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作者	单位
王君婵，吴旭江，吴迪，李曼，江伟，刘大同，高德荣，张晓	（江苏里下河地区农业科学研究所/农业农林部长江中下游小麦生物学与遗传育种重点实验室，江苏扬州 225007）

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中文摘要:

为明确小麦面粉及鲜面片色泽的影响因素，选取10个江苏沿淮及淮南地区大面积推广小麦品种进行2年3点种植，比较不同品种、不同地点和不同年份面粉及鲜面片色泽差异并分析其影响因素，探讨面粉及鲜面片色泽与品质性状间的相关性。结果表明，扬麦11、扬辐麦4号和宁麦14的面粉及鲜面片色泽较好，亮度高、黄度低。基因型是决定面粉白度、亮度（L^*值）和黄度（b^*值）的主要因素；环境因素亦影响面粉及鲜面片色泽。扬麦16、宁麦14和郑麦9023在不同年度及不同地点的色泽表现稳定。面粉与鲜面片放置24 h内的色泽间呈显著正相关；面粉白度与籽粒硬度和出粉率呈极显著负相关；面粉及鲜面片L^*值与蛋白质含量、湿面筋含量、揉混仪参数和粉质仪参数呈显著或极显著负相关，与糊化特性参数呈显著或极显著正相关。综上所述，面粉色泽主要由基因型决定，鲜面片色泽与面粉色泽显著相关，二者与籽粒品质具有显著相关性。在小麦育种中，可通过面粉色泽指标筛选高白度及品质的品种。

英文摘要:

In order to understand the influencing factors and their relationships between flour and fresh dough sheet color, 10 elite cultivars were grown in three locations across two years. The differences in color of flour and fresh dough sheet among different varieties under different environments were analyzed. Correlations between wheat quality characters and the color of flour and fresh dough sheet were also determined. The results showed that the color of flour and fresh dough sheet of Yangmai 11, Yangfumai 4 and Ningmai 14 performed better than that of others. Genotype is the main factor determining the whiteness, L^* value and b^* value of flour. The color of flour and fresh dough sheet were both significantly influenced by environment. Yangmai 16, Ningmai 14 and Zhengmai 9023 performed stablely across multi-environments. A significantly positive correlation exhibited between the flour color and the fresh dough sheet color in 24 h. The whiteness of flour was significantly negatively correlated with grain hardness and flour yield. Protein content, wet gluten content, parameters of the blender, the mixograph parameters, farinograph parameters and rapid visco analyser parameters were also significantly negatively correlated with L^* values of flour and fresh sheet. Results from this study indicated that the flour color was mainly influenced by the genotype and significantly associated with the color of the fresh dough.The color of flour and fresh dough sheet was significantly correlated with grain quality, suggesting the color of flour could be used as an index to improve the whiteness and quality of end-product for wheat breeding.

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