【作者】 欧阳韶晖；

【导师】 魏益民；

【作者基本信息】 西北农林科技大学 ， 食品科学， 2003， 硕士

【摘要】 以参加陕西省 1999/2000 年度和 2000/2001 年度中肥组小麦品种区域试验的小麦品种（品系）为研究对象，以陕 229 和小偃 6 号、高优 503、小偃 107 等近年来有生产规模的优质小麦为对照，通过对籽粒物理性状、磨粉品质性状的分析，旨在认识陕西关中冬小麦磨粉品质现状，发现磨粉品质性状较好的品系，分析磨粉品质的年际差异，并提出该地区小麦磨粉品质性状改良的前景。 试验结果表明： 1．陕西关中小麦近年来育成品种具有较高的千粒重和容重，硬质小麦占大多数。两年度参试小麦千粒重平均高于 40g，容重平均高于 780g/L，多数样本硬度在 50%以上。 2．陕西关中近年育成品种（品系）磨粉品质性状有较大差异。品种间 1B 取粉率、1 次出粉率变异系数均在 10%以上，最终出粉率和磨粉质量值变异系数接近 10%。两年度参试样本的最终出粉率分别为 58.75%和 59.37%。 3．一些大粒型和近圆型的品种（品系）如军绿 4 号、97（39）、小偃 107 等有较高的出粉率，是关中小麦品质较好的材料。 4．参试品系籽粒物理性状年际间差异大，磨粉品质年际间差异小。 5．根据小麦籽粒性状与磨粉品质性状的相关性分析，认为：千粒重、籽粒厚度与磨粉品质有关，是预测籽粒出粉率的重要性状。1B取粉率、1 次出粉率、面粉灰分、最终出粉率等磨粉品性状之间呈显著正相关关系。 6．根据以上结果初步认为：提高籽粒千粒重，长度与厚度的比值，是改良关中小麦磨粉品质关键性状。更多还原

【Abstract】 Compared with the wheat varieties of Shaan 229, Xiaoyan 6, Gaoyou 503 andXiaoyan 107, grain physical qualities and milling qualities of the wheat varieties and linesthat were coming from Shaanxi province medium fertile region test of 1999～2000 and2000～2001 were analyzed. According to the results, the condition of milling qualities ofwinter wheat in Shaanxi Guanzhong region was showed, the varieties and lines which hadgood milling qualities were selected, the difference between years was researched, and theway to improve the qualities was suggested. 1. The average thousand-kernel weight of samples was higher than 40g. The averagetest weight was higher than 780g/L. The hardness of most of samples was above 50%. 2. The CV(coefficient of variation) between varieties of 1B flour extraction and onceflour extraction was above 10%, and of final milling yields and milling quality number wasclose to 10%. The average final flour yields of wheat varieties of 1999～2000 and 2000～2001 were 58.75% and 59.37%. 3. The wheat varieties of Junlü4 , 97(39) and Xiaoyan 107 that had the big orpearling kernel had high milling yields and good milling qualities. 4. The difference between years of grain physical qualities was significant, and ofmilling quality index was small. 5. According to the correlation analysis between wheat grain physical qualities andmilling qualities, the thousand –kernel weight and thickness of grain that was related to themilling qualities had the ability to forecast the milling yields. The 1B flour extraction, theonce flour extraction, the ash content and final flour yields were positively related to themilling qualities significantly. 6. The thousand-kernel weight and the ratio of the length to the thickness of wheatkernel were the key properties to improve the wheat milling qualities.更多还原