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作者	单位
于章龙，刘瑞，宋昱，孙元琳，谢飒英，蔡岳，柴永峰，曹武红	（1.山西省农业科学院棉花研究所，山西运城 044000； 2.运城学院生命科学系，山西运城 044000）

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中文摘要:

黑小麦是一种珍贵的黑籽粒小麦品种。为了更好地推广和利用黑小麦资源、开发黑小麦产品，本研究以白粒小麦品种良星99为对照、以4个运黑系列黑小麦新品系为研究对象，对其营养成分、面筋特性及氨基酸、酚酸、花青素含量等品质特性进行了分析。结果表明，4个黑小麦品系营养品质各异，其中，运黑164的脂肪、蛋白质含量最高，较对照分别增加29.4%、28.9%；运黑163的锌含量较对照分别增长150.6%；运黑14207的硒、铁含量最高，比对照分别高524.4%、15.5%，其他黑小麦品系的铁含量显著均低于对照。综合分析蛋白质、氨基酸含量及面筋特性，运黑161蛋白质品质最好，运黑163、运黑164次之，运黑14207蛋白质品质较低。供试黑小麦品系的总酚酸、花青素含量均高于对照，且紫色黑小麦花青素含量高于蓝色黑小麦。综上所述，运黑系列黑小麦营养品质优于对照；运黑14207适合开发黑小麦啤酒、饼干及富含微量元素的功能性食品；运黑161适合开发馒头、面条等传统食品；运黑163、运黑164适合配粉使用。

英文摘要:

Black kernel wheat is a kind of precious wheat variety. In order to promote and better utilize black kernel wheat resources, the different nutrients, gluten characteristics, amino acids, phenolic acids and anthocyanin content of four new lines of Yunhei black kernel wheat were studied, with Liangxing 99 as control. The results showed that nutritional differences existed among four black kernel wheat lines. The amount of fat and protein of Yunhei 164 was the highest, 29.4% and 28.9% more than those of Liangxing 99. The content of zinc in Yunhei 163 was 150.6% higher than that of the control. The content of selenium and iron of Yunhei 14207 was the highest, which were 524.4% and 15.5% higher than those of the control. However the content of iron was relatively lower in other black kernel wheat. Comprehensive analysis of protein, amino acids and gluten characteristics showed that, the protein quality of Yunhei 161 was the best, followed by Yunhei 163, Yunhei 164 and Yunhei 14207. The content of total phenolic acids and anthocyanin in Yunhei black kernel wheat were higher than that of Liangxing 99, and the content of anthocyanin in purple black kernel wheat was higher than that in blue black kernel wheat. In conclusion, the nutrition quality of Yunhei black kernel wheat is superior to Liangxing 99, and there is a wide market for development. Yunhei 14207 is suitable for developing black kernel wheat beer, biscuits and functional food rich in trace elements. Yunhei 161 is suitable for processing eastern traditional food, such as steamed bread and noodle. Yunhei 163 and Yunhei 164 are suitable for flour blending.

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