中國主產(chǎn)區(qū)小麥在品質(zhì)區(qū)域間的差異

1、http/, /zwxbE-mail: xbzwchinajournal 作物學(xué)報 ACTA AGRONOXHCA SINICA 2009. 35(6): 1167-1172鄉(xiāng)研究簡報i力李靜梅100081,14王爽宋敬可1%5%,(IV)；(IU)5(IIIIV)IV,111ISSN 0496-3490; CODEN TSHPA9中國主產(chǎn)區(qū)小麥在品質(zhì)區(qū)域間的差異胡學(xué)旭周桂英吳麗娜 陸偉武楊秀蘭王步軍摘要：2003 20079941742 571(Ip(IIPI II ,DOI: 10.3724/SPJ .1006.2009.01167關(guān)鍵詞:Variatio

2、n of Wheat Quality in Main Wheat-Producing Regions in ChinaHU Xue-Xu, ZHOU Gui-Ying, WU Li-Na, LU Weu WU Li, LI Jing-Mei. WANG Shuang, SONG Jing-Ke. YANG XnpLan, and WANG Bu-Jui/Institute of Crop Sciences, Clunese Academy of Agricultural Sciences / Cereal Qudlity Supenusion and Testing Center. Minis

3、try of Agriculture. Beijing 100081. ChinaAbstract: In China, regional planning for wheat quality consists of tliree regions and 10 subregions The main wheat-producing regions is composed of several subiegions, such as Nordiein pan of North China (I). Northern part of Huang-Huai Region (II). Southern

4、 part of Huang-Huai Region (III), and Nliddle-to-Lower Reaches of Yangtze River (IV). Generally. wheat cultivars growing in the four subregions are characterized witli strong gluten, strong-to-medium gluten, medium gluten, and me dium-to-weak gluten, respectively To study the distribution of cultiva

5、rs with various quality types, a total of 2 571 samples of 174 wheat culuvais collected from the foui subiegions in 2003-2007 were analyzed with 14 quality tiaits. There were significant (P < 0.05 or P < 0.01) variations among the four subregions in each year. However, the variance trends were

6、 not consistent across years Based oa the averages of the five years, significant (P < 0.05 or P < 0 01) differences were obsen-ed among various subre gions in kernel protein content, wet gluten content, forming time, stability time, loaf volume, and loaf score, wluch in the four subregions we

7、ie sanked as I > II > III > IV. Cultivars from I and II subregions peifoimed higher falling number, floui yield, sedi mentation value, water absorption, extension area, extensibility, and niaxunum resistance to extensibility than those from III and IV subregions. Most of the strong-gluten c

8、ultivars were disuibuted in I and II subregions, and the medium-gluten and weak-gluten wheat were mauily planted m III and IV subregions, respectivelyKeywords: Wheat; Quality, Regional plamung20 803Z.H】(2005)59)(Corrrzpondmg author:,E-mail: wangbj; Tel:E-mail: huxuexu ; Tel:/p>

9、2Received): 2008-07-14; Accepted:2008-12-15.36#42003541材料與方法1.1試驗材料2003 2007(I)65(II) 142(III) 151(IV) 561742 571,2-4,J II*III.IV92-3,()6 667( )1(6 667) 194 ,5,31 m811( )6#6#表1 各麥區(qū)內(nèi)小麥樣品數(shù)量和主要品種Table 1 Wheat samples of four subregionsNo of cxiltivarcCultivar nameNorthern part of North China (I)3049335

10、3S901-1M4,2,S .639.145.9409.987.9415, 02-1.9(5 IS,8 6172,14,20,733.32,9170, .9507942&Northern part of Huang-Huai Region (II丿S901-11-14.58,2 .687&9409.9415,9(518,35.6172,9.102TX-OOtf,19.20.2t17.54.<515.145.024.8 ,733.979.21,21,503,18,19,21,23.24,34,47,21-30,366.9023,16.19,126#6#Southern pa

