【作者】 王格格；

【导师】 张国权； 魏益民；

【作者基本信息】 西北农林科技大学 ， 粮食、油脂及植物蛋白工程， 2006， 硕士

【摘要】 以1992～2003年参加陕西关中地区小麦品种区域试验的179个小麦品种(品系)品质性状在同一地区上的表现为基础,通过多种统计分析方法,分析品种、环境及其互作对小麦品质的影响,探讨小麦品质性状间的关系,对现行品质指标体系进行优化,并结合现行的小麦标准,探索适合小麦品质分类更为科学的方法。试验结果表明:1.关中地区小麦品种(品系)籽粒的千粒重、容重、硬度、蛋白质含量、湿面筋含量均较高,但沉淀值较低,蛋白质的质量较差;面团的稳定时间较低,软化度较高,评价值较低。参试品种大部分属于中筋小麦,强筋和弱筋小麦品种较少。2.除出粉率外,其他17个品质性状在品种、地点或其中之一者间均有显著或极显著差异;7个品质性状的品种与地点互作效应达到极显著水平。小麦各品质性状受品种、地点影响程度不同。3.蛋白质品质性状间的相关性均呈显著或极显著正相关;粉质参数中的稳定时间与评价值呈显著或极显著正相关,软化度与稳定时间、评价值均呈显著或极显著负相关;沉淀值与评价值呈显著或极显著正相关;其他品质性状间的相关系数随年度和群体构成的变化而有较大的变化。稳定时间、沉淀值、吸水率、湿面筋含量共同决定面包体积,它们对面包体积的直接作用依次减弱,沉淀值为面包体积的主要决策变量。4.因子分析表明,可将14个品质指标归属为粉质参数因子、蛋白质因子、制粉因子、质地因子和千粒重因子等5个公共因子,其累计方差贡献率已达到80.13%。利用构建模型从14个品质指标中筛选出影响小麦品质的主要因素为容重、蛋白质含量、湿面筋含量、沉淀值、形成时间、稳定时间、评价值。5.依据国标、小麦品种品质鉴评原理与方法及聚类分析对小麦品种进行分类,都有其各自的特点。依据国标对小麦品种进行分类,要求所有的规定指标都要符合标准;依据小麦品种品质鉴评原理与方法对小麦品种进行分类,会受到群体样本构成的影响;而通过因子分析后进行聚类分析,是用几个互不相关的又能反映原来多种品质性状信息的综合指标对小麦品质进行综合评价,其分类结果较为合理。6.对国标、小麦品种品质鉴评原理与方法及聚类分类结果进行综合分析可得:1998/1999年度的陕优225,1999/2000年度的陕253,2002/2003年度的陕253、豫麦47、陕150、郑麦9023、陕优225、82(42)-18、豫麦34、小偃503均为优质强筋小麦品种。更多还原

【Abstract】 On the basis of quality properties performance of 179 wheat varieties and lines coming from Guanzhong region of Shaanxi Province field-testing of 1992~2003 in the same site, through many statistical analysis methods, the influence of variety, environment and variety×environment interaction on wheat quality and the relationships between wheat quality properties were analyzed. The actual wheat quality index system was optimized, and more scientific method suitable for wheat quality classification was explored connected with the actual wheat standard.Such results were drown out as followings:1. Wheat varieties and lines in Guanzhong region were high in 1000-kernel weight, test weight, hardness, protein content and wet gluten content, but low in sedimentation value and protein quality. These characteristics led to short dough stability, high softening degree and low valorimeter value. Most wheat varieties and lines grown in Guanzhong region of Shaanxi province were middle gluten in quality, and few of them were strong gluten and weak gluten varieties.2. Except for flour extraction, the variances of varieties and sites or each of them in other 17 quality properties were significant (P<0.01 or P<0.05). The variances of varieties×sites in 7 quality properties were significant (P<0.01). The influence extent of varieties and sites on wheat quality properties was different.3. The correlations between protein quality properties were significantly positive. Valorimeter value was significantly positive correlated with stability and sedimentation value. Softening degree was significantly negative correlated with stability and valorimeter value. The correlations between other quality properties were changed with the change of year and sample structure. Stability, sedimentation value, water absorption and wet gluten content decided bread volume together, and the effects of them were weakened respectively from their direct effects on bread volume. The sedimentation value was the most decisive variable on bread volume.4. Factor analysis results showed that 14 wheat quality indexes could be compressed into farinogram factor, protein factor, milling factor, texture factor and 1000-kernel weight factor,更多还原