基于多年定点的小麦籽粒质量稳定性研究  

A Study on the Quality Stability of Wheat Grains at Designated Locations Across Multiple Years

作　　者：赵博慧 张影全[1] 景东林 刘保华[3] 程媛媛 苏玉环[3] 唐娜[1] 张波[1] 郭波莉[1] 魏益民[1] ZHAO BoHui;ZHANG YingQuan;JING DongLin;LIU BaoHua;CHENG YuanYuan;SU YuHuan;TANG Na;ZHANG Bo;GUO BoLi;WEI YiMin(Institute of Agricultural Products Processing,Chinese Academy of Agricultural Sciences/Integrated Laboratory of Grain and Oil Processing and Comprehensive Utilization Technology,Ministry of Agriculture and Rural Affairs,Beijing 100193;Xingtai Agricultural Science Research Institute,Xingtai 054099,Hebei;Handan Academy of Agricultural Sciences,Handan 056011,Hebei)

机构地区：[1]中国农业科学院农产品加工研究所/农业农村部粮油加工综合利用技术集成实验室,北京100193 [2]邢台市农业科学研究院,河北邢台054099 [3]邯郸市农业科学院,河北邯郸056011

出　　处：《中国农业科学》2024年第9期1833-1844,I0015,I0016,共14页Scientia Agricultura Sinica

基　　金：财政部和农业农村部:国家现代农业产业技术体系(CARS-03);中国农业科学院农产品加工研究所创新工程(CAAS-ASTIP-2022-IFST)。

摘　　要：【目的】质量稳定的小麦原粮可以保持加工工艺及其参数基本不变,减少加工过程中人为干预,并降低工艺调整过程损耗,同时保证面制品质量的稳定性。开展品种质量稳定性评价可以为加工企业采购质量稳定的原粮提供参考。【方法】以2013—2019年邢台市和邯郸市种植的7个小麦品种师栾02-1、济麦22、良星99、邯6172、婴泊700、鲁原502和藁优2018为参试样品,采用变异系数定量表征品种在多年、多地的质量稳定性。将容重、籽粒粗蛋白含量、湿面筋含量、面团稳定时间相乘,计算其乘积的变异系数,作为质量稳定性的综合性表征统计量。对同年同地的品种两两配对,分析其质量指标的稳定性。【结果】参试样品容重、蛋白质含量、湿面筋含量、面团稳定时间、质量指标乘积变异系数的波动范围分别为0.06%—5.50%、0.01%—12.21%、0.03%—10.02%、0.4%—138.69%、0.32%—140.01%。配对分析显示,品种容重稳定性从高到低依次为藁优2018、鲁原502、邯6172、良星99、婴泊700、济麦22、师栾02-1。籽粒粗蛋白含量稳定性从高到低依次为藁优2018、邯6172、婴泊700、鲁原502、良星99、济麦22、师栾02-1。湿面筋含量稳定性从高到低依次为藁优2018、邯6172、鲁原502、婴泊700、良星99、师栾02-1、济麦22。面团稳定时间稳定性从高到低依次为婴泊700、济麦22、藁优2018、鲁原502、邯6172、良星99、师栾02-1。上述质量指标乘积稳定性从高到低依次为婴泊700、藁优2018、鲁原502、良星99、邯6172、济麦22、师栾02-1。【结论】参试的质量指标中,容重的稳定性较高,面团稳定时间的稳定性较低,籽粒粗蛋白含量和湿面筋含量的稳定性介于两者之间。以4个质量指标乘积的变异系数为评价依据,婴泊700在参试品种中质量稳定性较高。【Objective】The stable quality of wheat raw grain can keep the processing technology and its parameters basically unchanged,reduce human intervention in the processing process and the loss of process adjustment,and ensure the stability of the quality of flour products.The evaluation of variety quality stability could provide the reference for processing enterprises to purchase stable quality raw grain.【Method】In this experiment,seven wheat varieties,including Shiluan 02-1,Jimai 22,Liangxing 99,Han 6172, Yingbo 700, Luyuan 502, and Gaoyou 2018, were planted in Xingtai and Handan cities from 2013 to 2019 and selected as trial samples. The coefficient of variation was used to quantitatively characterize the quality stability of varieties over multiple years and locations. The product of test weight, crude protein in grains, wet gluten content, and dough stability time was calculated, and its coefficient of variation was used as a comprehensive statistical measure of quality stability. Pairwise analysis of varieties in the same year and location was conducted to analyze the stability of their quality indicators.【Result】The fluctuation ranges of test weight, crude protein in grains, wet gluten content, dough stability time, and the coefficient of variation of the product of quality indicators were 0.06%-5.50%, 0.01%-12.21%, 0.03%-10.02%, 0.4%-138.69%, and 0.32%-140.01%, respectively. Pairwise analysis showed that the stability of test weight from high to low was Gaoyou 2018, Luyuan 502, Han 6172, Liangxing 99, Yingbo 700, Jimai 22, and Shiluan 02-1. The stability of crude protein in grains from high to low was Gaoyou2018, Han 6172, Yingbo 700, Luyuan 502, Liangxing 99, Jimai 22, and Shiluan 02-1. The stability of wet gluten content from high to low was Gaoyou 2018, Han 6172, Luyuan 502, Yingbo 700, Liangxing 99, Shiluan 02-1, and Jimai 22. The stability of dough stability time from high to low was Yingbo 700, Jimai 22, Gaoyou 2018, Luyuan 502, Han 6172, Liangxing 99, and Shiluan 02-1. The stability of the p

关 键 词：小麦 籽粒质量 品质稳定性 加工品质 变异系数 

分 类 号：S512.1[农业科学—作物学]