11、rt of Huanf-Huai Region (III)6#9955&134,5 ,981,1,20.19.20,21,17,47,54,1,2,4, 18&9 ,664.150.253,2、 6 ,8719,3&8 .14&8&979.22.503,856,19.24.8911.40-36,9023.1,16. 18. 1233913.9,369.19,47.19,4110,2,9 ,11,12,13.14,15,16,158.18.004,9023fiddl-tn-T cwr RmcK* cfRier (TV

12、)6#6#GB/T 14611-1993Microsoft Excel 20031.2品質(zhì)參數(shù)及測定方法GB T 5498-1985;NY/T 3-1982( )；GB T 10361-1989:NY/T 1094.2-20061.3統(tǒng)計分析SASFisher's LSD6#611692B；GBT 14608-1993-(）；GB/T 21119-2007-Zeleny;GB T14614-2006GBT14615-2006-2結(jié)果與分析2.1品質(zhì)性狀比較2.1.1籽粒品質(zhì),1 IV；nni(1A).5, nhi ,6#IV,；IIV ,；,I (2.75%) IV (2.54%)II

13、 (2.39%) III (2 09%)(2),II III1 II III,IV6#61171iil*I k11- - id二 心三三三三一三= A£ d j -、-JIIJIIJJJllJJyy aTSW# 5432J02X2624 (£三_8 PFuG'3x3? 2.ESVJL乂 U33A u.2】muAU-5AS(.Euo Jul-二 U0UC.C-3A2.uP>«rs1%1>八*77-人,.；.%17>1人.7工 3S Z2rs2< -6#6# 2003 EJ 2004 O 2W5 EJ 2006 2007圖1 2003-

14、2007年J個麥區(qū)的容重(A).籽粒缶白含fi(Bh沉降值(C).濕面筋含形成時間(E)穩(wěn)定時間(F)、拉伸面積(G).延伸性(H).雖大拉伸陰力(I)和面包體積(J)Fii 1 Testing weight (Ah protein content (Bh sedimentation volume (Ch wet gluten content (D), development time (Eh stability time (F).extension area (Gh extensibility (Hh max.resistance (Ih and loaf volume (J) of dif

15、ferent subregions from 2003 to 2007Whet cubrefionx are the came 工 in Table 1. Different letters of each vear are cieixuficaativ different at the 0.05 probabilitv level among four mbreionc表22003-2007年不同麥區(qū)內(nèi)小麥的品質(zhì)性狀Tabic 2 Wheat quality traits of four subregions from 2003 to 2007SubregionTesting weight(

16、Z)Protein content (%)Falling number (-)Flour yield (%)Sedimentation value (mL)Wet gluten content (%)Water abzorption (%)I788 ± 21.66 b15.12 ±1.08 a343 ± 54.03 a70.4 ± 2.06 a36.4 ± 11.07 a32.3 ±2.47 a60.3 ± 2.42 an794 ± 19.01 a14 44 ± 1.13 b349 ± 52.2

17、7 a70.5 ±2.2(5 a37.4 ±9.74 a31.4 ±2 95 b60 3 ±2 94 3HI795 ± 16.(51 a13.87 ± 1.24 c338 土 52.20 b69.7 ± 2.46 b33. 7 土 S.04 b29.9 ±3.31 c60.0 ± 4.0S bIV787 ± 2O.O3b12 40 ± 1.54 d339 h 37.92 b69.5 ±2.«3 b27.8 ±9.51 c26.1 ±3.75 d5

18、5.6 ± 3.36 cSubregxonDevelopment time (min)Stability time (min)Exteazion area (cm：)Extensibility (mm)Max. resistance (EU)Loaf volume (mL)Loaf scoreI5.0 ±4.20 工9.3±8.9Sa83 ±54.01 a159 2 2431 a373 ±246.01 a810 ±48.26 a88 ± (5.30 nn4.2 ± 1.72 b7.5 ±6 49 b77

