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作者	单位
黄晓荣，甘斌杰，夏孝群，赵小庆，张力，刘立龙，马世杰，李世祥，陈阁阁	（安徽省农业科学院作物研究所/农业农村部植物新品种测试阜阳分中心, 安徽合肥 230031)

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中文摘要:

为探究安徽省春性小麦品质育种进展，对参加安徽省淮南片2010-2019年春性小麦区试的154个品系（227份）样品进行品质性状分析，并根据不同品质分类标准进行评价。结果表明，供试材料平均容重为788.7±18.4 g·L^-1，硬度指数为57.1±8.8，粗蛋白含量（干基）为13.24%±1.07%，湿面筋含量（14%水分基）为28.2%±3.0%，沉淀值（Zeleny法）为35.2±9.7 mL，吸水率为56.3%±3.8%，稳定时间为4.4±3.1 min，最大拉伸阻力为388±147 EU，能量为81.2±32.5 cm²。品质性状之间存在显著相关性，其中，粗蛋白含量与湿面筋含量、吸水率与硬度指数的相关系数均大于0.8，分别为0.898和0.888。各品质性状年份间表现不同的变化趋势，容重、湿面筋含量、沉淀值、稳定时间、最大拉伸阻力年份间波动明显，但没有明显规律；粗蛋白含量和能量呈缓慢下降趋势；而吸水率和硬度指数则比较稳定。根据国家小麦品种品质分类标准，227份样品中，有3.08%、11.01%和0.88%的样品全部指标分别达到中强筋、中筋和弱筋小麦标准，没有样品达到强筋小麦标准，多数品系品质指标之间存在强、中强、中、弱筋交错不协调现象。通过审定的品种中，仅有1个达到弱筋标准。

英文摘要:

In order to explore the quality breeding progress of spring wheat in Anhui province, 227 samples of 154 spring wheat lines tested in the official trials from 2010 to 2019 were analyzed and evaluated according to different quality classification standards. The quality parameters, such as test weight(788.7±18.4 g·L^-1), hardness index(57.1±8.8), crude protein content(13.24%±1.07%), wet gluten content(28.2%±3.0%), Zeleny sedimentation value(35.2±9.7 mL), water absorption rate(56.3%±3.8%), stability time(4.4±3.1 min), Max. resistance(388±147 EU) and energy(81.2±32.5 cm²) were determined. Correlation between most quality traits were significant. Among them, the correlation coefficients between protein content and wet gluten content, water absorption rate and hardness index were 0.898 and 0.888, respectively. The annual variation trend of each quality character was different. The test weight, wet gluten content, sedimentation value, stability time and maximum tensile resistance fluctuated significantly, but there was no obvious rule; crude protein content and energy decreased slowly; the water absorption rate and hardness index were relatively stable. According to the national standard for quality classification of wheat varieties, among 227 samples, 3.08%, 11.01% and 0.88% of the samples met the standard of medium strong, medium and weak gluten, respectively. No samples reached the standard for strong gluten wheat, and most of the quality traits were uncoordinated to fit the strong, medium strong, medium and weak gluten standards. Among the registered wheat varieties, only one variety reached the weak gluten wheat standard.

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