近6年山东省小麦区试苗头品系品质性状分析

Quality Character Analysis of Wheat Lines in Shandong Regional Tests in Recent Six Years

为了明确山东省小麦品质育种的近况及进展,根据2008-2014年的山东省小麦区域试验306个苗头品系品质性状的测定结果,对其籽粒品质、蛋白质含量、磨粉品质、粉质参数等品质性状进行研究。结果表明：近6年山东省小麦区试苗头品系品质性状的平均水平是：容重806 g/L,硬度指数66,籽粒粗蛋白质含量14.0%,面粉湿面筋含量35.9%,沉淀值32.5 m L,面粉吸水量62 m L/100g,面团稳定时间3.8 min,出粉率70.6%,面粉白度75.6。由此看出,苗头品系的容重、硬度指数、粗蛋白含量、湿面筋含量、吸水量总体水平较高,沉淀值中等,出粉率和稳定时间较低,面粉白度较差。306个苗头品系中仅有4个的综合品质性状达到国家强筋小麦品质标准（占1.3%）,没有达到国家弱筋小麦品质标准的品系。磨粉品质差和面团稳定时间短是当前山东省小麦区试苗头品系品质的主要问题。

In order to define the present status and progress of wheat quality breeding in Shandong Province in recent years, the quality characters of 306 new lines were determined in Shandong wheat regional test in 2008 - 2014. The grain quality, protein content, milling quality, farinograph parameters were determined and analyzed. The results showed that the average unit weight of 806 g/L, the hardness index was 66, the grain crude protein content of 14.0%, wet gluten content of flour 35.9%, sedimentation value and 32.5 mL, the water absorbing capacity of flour was 62 mL/100 g, the dough stability time was 3.8 rain, the flour yield was 70.6%, and the whiteness of 75.6. The bulk density, hardness index, crude protein content, wet gluten content, water absorbing capacity overall level of new lines were higher; the sedimentation value was secondary; the flour yield and stable time were lower; the flour whiteness was poor. Only four lines had higher comprehensive quality characters which reached the national standard of strong gluten wheat but not the weak gluten wheat. The poor milling quality and the short dough stability time were the main problems of the new wheat lines in Shandong wheat regions test.