19、± 38.59 b160x22.01 a348 ±177. 71 b777 = 58.03 bS3 ± 8.55 bhi3.7 ± 1.49 c5.5 ± 3.95 c64 ± 27.75 c153 ± 24.09 b315 ± 137.68 c748 ± 54.66 c78 土 8.76 cIV2.3 x 1 02 d3.9 x 2.50 d58 ± 25.79 d139 x25.14 c299 ± 137.87 c711 x 57.38 d72 ±10 81 dWheat

20、 subregions are the came az in Table 1.Values followed by a different letter are significantly different at the 0.05 probability level.6#6#5I II IIIIV,1%7.14%7 80% 8 96%12.44%, IV3(2)20049IIIIIIIV2004II35IIIIII IV;IV11.20%.315%(2)2.1.2面粉iio質(zhì)IIin iv9;I5 III ;IIIIV ,;I(2.93%), IIIIIIV3.20%3.53%3.79%(2

21、)2003 2005*9IIIIIIIV ,II111 IIIIV(1-C)5,III99III IV;IIIIr ；IIIII26.01%23.90%, IIV30.42%33.47%(2)I IIIIIIV.2007 III95III III IV.1%7.65% 9.39%11 07%14.37%(2)42.1.3 面團品質(zhì),2004 III.IV5n；IIIIV;i n.4.01%4.84%III IV,6.S0%6.04%(2)II,I II III IV.(1-E) 5,1 II III IV5.0 4.2 3.72.3 min.1%84 00%40.95% 40.27%44.35

22、% (2)I ,i ii ni iv2005)2006 I II(l-F)5,I II IIIIV93 7.5 5.53.9 mm.1%9i ii in iv996.56%86.53%71.82%65.64% (2),2004,I II III IV,(1G)5,1 II III IV83 77 6458 cm2.I II IIIIV65.36% 50.32%43.06%44.40% (2),20032004II I III IV. I III1%；HI6#611733IH-B6#IV;I H III 1V15.29% 13.77% 15.76%18 04%(2)9I IIIII IV9I I

23、II(M) 5,III HIIV.IIIIV165.88% 51.06% 43.70%46 16%,I II(2)2.1.4而包烘焙品質(zhì)I II9I IIIIIIV(1-j)5,i ii inIV810777748711 mL.5.96% 7.47% 7.31%8 07%(2)III III IV5,III III IV88 837872,97.18% 10 34%11.18%14.93%(2)2.24個麥區(qū)內(nèi)的小麥品質(zhì)類型2.2.1強筋小麥770 g L-180% ,1II IIIIV14%84%68%49%17%,32%50%42%26%5%.7 min41%41%25%9%,8034%2

24、8%11%1% I II III IV12% 9%5%0%,222弱筋小麥回T TIIIIIV11.5%0 1%4%27%：22%0 3% 7%41%;2.5 min26% 20% 21%36%9IV8%.30%2.2.3中強筋、中筋小麥IIIIIIIV,12%14%16% 29% 44%40%;25%32%50% 55%)67%54%; 2.5 uun7.0 mm33%39%54%65%卩】17% 22%17%7%,I16%i 22%29%22%, III( ),1;II;iv,50%3討論3.1品質(zhì)性狀在麥區(qū)內(nèi)的年度差異5,3.2品質(zhì)性狀在麥區(qū)間的差異«)1910,514I II

25、 III IV,;(I II)5(ni iv)3.3品質(zhì)類型在麥區(qū)間的差異3IH-B117535IIIV 致謝：農(nóng)業(yè)部谷物品質(zhì)監(jiān)腎檢驗測試中心仝體松臉人員參 與了小麥品質(zhì)測試工作，在此表示感謝References1 Wan F-S(Wang G-R( 人 Li ZZ( ). A pre-liminan- approach on present sinntion and objectives of im provement of wheat quality in China. Sci Agric Sin (),1989,22(3): 14 21 (in Chinese with Engluh a

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