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作者	单位
曹颖妮，余大杰，赵光华，郝学飞，胡卫国，汪红，裴金花，张可可，胡京枝	（1.河南省农业科学院农业质量标准与检测技术研究所/农业部农产品质量监督检验测试中心/河南省粮食质量安全与检测重点实验室，河南郑州 450002；2.河南省农业科学院小麦研究所，河南郑州 450002）

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中文摘要:

为了解近年来河南省小麦品种的品质现状及变化规律，对2006-2016年河南省小麦区域试验的749个参试小麦品种（系）的籽粒品质和面粉加工品质指标进行分析。结果表明，参试小麦材料的籽粒容重、蛋白质含量、湿面筋含量平均值均较高，能达到或接近强筋小麦的要求，但是稳定时间相对偏低。随年份的推移，容重、蛋白质含量和湿面筋含量平均值均呈下降趋势，硬度、吸水率、稳定时间和沉淀指数均呈上升趋势，说明河南省参试小麦品种（系）籽粒的蛋白质质量在逐渐提高。容重、硬度、蛋白质含量和湿面筋含量达到国家强筋和中强筋小麦标准的品种较多，稳定时间达到弱筋和中筋标准的品种较多，说明供试小麦品种品质结构发展不平衡。河南省2006-2016年度区试品种（系）以中筋品种为主，其次为中强筋、强筋和弱筋。因此，当前河南省小麦品质改良的重点仍是蛋白质质量的改良、各品质性状平衡协调发展。

英文摘要:

In order to investigate wheat protein quality variations from 2006 to 2016 in Henan province, 749 varieties(lines) collected from regional trials in Henan province were analyzed for grain quality and flour processing quality. The results indicated that the detected varieties(lines) have comparatively higher test weight, protein content, wet gluten content, but relatively lower stability time. Grain qualities showed a slow progress in recent 11 years. The hardness index, water absorption, stability time and sedimentation value showed increasing trends, while test weight, protein content and wet gluten content were decreased. Comparison among different varieties(lines) revealed the unbalanced protein quality in Henan province. Majority of the varieties(lines) with higher protein content or wet gluten content reach the national standard of strong gluten or mid-strong gluten, but with lower stability time.Most cultivars(lines) were classified into middle gluten type according to the three quality parameters including protein content, wet gluten content and stability time. Therefore, protein quality improvement was still the key target in bread wheat breeding in the future, and we should improve grain quality parameters in balance and stability at the same time. Meanwhile, it was necessary to select new lines with lower pre-harvest sprouting , anti-adversity and scab resistance traits.

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