扬麦系列品系若干品质性状研究

Study on Some Quality Traits of‘Yangmai’Series of Wheat Variety

以40份扬麦系列育种高代品系为材料,采用近红外分析仪等测定了若干品质性状。结果表明,40份扬麦系列品系的面团稳定时间、形成时间、面粉沉降值在品系间差异较大,而籽粒容重、出粉率和面团吸水率在品系间差异较小。蛋白质含量与湿面筋含量、面粉形成时间、面粉吸水率和沉降值呈极显著正相关,蛋白质含量与稳定时间呈显著正相关。通过对各项指标进行筛查比较以及聚类分析,可加强对AN 12、AN 18、AN 22、AN 27、AN 34品系的选育。

In this study,the high-generation wheat lines bred from 40 Yangmai series of wheat variety were selected as experimental materials to determine some quality characteritics by NIR.The results showed that the dough stabilization time,formation time and flour sedimentation value of lines of 40 Yangmai series had great differences,while the grain bulk density,flour yield and dough water absorption had little differences among the lines.Additionally,the protein content was significantly positively correlated with wet gluten content,flour formation time,flour water absorption and flour sedimentation value,and protein content was also significantly positively correlated with stabilization time.By screening,comparing and cluster analysis of various indicators,the breeding of AN 12,AN 18,AN 22,AN 27 and AN 34 lines could be enhanced.