我国小麦硬度质量状况和硬度分类的研究  

Cuwent Hardness Situation and Classification of Chinese Wheat

作　　者：孙辉[1] 吴存荣[2] 杨中建[1] 姜薇莉[1] 唐怀建[2] 周展明[2] 

机构地区：[1]国家粮食局科学研究院,北京100037 [2]河南工业大学,郑州450052

出　　处：《中国粮油学报》2008年第3期38-42,共5页Journal of the Chinese Cereals and Oils Association

摘　　要：籽粒硬度与小麦制粉品质有密切的关系。利用单颗粒谷物分析系统(SKCS)对我国2006年收获的1361份商品小麦样品,687份品种小麦样品的硬度质量状况进行分析。结果表明:我国商品小麦中硬麦、软麦分别占35.2%、7.2%,软麦比例偏低,不同硬度小麦混杂严重。品种小麦中硬麦、软麦分别为60.1%、10.4%,软麦比例仍然偏低。小麦硬度的一致性较好。利用国产JYDB100型小麦硬度测试仪得到的硬度指数值与SKCS测试结果呈极显著正相关(r=0.935),根据AACC对小麦硬软的分类和SKCS与JYDB100的关系,对我国小麦的硬度分类提出建议。Hardness of wheat kernel plays a very important role on wheat milling quality. The objective of this work is to study the current hardness situation and classification of Chinese wheat. 1361 commercial wheat samples and 687 wheat varieties, harvested in 2006, were tested with single kernel characterization system （SKCS）. Results： For the Chinese commercial wheat samples, the percentages of hard wheat and soft wheat are 35.2% and 7.2% respectively; the percentage of soft wheat is relative low and the hardness consistency are very poor in these samples. For the variety samples, the percentages of hard and soft wheat are 60.1% and 10.4% respectively; still a low percentage of soft wheat, but the consistency in these samples are much better than those in the commercial wheat samples. The result from detector JYDB100 correlates very well with that from SKCS （r = 0.935）. A suggestion on hardness classification for Chinese wheat is proposed according to AACC approval method and the correlation of data from SKCS and JYDB 100.

关 键 词：小麦 硬度 硬度分类 SCKS 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程] S512.1[轻工技术与工程—食品科学与工程]