaller beans, and for fave 1000mg% was detected (solid content). For ryousai-issun mature seeds, water-soluble sugar included verbascose and sucrose, but for most of the seeds, the content of verbascose was higher. For ryousai-issun seeds, just like the immature seeds, the main component of free amino acid was arginine. GABA content decreased rapidly. From the analytical data on the sugar and amino acids contents, fave proved to be different from ryousai-issun, and it was confirmed that raw fave was considered to be suitable for consumption.