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作者	单位
桑伟1,2,穆培源1,2,徐红军1,庄丽3,王亮1,邹波1	1. 新疆农垦科学院作物所，新疆石河子 832000； 2. 农业部食品质量监督检验测试中心，新疆石河子 832000； 3. 石河子大学生命科学院，新疆石河子 832002

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中文摘要:

为给新疆冬、春小麦品种籽粒性状与磨粉品质改良提供参考依据，以30个新疆冬小麦品种和36个新疆春小麦品种为试验材料，研究了新疆小麦品种籽粒性状、磨粉品质特性及其两者的关系。结果表明，新疆冬、春小麦品种籽粒性状基本相近，各有优劣，主要差异表现在硬度大小不同，冬小麦品种的硬度（47.1）小于春小麦品种（61.8）；冬小麦品种的出粉率和黄度分别高于和低于春小麦品种，说明冬小麦品种的磨粉品质优于春小麦品种。新疆本地育成冬小麦品种的籽粒硬度（51.8）小于春小麦品种（62.9），出粉率高于春小麦品种，灰分、红度和黄度也高于春小麦品种。综合来看，新疆本地育成春小麦品种的籽粒性状略优于冬小麦品种，磨粉品质优于冬小麦品种。相关分析表明，新疆冬、春小麦籽粒硬度与破损淀粉率呈极显著正相关，与L*值呈极显著负相关；籽粒蛋白含量与面粉灰分呈显著正相关。说明籽粒硬度和籽粒蛋白含量与新疆小麦磨粉品质关系最为密切。总之，在新疆小麦籽粒性状与磨粉品质改良中，应以籽粒硬度和面粉色泽改良为重点，同时也要提高新疆小麦籽粒蛋白含量和出粉率。

英文摘要:

In order to improve grain traits and milling quality properties in Xinjiang wheat breeding program, a total of 30 Xinjiang winter wheat cultivars and 36 Xinjiang spring wheat cultivars were used to investigate the grain traits, the milling quality properties and the relationships between them. The results showed that the grain traits of Xinjiang winter wheat cultivars was very similar to Xinjiang spring wheat cultivars, each with their own advantages and disadvantages, the main difference was in grain hardness with winter wheat cultivars of 47.1 and spring wheat cultivars of 61.8. The flour yield and b* value of Xinjiang winter wheat cultivars was higher or lower than that of Xinjiang spring wheat cultivars. The milling quality of Xinjiang winter wheat cultivars was better than that of spring wheat cultivars. The grain traits of Xinjiang bred wheat cultivars, including test weight, thoursand kernel weight, diameter, grain protein content and hardness was 786 g·L-1, 42.6 g, 2.5 mm, 13.0% and 57.4, respectively. The main difference between local winter and spring bred wheat cultivars was also in grain hardness with winter bred wheat cultivars of 51.8, and spring bred wheat cultivars of 62.9. The grain traits of local spring bred wheat cultivars was better than local winter bred wheat cultivars. The milling quality properties of Xinjiang local bred wheat cultivars ,such as flour yield, flour ash content, flour particle size, damaged starch, L* value, a* value and b* value were 63.4%, 0.52%, 106.7%, 3.8%, 90.73, -0.85, 9.01, respectively. The flour yield, flour ash content, a* value and b* value of local winter bred wheat cultivars were higher than local spring bred wheat cultivars, and milling quality of local spring bred wheat cultivars was better than winter bred wheat cultivars. Correlation analysis showed that grain hardness of Xinjiang winter and spring wheat was significant positively associated with damaged starch rate（r= 0.878, 0.583）, and was significant negatively associated with L* values, （r=-0.768 ,-0.608）. Grain protein content of Xinjiang winter and spring wheat was significant positively associated with flour ash content with r value of 0.611 and 0.527. Grain hardness and grain protein content had close relationships with milling quality in Xinjiang wheats. The improvement of grain traits and milling quality properties in Xinjiang wheat breeding program should focus on grain hardness and flour color, and should improve the grain protein content and flour yield at the same times.

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