中文摘要：

为了研究具有相同高分子量谷蛋白亚基（HMW—GS）组合的小麦品种间是否存在品质差异，采用SDS-PAGE电泳技术从200多份黄淮冬麦区新育成的小麦品种（系）中筛选鉴定出12个具有1／7＋9／2＋12HMW—GS组合的小麦品种（系），并对其主要品质性状进行分析。结果表明，12个具有相同HMW—GS组合（1／7＋9／2＋12）小麦品种的面粉蛋白质含量、湿面筋含量和Zeleny沉淀值均存在差异，其中蛋白质含量和湿面筋含量差异不大，但Zeleny沉淀值差异较大（平均为30．2mL，变幅为23．3～45．9mL，变异系数为22．4％）。在面团流变学特性中除吸水率外，形成时间、稳定时间和评价值均有较大变异，形成时间平均为3．7min，变幅为2．2～7．4min，变异系数为36．9％；评价值平均为57．9，变幅为36～149，变异系数为53．0％；稳定时间变异最大，平均为3．7min，变幅为1．6～15、1min，变异系数为99．8％。表明具有相同HMW—GS组合的小麦品种的主要品质性状仍存在较大的差异。

英文摘要：

In order to study the quality traits among the wheat cultivars with the same high molecular weight glutenin subunits（1/7＋9/2＋12）, 12 wheat culitvars were screened from 230 wheat cultivars in Huang-huai wheat region and their mainly quality characteristics were analyzed. The results were as follows：there were some difference in protein content, wet gluten and Zeleny-sedimentation value among the 12 cultivars, among which difference in Zeleny-sedimentation value was significant, with mean value of 30.2 mL and variation range of 23.3-45.9 mL. For dough properties, the variations in most of dough characteristics except water absorption were significant, and the highest variation was observed in stability time, with average of 3.7 min and variation rage of 1.6-15.1 min.