中文摘要：

选用面粉色泽性状差别较大的16个不同品种（系）在山东省8个不同的生态类型区种植，分析了小麦主要品质性状和面粉色泽，以研究这些品质性状与面粉色泽的关系。结果表明，面粉R457白度与面粉色泽亮度（L^＊值）、面粉色泽红度（α^＊值）呈极显著正相关，与面粉色泽黄度（b^＊值）呈极显著负相关，面粉色泽亮度（L^＊值）和面粉色泽红度（α^＊值）与面粉色泽黄度（b^＊值）呈极显著负相关。面粉R457白度和面粉色泽亮度（L^＊值）均与淀粉含量呈极显著正相关。与籽粒硬度、面粉颗粒度、蛋白质含量、灰分含量和类胡萝卜素含量呈极显著负相关，面粉R457白度与出粉率呈显著负相关。籽粒硬度和蛋白质含量共同决定了面粉R457白度变异的81．9％。而面粉颗粒度、蛋白质含量和灰分含量共同决定了面粉色泽亮度（L^＊值）变异的94．5％。面粉色泽红度（α^＊值）与各面粉品质指标的相关性均未达到显著水平。面粉色泽黄度（b^＊值）与籽粒硬度、面粉颗粒度、蛋白质含量、灰分含量、类胡萝卜素含量呈极显著正相关．与淀粉含量呈极显著负相关。硬度、出粉率和蛋白质含量可以解释面粉色泽黄度（b^＊值）变异的75％

英文摘要：

In this paper, sixteen wheat cultivars （varieties） differing greatly in flour color characteristics were selected and planted at eight different ecological districts in Shandong province, the correlation between flour color and quality characteristics were analyzed. The main results were as follows. Flour whiteness （R457） exhibited extremely significant and positive correlation with the brightness of flour color （L^＊ value） and the redness of flour color （α^＊ value）, exhibited extremely significant negative correlation with the yellowness of flour color （b^＊ value） ;the brightness and redness of flour color all exhibited significant and negative correlation with yellowness of flour color （b^＊ value）. Flour whiteness （R457） and the brightness of flour color （L^＊ value） all exhibited extremely significant anctel positive correlation with starch content, exhibited extremely significant and negative correlation with kernel hardness, flour granulation, protein content, ash content and carotenoid content. In addition, Flour whiteness （R457） exhibited significant and negative correlation with flour yield. Protein content and kernel hardness accounted for 81.9 percent of the flour whiteness（R457）variability. Flour granulation,protein content and flour ash content accounted for 94.5 percent of the flour color brightness（L^＊ value）. The redness （α^＊ value） of flour color showed no significant correlation with the flour quality characteristics tested. The yellowness of flour color （b^＊ value） exhibited extremely significant and positive correlation with kernel hardness, flour granulation, protein content, ash content and carotenoid content, exhibited significant and negative correlation with starch content. Kernel hardness, flour yield and protein content accounted for 75 percent of the flour color yelloweness（b^＊ value）.