小麦溶剂保持力微量测定方法的建立

采用15个不同硬度小麦的0.5 g面粉或0.5 g全麦粉进行4种溶剂保持力的测定,并与标准的5.0 g面粉测定方法比较.结果显示: 0.5 g面粉测定法的测定结果与5.0 g面粉测定法(标准方法)的相关极显著,水、碳酸钠、蔗糖和乳酸溶剂保持力的相关系数分别为0.98、0.96、0.95和0.98,表明0.5 g面粉测定法可以替代标准测定方法用于软质小麦的早代筛选;0.5 g全麦粉测定法的乳酸溶剂保持力与标准方法的相关极显著,相关系数为0.73,但水、碳酸钠和蔗糖溶剂保持力与标准方法的相关不显著,因此不能替代标准方法用于软质小麦的早代筛选.

Microdetermination of Solvent Retention Capacity in Wheat

In order to establish an optimal method for the early generation selection of soft wheat,0.5 g flour or 0.5 g wheat meal of 15 wheat varieties with different hardness were used to determine the retention capacities of four solvents(water,sodium carbonate,sucrose,and lactic acid) and the values obtained were compared with SRC values by 5.0 g flour standard method.The SRC values determined by using 0.5 g flour correlated significantly with those by standard method with r=0.98 for water SRC,r=0.96 for sodium carbonate SRC,r=0.95 for sucrose SRC and r=0.98 for lactic acid SRC.However,there was no significant correlation between the methods by 0.5 g whole meal and 5 g flour except for lactic acid SRC.The results indicated that 5.0 g flour standard method could be replaced by 0.5 g flour method instead of 0.5 g whole meal method in assessing early generation breeding materials of soft wheat.