中文摘要：

选用25个面粉色泽差别较大的小麦品种（系），研究了黄碱面条的色泽及其稳定性的影响因素。结果表明：鲜黄碱面条与干黄碱面条色泽亮度（L^＊值）均与面粉的色泽亮度（L^＊值）呈显著和极显著正相关，与蛋白质含量、湿面筋含量及灰分含量均呈显著或极显著负相关，煮后面条的色泽亮度（L^＊值）仅与灰分含量呈显著负相关。三种状态黄碱面杀的色泽红度（a^＊值）均与面粉的色泽亮度（L^＊值）呈显著或极显著负相关。鲜黄碱面条和干黄碱面条的色泽黄度（b^＊值）均与面粉色泽黄度（b^＊值）和麦黄酮含量呈显著或极显著正相关，煮后面条的色泽黄度（b^＊值）仅与麦黄酮含量呈显著正相关。黄碱面条色泽亮度（L^＊值）的稳定性与面粉R457白度、面粉L^＊值呈极显著和显著正相关，与蛋白质含量、类胡萝卜素含量和麦黄酮含量呈显著或极显著负相关，黄碱面条色泽黄度（b^＊值）的稳定性与籽粒硬度、类胡萝卜素含量和麦黄酮含量呈显著或极显著正相关。

英文摘要：

The factors affecting the color of yellow alkaline noodle （YAN） and the color stability were studied using 25 wheat cultivars （lines） differing greatly in flour color. The following are the results： Fresh and dried YAN color brightness （L^＊ value） show significant or extremely significant positive correlation with flour color brightness, and significant or highly significant negative correlations with flour protein content, wet gluten content and flour ash content. Cooked YAN color brightness only shows significant negative correlation with flour ash content. The color redness （a^＊ value） of fresh, dried, and cooked YAN all show significant or highly significant negative correlation with flour color brightness. The color yellowness （ b^＊ value） of fresh and dried YAN show highly significant positive correlations with flour color yellowness and flavone content; the color yellowness of cooked YAN only shows significant positive correlation with flour flavone content. The stability of color brightness of YAN during storage exhibits significant positive correlation with flour whiteness （ R457 ） and flour color brightness exhibits significant or highly significant negative correlations with flour protein content, carotenoid content and flavone content. The stability of color yellowness of YAN during storage exhibits significant or highly significant positive correlations with grain hardness, flour carotenoid content and flavone content.