| 2006—2015年中国小麦质量年度变化 |
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| 引用本文： | 胡学旭,孙丽娟,周桂英,吴丽娜,陆 伟,李为喜,王 爽,杨秀兰,宋敬可,王步军.2006—2015年中国小麦质量年度变化[J].中国农业科学,2016,49(16):3063-3072. |
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| 作者姓名： | 胡学旭 孙丽娟 周桂英 吴丽娜 陆 伟 李为喜 王 爽 杨秀兰 宋敬可 王步军 |
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| 基金项目： | 农业技术试验示范专项经费（2130106-2-15） |
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| 摘 要： | 【目的】中国小麦由强筋小麦、中强筋小麦、中筋小麦和弱筋小麦4种类型构成,分析近10年来各类型小麦年度质量变化,探讨小麦生产质量现状、存在的问题和解决方法,为小麦生产、科研、购销和加工等环节提供必要的参考。【方法】对2006—2015年中国小麦生产区742个小麦品种7 561份样品的容重、蛋白质含量、湿面筋含量、沉淀指数和面团流变学特性进行测定,分析各类型小麦年度比例和8个主要品质性状年度变化。【结果】小麦品种结构有所改善,但达标样品比例较低。从品种比例看,强筋品种、中强筋品种、中筋品种和弱筋品种比例分别为12.6%、16.7%、68.7%和2.0%,年度间保持稳定。从样品比例看,强筋小麦、中强筋小麦、中筋小麦和弱筋小麦样品比例分别为21.0%、16.9%、49.4%和3.8%;各类型小麦样品比例年度间变化差异较大,年度间强筋小麦和中筋小麦呈此消彼长趋势,中强筋小麦呈缓慢增加趋势,弱筋小麦呈下降趋势。从达标样品比例看,各类型小麦达标比例较低,强筋小麦、中强筋小麦、中筋小麦和弱筋小麦达标比例分别为4.8%、4.6%、25.0%和0.4%。中国小麦总体质量表现为中筋小麦水平,容重、蛋白质含量和湿面筋含量年度间变化趋势不明显,沉淀指数、粉质和拉伸参数呈小幅下降趋势。强筋小麦、中强筋小麦和中筋小麦品质性状年度间保持相对稳定,沉淀指数、粉质和拉伸参数变化趋势基本相同;弱筋小麦近年来蛋白质含量、湿面筋含量和沉淀指数年度平均值增加,品质下降。不同类型小麦品质性状差异较大,容重年度平均值大小依次为中强筋小麦强筋小麦中筋小麦弱筋小麦,蛋白质含量和湿面筋含量年度平均值大小依次为强筋小麦中筋小麦中强筋小麦弱筋小麦,沉淀指数、粉质和拉伸参数年度平均值大小依次为强筋小麦中强筋小麦中筋小麦、弱筋小麦;年度平均值变幅不同,其中沉淀指数、粉质和拉伸参数年度平均值变幅大小依次为强筋小麦中强筋小麦中筋小麦、弱筋小麦。【结论】中国小麦品种结构有所改善,各类型小麦达标比例较低,小麦质量有较大提升空间。应通过选育和推广高产优质专用小麦品种、合理增加现有各类型优质小麦品种面积和加大政策扶持力度等途径,优化品种结构,提高小麦质量。
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| 关 键 词： | 小麦 品质 蛋白质含量 品种 湿面筋含量 /> |
| 收稿时间： | 2016-03-31 |
Variations of Wheat Quality in China From 2006 to 2015 |
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| HU Xue-xu,SUN Li-juan,ZHOU Gui-ying,WU Li-na,LU Wei,LI Wei-xi,WANG Shuang,YANG Xiu-lan,SONG Jing-ke,WANG Bu-jun.Variations of Wheat Quality in China From 2006 to 2015[J].Scientia Agricultura Sinica,2016,49(16):3063-3072. |
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| Authors: | HU Xue-xu SUN Li-juan ZHOU Gui-ying WU Li-na LU Wei LI Wei-xi WANG Shuang YANG Xiu-lan SONG Jing-ke WANG Bu-jun |
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| Affiliation: | Institute of Crop Sciences, Chinese Academy of Agricultural Sciences/Laboratory of Quality and Safety Risk Assessment for Cereal Products(Beijing), Ministry of Agriculture, Beijing 100081 |
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| Abstract: | 【Objective】In this paper, the authors intended to give an overview of wheat quality with strong gluten, medium- strong gluten, medium gluten and weak gluten in wheat producing regions of China in recently 10 years, and to discuss the problems and solutions for wheat quality. 【Method】 A total of 7 561 samples of 742 wheat cultivars were collected from wheat producing regions of China in 2006–2015, and the variety structure was summed up, and testing weight, protein content, wet gluten content, sedimentation volume, and dough rheological properties were determined. 【Result】The testing results showed that wheat variety structure had some improvement which the proportion of wheat cultivars with strong gluten (12.6%), medium-strong gluten (16.7%), medium gluten (68.7%) and weak gluten wheat(2.0%) remained stable in years, and the proportion of each type of wheat samples reached 21.0%, 16.9%, 49.4% and 2.0%, respectively, while the proportion of wheat samples with each type reaching the standards was less (4.8%, 4.6%, 25.0%, and 0.4%, respectively). Each type of wheat samples varied among years, i.e., the proportion of strong gluten wheat and weak gluten wheat declined, while the medium gluten wheat and medium-strong gluten wheat increased in recent years. The medium gluten wheat is qualified as the relatively high protein quantity and low protein quality, but the sedimentation volume and dough rheological properties decreased slightly in years. The quality of wheat cultivars with strong gluten, medium- strong gluten and medium gluten remained stable, which the trends of sedimentation volume and dough rheological properties were similar, while the weak gluten wheat declined in quality due to the mean value of protein content, wet gluten content and sedimentation volume increased. There were distinct differences among the four types in quality, which the mean value of testing weight declined from medium strong gluten to strong gluten, and to medium gluten and weak gluten, protein content and wet gluten content declined from strong gluten to medium gluten, and to medium-strong gluten and weak gluten, sedimentation volume and dough rheological properties declined from strong gluten to medium-strong gluten, and to medium gluten and weak gluten. The change in average of quality traits among the four types was also different, of which the change range of sedimentation volume and dough rheological properties declined from strong gluten to medium-strong gluten, and to medium gluten and weak gluten. 【Conclusion】 Chinese wheat variety structure had some improvement, and the proportion of different types reaching the standards was less, which indicated there was much room for improvement of quality. In order to improve the quality of wheat by optimizing the structure of variety, it should increase the quality of breeding high-yielding wheat varieties and promotion efforts, optimize the regional distribution of approved varieties，and intensify policy support and so on. |
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| Keywords: | common wheat quality protein content cultivar wet gluten content
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