小麦品质生态及品质区划研究 Ⅰ.河南省小麦品质现状及地区差异

• 作 者: 王绍中 李春喜 章练红 崔转玲
• 机 构: 河南省农业科学院小麦研究所,河南师范大学,河南省农科院,河南省农科院 郑州 450002
• 出 处: 河南农业科学
• 发表日期: 1995年10期
• 关键词: 籽粒蛋白质含量 生态因子 面筋含量 醇溶蛋白 品质生态 区划研究 面包体积 环境条件 池栽 籽粒发育

研究证明,小麦的品质特性是品种基因型和环境条件的综合表现,环境生态因子对小麦籽粒蛋白质和烘烤品质有重要影响。对河南省30个小麦品种的籽粒品质和烘烤品质等多项指标的测定结果,其籽粒品质在全国居中上等水平,与世界一些主要产麦国的小麦品质相比,营养品质属于中等,用作烘烤的面团特性的主要指标较差。用4个小麦品种分别在北京、石家庄、郑州、灵宝、虞城和息县种植,其籽粒的球蛋白、醇溶蛋白、面团形成时间、稳定时间、面筋含量等指标都表现出由南向北的有规律变化。用3个小麦品种在全省不同地区54个点种植,相同品种不同地点的籽粒蛋白质含量可以相差12个百分点左右,其差异远远大于品种间。表明在一个省范围内,小麦籽粒品质的地域差异是明显的,为品质区划提供了理论依据。

Studies have shown that the quality of wheat is a comprehensive performance of the genotypes and environmental conditions, environmental ecological factors have an important impact on the quality of wheat protein and baking quality. The results showed that the grain quality of 30 wheat cultivars in Henan Province was the highest among the whole country. Compared with the wheat quality of some major wheat-producing countries in the world, the nutritional quality of medium- The main indicator of the dough properties used for baking is poor. Four wheat cultivars were planted in Beijing, Shijiazhuang, Zhengzhou, Lingbao, Yucheng and Xixi respectively. The indexes of globulin, gliadin, dough forming time, stability time and gluten content of the grains were all increased from south North of the regular changes. With 3 wheat cultivars planted in 54 spots in different parts of the province, the grain protein content of different wheat cultivars in the same variety can differ by about 12%, which is far greater than that of cultivars. It shows that the geographical difference of wheat grain quality is obvious within a province, which provides a theoretical basis for the quality division.