【作者】 娆大年； 钱森和； 张文明； 姜平；

【Author】 Q1AN Sen-He ZHANG Wen-Ming JIANG Ping Yao Da-Nian~·(Anhui Agricultural University Agricultural college;Hefei 230036)

【机构】 安徽农业大学农学院；

【摘要】 戊聚糖是影响小麦营养品质和加工品质的重要因素。本文对长江中下游麦区和黄淮麦区61个小麦品种的水溶性戊聚糖、非水溶性戊聚糖和总戊聚糖含量进行了分析。结果表明,不同品种间三种戊聚糖含量均存在较大差异,水溶性、非水溶性和总戊聚糖含量的变异范围分别为0.61%～1.74%、3.77%～4.34%和4.38%～6.08%。不同硬度类型小麦品种间水溶性和非水溶性戊聚糖含量存在显著差异,而总戊聚糖含量差异不显著。更多还原

【Abstract】 Pentosans is one of most important factors to affect nutrition qualities and processing qualities of common wheat.61 wheat cultivars from Middle and Low Yangtze Winter Wheat Region and Yellow and Huai Facultative Wheat Region were analyzed to understand the variation of water-soluble pentosans(WSP)、water -insoluble pentosans(WIP) and total pentosans(TP).The results indicated that variation of WSP、WIP、and TP are 0.61%-1.74%、3.77%-4.34%,and 4.38%-6.08%,respectively.WSP content of hard wheat is higher than that in soft wheal,while WIP content of soft wheat is higher than that in hard wheat,no difference was observed in TP between hard and soft wheat.更多还原