The Quality Evaluation of Two Chinese Leading Wheat Varieties in Europe Laboratory  

我国两个主导小麦品种在欧洲实验室的品质评价（英文）

作　　者：曹文昕[1,2] 万映秀[1,2] 张琪琪[1,2] 李炎[1] 张平治[1,2] 

机构地区：[1]安徽省农业科学院作物研究所,安徽合肥230031 [2]国家小麦改良中心合肥分中心,安徽合肥230031

出　　处：《Agricultural Science & Technology》2016年第6期1510-1512,共3页农业科学与技术（英文版）

基　　金：Support by China Agriculture Research System(CARS-3-2-14);Subject Construction Project of AAAS(Anhui Academy of Agricultural Sciences)(14A0214);Subject Construction Project of AAAS(Anhui Academy of Agricultural Sciences)(16A0204)~~

摘　　要：[Objective] The objective was to research the quality evaluation of Chinese wheat variety which analyzed in Europe laboratory, discuss the quality analysis standard of different countries. [Method] Two leading varieties （Yangnong19, Jimai22） of Huanghuai wheat area from China were analyzed in Cra-w （Walloon Agricultural Research Centre）. [Result] Yannong19 corresponds to amuchstronger flour with a far better gluten quality. It could be used for bread making. It could also be used to produce good quality gluten. Jimai22 is not suitable for bread making but would probably be better for noodles production. [Conclusion] Protein results which come from NIR instrument are over estimating the content. This is probably due to the fact that Europe instruments are calibrated with European wheat.[目的]为了研究中国小麦在欧洲品质实验室的评价结果,探讨不同国家小麦的品质分析标准。[方法]选用中国黄淮麦区的两个主导品种(烟农19、济麦22)在比利时国家农艺研究中心品质实验室利用近红外分析仪、吹泡仪、快速粘度仪等仪器进行品质分析。[结果]烟农19显示出较强的面筋质量,可以用于制作面包,也可以用于生产高质量的面筋;济麦22的品质分析结果显示不适合用于制作面包,但是可能适宜于制作面条制品。[结论]近红外仪器的蛋白质含量预测结果均高于样品的实验室分析结果,这可能是由于欧洲的近红外模型的建立样品来自于欧洲小麦。

关 键 词：WHEAT Quality analyze Europe laboratory 

分 类 号：S512.1[农业科学—作物学]