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作者	单位
王海容，王永锋，朱国军，唐绍培，王瑶，韦胜利，陈帅，万懿杰，牛娜，马翎健	(1.西北农林科技大学农学院，陕西杨凌 712100； 2.河南黄泛区地神种业有限公司，河南周口 466632；3.贵州珍酒酿酒有限公司，贵州遵义 563000）

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中文摘要:

为探明酿酒专用小麦的主要籽粒品质特征，对12个常用酿酒小麦品种及6个非酿酒小麦品种的主要籽粒品质指标进行了分析与比较。结果表明，12个酿酒小麦品种的硬度指数均小于45%，角质率均小于70%，平均总淀粉含量大于60%，其中支链淀粉占比大于70%;籽粒硬度指数、角质率、饱满度及淀粉含量与弱筋小麦皖西麦0638相近；蛋白质、湿面筋含量显著低于非酿酒小麦西农20、周麦36，符合中国中筋小麦标准。相关性分析表明，酿酒小麦籽粒硬度指数与角质率呈极显著正相关，与千粒重呈极显著负相关；支链淀粉含量与千粒重呈显著正相关。通过聚类分析将12种酿酒小麦分为3个类群，类群Ⅰ包括9个品种，较其他2个类群总淀粉含量、支链淀粉含量高，硬度、蛋白质含量适中。综上所述，供试酿酒小麦籽粒具有软质、饱满、胚乳呈粉质-半角质、蛋白质含量适中、支链淀粉含量高等特点；籽粒特性和淀粉含量接近弱筋小麦并具备中筋小麦的蛋白质、湿面筋含量的小麦品种具有更大优势成为酿酒小麦。

英文摘要:

In order to explore the main grain quality characteristics of brewing wheat, the main grain quality characteristics of 12 brewing wheat varieties and six non-brewing wheat varieties were compared and analyzed. The results showed that the hardness index of the 12 brewing wheat was less than 45%, and the cutin rate was less than 70%, the average total starch content was more than 60%, in which the proportion of amylopectin was more than 70%. The grain hardness index, cutin rate, plumpness and starch content of the 12 brewing wheat varieties were similar to those of Wanximai 0638. The protein and wet gluten contents of the 12 brewing wheat varieties were moderate, which were significantly lower than those of Xinong 20 and Zhoumai 36, and the two indices met the standard of medium gluten wheat in China. The correlation analysis showed that the grain hardness index of brewing wheat was significantly positively correlated with the cutin rate, but significantly negatively correlated with the thousand-grain weight. The amylopectin content in starch was significantly positively correlated with the thousand-grain weight. Through cluster analysis, the 12 brewing wheat varieties were clustered into three groups. The total starch content and amylopectin content of nine brewing wheat varieties in group I were higher than those in the other two groups, and the hardness and protein content were moderate. In conclusion, the kernel of brewing wheat should meet the characteristics of softness, plumpness, powdery-semi-horny endosperm, moderate protein content, and high amylopectin content in starch; wheat varieties with grain characteristics and starch content are basically close to weak gluten wheat, and protein and wet gluten contents of medium gluten wheat have greater advantages to become brewing wheat.

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