中国农业科学 ›› 2019, Vol. 52 ›› Issue (13): 2193-2207.doi: 10.3864/j.issn.0578-1752.2019.13.001

• 作物遗传育种·种质资源·分子遗传学 • 上一篇    下一篇

长江中下游地区小麦品种籽粒和面条品质分析

吴豪1,黄园园1,汪辉1,周玉1,沈家成1,张璨1,丁锦锋2,邹娟3,马尚宇1,郭文善2,郑文寅1(),姚大年1()   

  1. 1 安徽农业大学农学院/农业部黄淮南片小麦生物学与遗传育种重点实验室,合肥 230036
    2 扬州大学/江苏省粮食作物现代产业技术协同创新中心,江苏扬州 225009
    3 湖北省农业科学院作物研究所,武汉 430064
  • 收稿日期:2019-03-05 接受日期:2019-04-18 出版日期:2019-07-01 发布日期:2019-07-11
  • 通讯作者: 郑文寅,姚大年
  • 作者简介:吴豪,E-mail:18297929133@163.com。
  • 基金资助:
    国家重点研发计划(2016YFD0300405);安徽省自然科学基金(1608085MC70)

Comprehensive Analysis on Grain and Processing Quality of Several Wheat Varieties in the Middle and Lower Reaches of Yangtze River

WU Hao1,HUANG YuanYuan1,WANG Hui1,ZHOU Yu1,SHEN JiaCheng1,ZHANG Can1,DING JinFeng2,ZOU Juan3,MA ShangYu1,GUO WenShan2,ZHENG WenYin1(),YAO DaNian1()   

  1. 1 College of Agronomy, Anhui Agricultural University/Key Laboratory of Wheat Biology, Genetic and Breeding in Huang-Huai Southern Areas, The Ministry of Agriculture, Hefei 230036
    2 Yangzhou University/Co-Innovation Center for Modern Production Technology in Grain Crops of Jiangsu Province, Yangzhou 225009, Jiangsu
    3 Institute of Food Crops , Hubei Academy of Agricultural Sciences, Wuhan 430064
  • Received:2019-03-05 Accepted:2019-04-18 Online:2019-07-01 Published:2019-07-11
  • Contact: WenYin ZHENG,DaNian YAO

摘要:

【目的】分析长江中下游麦区江苏省、安徽省和湖北省等3个省份间小麦品种的品质性状差异,选出重要品质性状指标,以及对面条等加工品质产生重要影响的因素,为长江中下游地区小麦品种品质评价、优质专用小麦品种选育和品质区划等提供理论依据。【方法】在对各品质性状进行方差分析的基础上,对种植于3个省份6个试点13个小麦品种的25个品质性状进行主成分分析,筛选和评价该地区小麦品种重要品质性状;采用正交偏最小二乘法判别分析区分省份间品质性状的差异;对影响面条品质的因素作通径分析。【结果】供试材料所有品质性状在地点、品种、品种×地点间差异均达到极显著水平;主成分分析将所有品质性状分为淀粉糊化指数、面粉吸水指数、粉质仪指数、蛋白质指数、面粉色泽指数、麦谷蛋白指数、淀粉崩解值指数7个主成分,其累计贡献值达81.250%,涵盖绝大多数的品质性状;对总体的品质评价起第一主导作用的是淀粉糊化指数,其次是面粉吸水指数和粉质仪指数;正交偏最小二乘法判别分析结果表明,该麦区3个省份间品质性状差异表现在反弹值、最终黏度、低谷黏度和峰值黏度等淀粉糊化特性上;通径分析结果显示碳酸钠溶剂保持力对面条感官评价的直接正向效应最大,而淀粉糊化的崩解值和面筋表现指数对面条感官评价的负向作用较大。【结论】长江中下游地区的小麦品质在不同品种间和不同种植区间的品质性状存在着极显著差异;淀粉糊化特性指数等品质性状表现易受环境的影响,且是影响该区总体品质评价的第一主导因子;江苏省、安徽省和湖北省等3个省份间小麦品种在反弹值、最终黏度、低谷黏度和峰值黏度等淀粉糊化特性的差异最大,在选育该区中弱筋小麦品种和评价其品质时,应加强对低谷黏度、最终黏度、峰值黏度等淀粉糊特性的重视;影响面条品质(感官评价)的主要因素是破损淀粉率,破损淀粉率高的面粉,适合制作优质面条。

关键词: 小麦, 品质, 主成分分析, 正交偏最小二乘法判别分析, 通径分析

Abstract:

【Objective】 The present study was conducted to analyze the quality differences of tested wheat varieties in the middle and lower reaches of Yangtze River, including Jiangsu, Anhui and Hubei Provinces. The important factors influencing the noodle quality was assessed in providing theoretical basis for the wheat quality evaluation, variety selection with high-quality, and regional distribution of wheat quality. 【Method】 Based on the variance analysis of quality properties, principal component analysis was carried out in 25 quality traits of 13 wheat varieties planted in 6 pilot sites from 3 provinces, so as to evaluate and screen the important quality properties in this area. Then, partial least square analysis was used to distinguish the quality variation among provinces. Finally, the factors affecting the quality of noodle were analyzed by path analysis. 【Result】 Principal component analysis classified all quality traits into starch gelatinization index, flour water absorption index, flour quality index, protein index, flour color index, glutenin index and starch breakdown index and their cumulative contribution value reached 81.250% covering the vast majority of quality indexes. In the middle and lower reaches wheat areas of the Yangtze River, starch gelatinization index was the leading factor in quality evaluation, followed by flour water absorption index and flour quality index. The results of orthogonal partial least squares discriminant analysis (OPLS-DA) showed that the specific quality differences among the three provinces in this region were manifested in the gelatinization characteristics of starch, such as final viscosity and setback. From the results of path analysis, sodium carbonate solvent retention capacity could be seen as the largest directly positive effect on the sensory evaluation of noodles, while the disintegrating value of starch gelatinization and gluten performance index had relatively great negative effect on noodle quality. 【Conclusion】 Wheat quality in the middle and lower reaches of the Yangtze River is a complex integrative character, and there are significant differences in quality traits among different cultivars and planting areas. Starch gelatinization index and other quality traits are all easily affected by the environment. The great quality variation among the three provinces is setback and final viscosity of starch. With the increase of Trough, final viscosity and setback in starch, the quality of noodle enhance. Damaged starch content is the main factor that affects the quality of noodles based on the sensory evaluation. The wheat flour with high damaged starch content could be used to produce the high-quality noodle.

Key words: wheat, quality, principal component analysis, orthogonal partial least squares discriminant analysis, path analysis