中国主产区小麦在品质区域间的差异

选取2003—2007年我国4个麦区174个品种2 571份小麦样品，对14个品质性状在各麦区的差异进行了分析。结果表明，年度之间，小麦品质性状在各麦区内具有明显差异，变化无规律。籽粒蛋白质含量、湿面筋含量、形成时间、稳定时间、面包体积和面包评分的年度平均值麦区差异达1%或5%显著水平，由北到南呈华北北部强筋麦区(I)>黄淮北部强筋中筋麦区(II)>黄淮南部中筋麦区(III)>长江中下游中筋弱筋麦区(IV)；北部麦区(I、II)的降落数值、出粉率、沉淀值、吸水率、拉伸面积、延伸性和最大抗延阻力的5年平均值显著大于南部麦区(III、IV)。达到优质强筋小麦标准的样品主要集中在I、II区，达到优质弱筋小麦标准的样品主要集中在IV区，III区以中筋小麦为主，形成了由北到南由不同小麦品质类型构成的品质区域布局。

Variation of Wheat Quality in Main Wheat-Producing Regions in China

In China, regional planning for wheat quality consists of three regions and 10 subregions. The main wheat-producing area is composed of several subregions, such as Northern part of North China (I), Northern part of Huang-Huai Region (II), Southern part of Huang-Huai Region (III), and Middle-to-Lower Reaches of Yangtze River (IV). Generally, wheat cultivars growing in the four subregions are characterized with strong gluten, strong-to-medium gluten, medium gluten, and medium-to-weak gluten, respectively. To study the distribution of cultivars with various quality types, a total of 2 571 samples of 174 wheat cultivars collected from the four subregions in 2003–2007 were analyzed with 14 quality traits. There were significant (P < 0.05 or P < 0.01) variations among the four subregions in each year. However, the variance trends were not consistent across years. Based on the averages of the five years, significant (P < 0.05 or P < 0.01) differences were observed among various subregions in kernel protein content, wet gluten content, forming time, stability time, loaf volume, and loaf score, which in the four subregions were sanked as I > II > III > IV. Cultivars from I and II subregions performed higher falling number, flour yield, sedimentation value, water absorption, extension area, extensibility, and maximum resistance to extensibility than those from III and IV subregions. Most of the strong-gluten cultivars were distributed in I and II subregions, and the medium-gluten and weak-gluten wheat were mainly planted in III and IV subregions, respectively.