不同品种小麦中戊聚糖含量的初步研究

A Preliminary Study on the Content of Pentosans in Wheat

戊聚糖是影响小麦营养品质和加工品质的重要因素。对长江中下游麦区和黄淮麦区61个小麦品种的水溶性戊聚糖、非水溶性戊聚糖和总戊聚糖含量进行了分析。结果表明，不同品种间三种戊聚糖含量均存在较大差异；水溶性、非水溶性和总戊聚糖含量的变动范围分别为0．61％-1．74％、3．77％-4．34％和4．38％～6．08％。不同硬度类型小麦品种间水溶性和非水溶性戊聚糖含量存在显著差异，而总戊聚糖含量差异不显著。

Pentosan is one of most important factors to affect nutritional quality and processing quality of common wheat. 61 wheat cultivars from middle and lower reach of Yangtze River, and Yellow and Huaihe River were selected to analyze＇the content of water-soluble pentosan （ WSP）, water-insoluble pentosan （WIP） and total pentosan （TP）. The results indicated that the contents of WSP, WIP and TP were 0.61% - 1.74%, 3.77% -4.34% and 4.38% -6.08% respectively. The difference of WSP and WIP contents in various hard wheat varieties was significant, but there was no significant difference observed in the TP between hard and soft wheat varieties.