小麦品种面粉白度的变异及其影响因素分析

Variation of Flour Whiteness in Wheat Varieties and Its Affecting Factors

为提高小麦品种的面粉白度，以来自不同种植区的216个小麦品种（系）为材料，研究了小麦面粉白度的分布规律及与其他品质指标的相关性，并初步探讨了储藏时间对面粉白度的影响。结果表明，面粉白度在小麦品种（系）间存在极显著差异（P〈0．01），年份间极显著正相关；参试材料的面粉白度平均为72．9，变幅为54．1～80．1，高于80的品种较少，大多数品种（系）的白度值在70～75之间。来源于西南冬麦区的小麦品种（系）的面粉白度值最高，显著高于黄淮冬麦区和北方冬麦区（P〈0．05），长江中下游冬麦区的白度值也较高；国外引进品种的白度值普遍较低，平均值为69．53；软麦的白度值显著高于硬麦（P〈0．05）。面粉白度与出粉率、籽粒硬度、蛋白含量和粉质参数等指标均呈负相关，尤其与硬度的负相关性最强（r=-0．798）。储藏一段时间可略微增加面粉白度，但增幅不明显。同时，筛选出一批优质高白度材料，可作为培育强筋高白度小麦品种的优良亲本。

To improve the flour whiteness of the present wheat varieties and breed high whiteness wheat with strong gluten, 216 wheat varieties （lines） from different planting region were used to study the variation and distribution of flour whiteness and its relationship with other quality traits in wheat, meanwhile, the influence of storage time on flour whiteness were preliminarily discussed. Re- sults showed that very significant differences were found among different varieties （lines） （P〈0. 001）, and very significant and positive correlation was observed between the two years. The whiteness of tested materials averaged 72.9, varied from 54.1 to 80.1, and the varieties with white- ness more than 80.0 were less. Flour whiteness of most varieties were in the range of 70~75. The flour whiteness score of the materials from Southwest winter region was the highest, which were sig- nificantly higher than those from Yellow and Huai river winter wheat region and Northern winter wheat region （P〈0. 05）, the materials from Yangtse River winter wheat region also had higher whiteness score. However, the whiteness score for cultivars imported from aboard was the lowest, which averaged at 69.53. Meanwhile, flour whiteness score of soft wheat was significantly higher thanthat of hard wheat （P〈0.05）. Correlation analysis showed that flour whiteness was negatively corre- lated with flour yield, hardness, protein content and farinograph parameters, especially, the negative correlation with hardness was the strongest （r=-0. 798）. That was found that flour whiteness could be slightly improved after storage for a period of time, but the change were not obvious. At the same time, many materials with high whiteness and good quality were selected, which could be used as ex- cellent parents to breed wheat varieties with high whiteness and strong gluten.