我国硬粒小麦品质性状及质量分级标准研究  

QUALITY CHARACTERIZATION AND GRADING CRITERIA OF CHINESE DURUM WHEATS

作　　者：查如璧[1] 国淑惠[1] 赵中民 王德森[1] 陆建中[1] 

机构地区：[1]中国农业科学院作物育种栽培研究所

出　　处：《中国农业科学》1995年第2期8-14,共7页Scientia Agricultura Sinica

基　　金："七五"国家科技攻关课题

摘　　要：本研究首次对我国春性硬粒小麦全国区域试验与冬性硬粒小麦跨省市联合试验的品种和我所育种材料共５５６份样品进行了品质测定，探讨了我国硬粒小麦主要品质性状及其与通心面质量的关系，研究确定了硬粒小麦几项优质指标及其检测技术与评价方法，进而提出了容重、黄籽率、粗蛋白质含量、湿面筋含量与质量、黄色素含量、蒸煮品质等７项内容的硬粒小麦质量分级标准建议。Ouality data were firstly collected from 556 durum wheat genotypes,originated from national spring and regional winter durum wheat trials and breeding lines.The aim was to characterize Chinese durum wheats quality and to establish its association with the performance of macaroni products.Quality criteria and their testing techniques as well as evaluation methods were also determined. It was suggested that volume weight, yellow berry percentage, crude protein content, wet gluten content and quality,carotenoid pigments content and spaghetti cooking quality could be used to classify Chinese durum wheats quality.

关 键 词：小麦 硬粒小麦 蒸煮品质 质量标准 

分 类 号：S512.101[农业科学—作物学] TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]