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作者	单位
姜兰芳,马小飞,王敏,曹勇,李晓丽,郝建宇,张定一，姬虎太	（山西省农业科学院小麦研究所，山西临汾 041000）

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中文摘要:

为明确山西省近十年育成小麦新品种的籽粒硬度和品质状况，利用单籽粒谷物特性测定仪（SKCS）、DA7200多功能近红外分析仪，对来自山西省近十年审定的56个小麦新品种的籽粒硬度、蛋白质含量、出粉率等指标进行了检测和分析。结果发现，山西省近十年审定的小麦品种中，硬质麦比例较高，为78%，混合型麦和软质麦比例较低，分别为12%和8%；硬度指数范围较宽，为16.33~78.93。经相关分析，小麦籽粒硬度指数与被测品质性状均呈正相关关系，其中，与出粉率、吸水率、最大拉伸阻力均呈极显著正相关(P＜0.01)。硬质麦的蛋白质含量、湿面筋含量、出粉率、沉降值等品质参数均显著高于混合型麦和软质麦。混合型麦的蛋白质含量、湿面筋含量、出粉率、沉降值等品质参数略高于软质麦。

英文摘要:

In order to clarify the distribution of grain hardness and quality characters in the new wheat cultivars bred in Shanxi Province in recent ten years,a total of 56 new cultivars were used to test and analyze the quality traits:Grain hardness,protein content,and flour yield rate by the technologies of single kernel characterization system(SKCS),and DA7200 multi-functional near infrared analyzer. The results showed that hard wheat take up to 78% and the mixed and soft varieties account for only 12% and 8%,respectively,in the total samples tested,and the hardness index ranged from 16.33 to 78.93. Correlation analysis showed that there was positive correlation between the grain hardness index and other quality traits,among which significantly positive correlation was found with the flour yield,water absorption and maximum extension resistance.It was further found that the average values of protein content,wet gluten content,flour yield rate and zeleny sedimentation of hard wheat were significantly higher than those of the mixed and soft wheat. Among them,the protein content,wet gluten content,flour yield and zeleny sedimentation of the mixed wheat were slightly higher than those of soft wheat.

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