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为分析簇毛麦6VS导入小麦背景后对品质的影响，利用普通小麦簇毛麦T6VS·6AL易位系和地方品种辉县红构建的一套小麦F8重组近交家系（RIL）群体，通过分子标记结合白粉病抗性鉴定，筛选出66个包含和94个不包含T6VS·6AL的纯合家系，并分别组成两个亚群体，于2005-2006年分别在江苏南京和河南郑州通过随机区组设计（各3个重复）进行14个品质性状差异比较。结果表明，3对高分子量麦谷蛋白基因在群体及其两个亚群体中均符合1∶1分离。方差分析发现，T6VS·6AL亚群体面粉平均吸水率、面团稳定时间、最大抗延阻力和50 mm处抗延阻力均显著高于非T6VS·6AL亚群体，揭示该易位系对这些性状表现正向效应；T6VS·6AL亚群体籽粒平均容重、面粉峰值黏度和面团弱化度显著低于非T6VS·6AL亚群体，揭示该易位系对这些性状具有负向效应，而T6VS·6AL亚群体面粉平均蛋白质含量、干面筋、湿面筋、出粉率、形成时间、拉伸面积和延伸度与非T6VS·6AL亚群体无显著差异，揭示该易位系对这些性状影响较小。

英文摘要:

Triticum aestivum L. Haynaldia villosa L. Schur translocation T6VS·6AL line 92R137 contained new resistance genes Pm21 and Yr26, developed by Cytogenetics Institute, Nanjing Agricultural University, China, is a new genetic resource for breeding wheat cultivars with effective resistance for both powdery mildew and yellow rust. To date, seven commercial wheat cultivars derived from this translocation have been released and widely planted, and a number of advanced lines are being tested in different regions of China. Understanding the genetic effect of this translocation might be very helpful for wheat breeding. In this study, wheat landrace Huixianhong from Henan province, China, which had played important roles in Chinese wheat breeding, was selected to cross with T6VS·6AL translocation line 92R137 and a F8 RIL population was subsequently established from its progenies by single seed descendant (SSD). Two sub populations of these RILs, 66 lines with and 94 lines without T6VS.6AL identified by both powdery mildew test and molecular tagging, were used to compare the differences of 14 quality traits with randomized block design (3 replications) and planted in two locations, Nanjing, Jiangsu province and Zhengzhou, Henan province, China in 2005-2006 growing season. The results showed that the 3 pairs of HMW glutenin genes segregated with the expected ratio 1∶1 in the population and the two subpopulations. Variance analysis revealed that the mean value of water absorption, maximum resistance to extension, resistance to extension at 50 mm and dough stability time of T6VS·6AL group were significantly higher than that of the non T6VS·6AL group, indicating positive effect of the new translocation on these traits. However, the means of test weight, peak viscosity and softening degree of the dough of T6VS·6AL group were significantly lower than that of the non T6VS·6AL group, indicating negative effect of the new translocation on these traits. No significant differences were found on protein content, dry gluten content, wet gluten content, flour yield, dough development time, extension area and extensibility between T6VS·6AL and non T6VS·6AL group, indicating no genetic effect of the translocation on these traits.

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