新疆小麦品种资源籽粒性状和磨粉品质分析及评价

Analysis and Evaluation of the Grain Traits and Milling Qualities of Xinjiang Wheat Variety Resources

【目的】研究小麦品质及其遗传改良，为新疆优质及专用小麦品种选育和企业加工利用提供指导信息和选择依据。【方法】采用AACC及国标分析方法对182个新疆小麦品种资源的4个籽粒性状、5个磨粉品质进行分析与评价。【结果】新疆小麦品种资源千粒重为41．38g，粒径为2．47mm，籽粒硬度为59．40，籽粒蛋白质含量为15．56％，出粉率为59．59％，灰分含量为0．48％，L。值为90．78，a＊值为-0．91，b＊值为9．31；其中，籽粒硬度、a＊值和b＊值的变异系数大，具有很好的改良潜力和利用价值。新疆冬、春小麦地方品种、引进品种、自育品种各具特色：冬小麦品种资源中，地方品种的籽粒硬度、蛋白质含量、出粉率较高，引进品种的千粒重较高、粒径较大、面粉色泽较好，自育品种的千粒重较高、粒径较大、面粉亮度较高、灰分含量较低；春小麦品种资源中，地方品种的蛋白质含量、面粉亮度较高，引进品种的千粒重较高、粒径较大、蛋白质含量较高、灰分含量较低、面粉色泽较好，自育品种的千粒重较高、粒径较大、灰分含量较低、面粉色泽较好。按照新疆拉面专用粉标准来评价，只有新春28号的籽粒性状和磨粉品质均符合优质拉面要求；各性状单独来看，籽粒硬度、出粉率、面粉亮度总体表现较好，面粉红度、面粉黄度总体表现一般，蛋白质含量、灰分含量总体表现较差。【结论】新疆小麦品种资源籽粒硬度是引起籽粒性状差异较大的主要性状，面粉色泽是引起磨粉品质差异较大的主要指标；冬小麦品种资源籽粒性状、磨粉品质总体优于春小麦，但蛋白质含量低于春小麦，面粉黄度大于春小麦。在优质新疆拉面育种中，冬、春小麦都应侧重于灰分含量、蛋白质含量的遗传改良，同时，冬小麦要关注面粉红度、而春小麦要关注面粉黄度。新疆小麦品种资源中，冬小麦地方品种的籽粒硬度，引进品种的千粒重和面粉黄度，自育品种的粒径、灰分含量、面粉白度；以及春小麦引进品种的面粉色泽，自育品种的千粒重、粒径、籽粒硬度、出粉率等性状在新疆小麦优质育种中均有较高的应用潜力。

[ Objective] The quality research and genetic improvement has been one of the most important targets in China wheat breeding. This research aims at giving guidance information and selecting reference for wheat varieties breeding and enterprise processing and utilizing high quality or specially processed wheat in Xinjiang. [Method]The present research was carried out to analyze and evaluate the 4 grain traits and 5 milling qualities of 182 Xinjiang wheat variety resources by means of AACC and GB analysis methods. [ Result ] The average of thousand grain weight, grain diameter, grain hardness, protein content, flour yield, ash content, L＊ value, a＊ value, and b＊ value of Xinjiang wheat variety resources are 41.38 g, 2.47 mm, 59.40, 15.56%, 59.59%, 0.48%, 90.78, -0.91, 9.31, respectively. Grain hardness, a＊ value, and b ＊ value had high coefficient variation, which means these traits have higher improvement potential and use value than others. There are different characters among different type resources of landraces, introduced varieties, and self - breeding varieties in Xinjiang winter and spring wheat. In winter wheat, grain hardness, protein content, and flour yield of landraces were higher. Thousand grain weight and grain diameters of introduced varieties were higher, and flour color was better, too. Thousand grain weight, grain diameter, and flour brightness of self - breeding varieties were higher, but ash content was low. In spring wheat, protein content and flour brightness of landraces were higher. Thousand grain weight, grain diameter, and protein content of introduced varieties were higher, and flour color was better, ash content was low in the meantime. Thousand grain weight and grain diameter of self - breeding varieties were higher, and flour color was better, ash content was low in the meantime. The result evaluated by Xinjiang hand - stretched noodle special flour standard for all tested materials was that only Xinchun 28 which had better grain traits and milling qualities fitted for this standard. And for the overall performance of every tested traits, grain hardness, flour yield, and flour brightness were better, flour red and yellow degree were common, protein and ash content were poor. [ Conclusion ] In Xinjiang wheat variety resources, the main trait which caused great difference of grain traits and milling qualities was grain hardness and flour color, respectively. In general, the grain traits and milling qualities of winter wheat variety resources were better than those of spring wheat, but protein content was low, and flour yellow degree was higher. In Xinjiang high quality hand- stretched noodle breeding, the target should focus on genetic improvement of ash and protein content, and as for winter wheat more attention should be paid to flour red degree but flour yellow degree for spring wheat. In all the tested materials, grain hardness of landraces, thousand grain weight and flour yellow degree of introduced varieties, and grain diameter, ash content, and flour brightness of self - breeding varieties in winter wheat, and flour color of landraces, thousand grain weight, grain diameter, grain hardness, and flour yield of self - breeding varieties in winter wheat have high use potential in high quality breeding of Xinjiang wheat.