河南省小麦品种(系)的品质状况及演变规律

Development Trends of Wheat Quality of Varieties in Henan Province

为了解河南省不同时期育成的小麦品种(系)的加工品质状况,选取河南省1980年以来审定或种植的176份小麦品种(系)进行品质性状检测。结果表明,供试材料面粉的蛋白质含量在7.53%~15.34%之间;湿面筋含量在26.70%~46.00%之间;微量SDS沉淀值在6.66~31.05 mL之间;面团稳定时间在1.00~29.90min之间,平均值为4.63min。弱筋材料(稳定时间≤2.5min)为63份;中筋材料(2.5min<稳定时间<7.0min)为80份;强筋材料(稳定时间≥7.0min)只有33份,占总数的18.75%。1980-2002年审定品种(系)的稳定时间平均值为4.35min,2003-2008年的为4.41 min,而2009-2014年的为5.73min,2015年、2016年和正参加河南省区试的为3.95min,表明近年来河南省审定的小麦品种仍以中、低筋为主,但2002年以后审定的优质品种数目明显增多。对优质品种(系)的系谱分析发现,大多数优质品种为小偃号(小偃6号及其姊妹系)的后代,推测小偃号是河南小麦的主要优质源。此外,发现和面仪参数如峰值时间、峰高、尾宽等原参数及其组成的复合参数与粉质仪的形成时间、稳定时间和粉质质量指数等参数均有很好的线性相关关系,表明可以用和面仪检测育种材料的品质状况。综上所述,随着20世纪末对小麦品质需求的不断提升,河南省优质小麦新品种选育的进程大大加快,小麦品质得到显著改良,小偃6号作为重要的优质源在优质新品种的选育中起着骨干作用。

To investigate the processing quality of wheat varieties bred in various periods in Henan province,176 varieties cultivated since 1980 were collected and grown for measuring their quality features. Data of near infrared spectrometer, SDS sedimentati0h value, Farinograph and Mixograph showed that flour protein content ranged from 7.53% to 15.34% with an average of 12.02% ,and wet gluten ranged from 26. 70% to 46.00% with an average of 33. 28%, and SDS sedimentation value ranged from 6.66 to 31.05 mL with an average of 18.99 mL,and dough stability time ranged from 1.00 to 29. 90 min with an average of 4. 63 min. Of these wheat varieties, 63 varieties were weak dough samples （stability time ≤ 2.5 min） ,80 varieties were medium dough （2.5 min 〈 stability time 〈7.0 min） ,and only 33 varieties were strong dough （7.0 min ≤ stability time）. The average dough stability time of varieties released during 1980 to 2002,2003 to 2008 and 2009 to 2014 were 4.35,4.41 and 5.73 min, respectively,while that of samples released in 2015 and 2016, and samples being tested in Henan province was 3.95 min. These data revealed that the varieties released in Henan province have weak or medium dough quality,but the more varieties with good quality have been released since 2000. Through pedigree analysis,most varieties with good quality were the progenies of Xiaoyan 6 and its sib-lines,indicating that Xiaoyan 6 and its sib-lines were the donor of dough quality traits in Henan wheat varieties. Moreover, positive linear relationships between Mixograph parameters, e. g. peak time, peak value, and tail width, and Farinograph parameters, e. g. dough development time, dough stability time and Farinograph quality number, were detected, indicating that Mixograph can be used to measure the dough quality. The result demonstrated that wheat breeding for good quality has been speed up and dough quality was improved greatly,along with the requirement of dough quality, and Xiaoyan 6 and its sib-lines were backbone parents for quality breeding in Henan.