安徽若干小麦品种(系)戊聚糖含量及其与相关性状关系的研究

The content of pentosans and relations among the relative characters in some Anhui wheat varieties

戊聚糖是小麦面粉加工和食品品质的重要影响因子。本研究测定了安徽麦区28个品种(系)籽粒中的戊聚糖含量和蛋白质、湿面筋、沉降值等性状。结果表明,总戊聚糖含量、水溶性戊聚糖含量、非水溶性戊聚糖含量的变幅分别在6.10%～9.54%、0.62%～1.24%、5.19%～8.38%;总戊聚糖含量与非水溶性戊聚糖含量呈极显著正相关,水溶性戊聚糖含量与硬度之间呈显著正相关。为了筛选不同用途的专用小麦品种(系),采用最长距离法对参试的28个小麦品种(系)籽粒的戊聚糖、水溶性戊聚糖、蛋白质、湿面筋、沉降值等性状进行聚类分析,结果聚为4类。

Pentosan is an important factor in flour processing and food quality. In this study, some traits of 28 Anhui wheat varieties （lines） were measured, including the grain pentosan contents, protein, wet-gluten, sedimentation value and others. The results showed that the ranges of total pentosan （TP）content, water-soluble pentosan （WSP）content and water-insoluble pentosan （WIP）content were 6.10 -9.54%, 0. 62% - 1.24% ,5.19% 8.38%, respectively. TP content was significant positively correlated with WIP content, WSP content was significant positively correlated with grains hardness. In order to select specific wheat varieties （lines） for different applications, the longest distance method of cluster analysis was carried to analysis the grain traits of 28 wheat varieties （lines） , containing TP, WSP, protein, wet-gluten and sedimentation value. As a result,the 28 varieties were clustered into four categories.