中文摘要：

选用25个面粉色泽差别较大的小麦品种（系），研究了白盐面条的色泽及其稳定性的影响因素。结果表明，鲜白盐面条和干白盐面条的L^＊值（色泽亮度）与面粉R457白度、面粉L^＊值均呈显著或极显著正相关，与面粉b^＊值、蛋白质含量、湿面筋含量及类胡萝卜素含量均呈显著或极显著负相关。煮后面条L^＊值与各面粉品质指标的相关性均未达显著水平。鲜、干和煮后白盐面条的色泽红度（a^＊值）均与面粉a^＊值呈显著和极显著正相关，干面条的a^＊值还与灰分含量和类胡萝卜素含量呈显著正相关。3种状态白盐面条的色泽黄度（b^＊值）均与面粉b^＊值呈极显著正相关，与面粉R457白度呈极显著负相关。干面条和煮后面条的b^＊值还与蛋白质含量、湿面筋含量、面粉颗粒度及类胡萝卜素含量呈显著或极显著正相关。鲜白盐面条放置过程中色泽亮度的稳定性与面粉R457白度、面粉L^＊值呈显著正相关，与蛋白质含量和多酚氧化酶活性呈显著负相关。b^＊值的稳定性与类胡萝卜素含量呈显著正相关，与直链淀粉含量、多酚氧化酶活性呈极显著负相关。

英文摘要：

Noodle is one of the staple foods in China. Approximately 40 percent of flour is annually used in the production of white salted noodles （WSN） in China. The most important characteristics of white salted noodles are eating quality （noodle texture）, followed by color, taste and surface appearance. The firm texture and white color are the quality preference for Chinese consumers. In this paper, tbe factors affecting white salted noodle color and its stability were studied using 25 wheat cultivars （lines） differing greatly in flour color. The results indicated that, the color brightness （L^＊ value） in fresh and dried WSN showed significant or highly significant positive correlation with flour whiteness （R457） and flour color brightness L^＊ value, and significant or highly significant negative correlation with flour color yellowness （b^＊ value）, flour protein content, wet gluten content and flour carotenoid content. Cooked WSN color brightness showed no significant correlation with flour quality parameters. The color redness （a^＊ value） of fresh, dried and cooked WSN all showed significant or highly significant positive correlation with flour color redness. In addition, the color redness of dried WSN also showed significant positive correlation with flour ash content and carotenoid content. The color yellowness of fresh, dried and cooked WSN showed highly significant positive correlation with flour color yellowness, and highly significant negative correlation with flour whiteness （R457）. In addition, the color yellowness of dried and cooked WSN also showed significant or highly significant positive correlation with flour protein content, wet gluten content, flour granulation and carotenoid content. The stability of color brightness of WSN during storage exhibited significant positive correlation with flour whiteness （R457） and flour color brightness, as well as significant negative correlation with flour protein content and polyphenol oxidase（PPO） activity. The stabilit