小麦籽粒挥发物研究进展  

Research progress of volatile matter in wheat grain

作　　者：张梦祺 胡泽林 曾令楠 程颖 周畅 崔文礼[1] 郑文寅[1] ZHANG Meng-qi;HU Ze-lin;ZENG Ling-nan;CHENG Ying;ZHOU Chang;CUI Wen-li;ZHENG Wen-yin(School of Agronomy,Anhui Agricultural University,Hefei 230036,China)

机构地区：[1]安徽农业大学农学院,安徽合肥230036

出　　处：《江苏农业学报》2021年第4期1071-1076,共6页Jiangsu Journal of Agricultural Sciences

基　　金：国家重点研发项目(2016YFD0300405);安徽农业大学大学生创新创业项目(XJDC2019115)。

摘　　要：面制品的食味品质(麦香味)是重要的感觉评价指标,主要受籽粒挥发物的种类和含量的影响。本文对小麦籽粒挥发物组成、检测技术、影响小麦籽粒挥发物的因素等方面进行了综述,并对其在食味品质、植物保护、小麦籽粒贮藏品质、香麦种质资源的筛选等方面的应用进行总结和展望,以期为小麦籽粒挥发物相关的遗传和分子标记研究以及小麦食味品质(麦香味)改良提供参考依据。The taste quality(wheat flavor)of flour products is an important sensory evaluation index,which is mainly affected by the types and contents of grain volatiles.In this paper,the composition of wheat grain volatiles,the detection techniques and the factors affecting wheat grain volatiles were reviewed,and their applications in taste quality,plant protection,wheat grain storage quality and selection of wheat germplasm resources were summarized and prospected to provide reference for genetic and molecular markers research related to volatile matter of wheat grain and improvement of wheat taste quality.

关 键 词：小麦 挥发物 检测技术 影响因素 

分 类 号：S512.101[农业科学—作物学]