黄淮南片小麦主要品质性状相关性分析  

Correlation Analysis of Main Quality Characters of Wheat from the South of Yellow&Huai River Valley

作　　者：望俊森 张中州 袁谦 甄士聪 史峰 王丽娜 张朋伟[2] 徐立平 张立超[3] 赵永涛 WANG Junsen;ZHANG Zhongzhou;YUAN Qian;ZHEN Shicong;SHI Feng;WANG Lina;ZHANG Pengwei;XU Liping;ZHANG Lichao;ZHAO Yongtao(Luohe Academy of Agricultural Sciences,Luohe 462300,China;Shijiazhuang Academy of Agricultural and Forestry Sciences,Shijiazhuang 050011,China;Institute of Crop Sciences,Chinese Academy of Agricultural Sciences,Beijing 100081,China)

机构地区：[1]漯河市农业科学院,河南漯河462300 [2]石家庄市农林科学研究院赵县实验基地,河北石家庄050011 [3]中国农业科学院作物科学研究所,北京100081

出　　处：《山西农业科学》2021年第12期1438-1443,共6页Journal of Shanxi Agricultural Sciences

基　　金：河南省现代农业产业技术体系专项资金项目(z2010-01-06)。

摘　　要：利用黄淮南片150份小麦材料,测定并分析了小麦总淀粉含量、直链淀粉含量、支链淀粉含量、蛋白质含量、湿面筋含量及硬度指数6个品质相关性状指标,并对小麦主要品质性状之间的相关性进行分析,可为小麦品质改良提供理论依据。结果表明,小麦总淀粉含量为64.22%~71.94%,直链淀粉含量为18.78%~23.39%,支链淀粉含量为44.59%~51.67%,小麦籽粒硬度指数为14.57~77.58,蛋白质含量为12.24%~16.05%,湿面筋含量为29.40%~38.40%;总淀粉含量与支链淀粉含量变异系数较小,分别为1.68%和2.74%,硬度指数变异系数最大,为21.45%,直链淀粉含量、蛋白质含量、湿面筋含量变异系数分别为3.93%、5.42%和5.36%。总淀粉含量与支链淀粉含量呈极显著正相关,与硬度指数、蛋白质含量及湿面筋含量呈极显著负相关;直链淀粉含量与支链淀粉含量、硬度指数和蛋白质含量呈极显著负相关,与湿面筋含量呈显著负相关;支链淀粉含量与蛋白质含量和湿面筋含量呈极显著负相关;蛋白质含量与湿面筋含量呈极显著正相关,其相关系数高达0.981,表明蛋白质含量与湿面筋含量具有紧密关联。The research and analysis on the correlation of main quality traits of wheat can provide a theoretical basis for the improvement of wheat quality.A panel of 150 varieties from China was evaluated for six quality traits(total starch content,amylose content,amylopectin content,protein content,wet gluten content and hardness index).The results showed that wheat starch content was 64.22%-71.94%,amylose content was 18.78%-23.39%,the amylopectin content was 44.59%-51.67%,the wheat grain hardness index was 14.57-77.58,the protein content was 12.24%-16.05%,the wet gluten content was 29.40%-38.40%.The coefficients of variation of total starch content and amylopectin content were relatively small,which were 1.68%and 2.74%,respectively.The coefficient of variation of hardness index was the largest at 21.45%,and the coefficient of variation of amylose content,protein content and wet gluten content were 3.93%,5.42%and 5.36%,respectively.The total starch content was significantly positively correlated with the amylopectin content,and was significantly negatively correlated with the hardness index,protein content and wet gluten content.The amylose content was significantly negatively correlated with the amylopectin content,hardness index and protein content,and significantly negatively correlated with the wet gluten content.The amylopectin content significantly negatively correlated with the content of protein and wet gluten.Protein content and wet gluten content were extremely significantly positively correlated,and the correlation coefficient was as high as 0.981,indicating that protein content was closely related to wet gluten content.

关 键 词：普通小麦 品质性状 相关性分析 黄淮南片 

分 类 号：S512.1[农业科学—作物学]