刘巧 方正武 张晓 胡文静 李曼 江伟 高德荣

摘要： 为了发掘更多与小麦溶剂保持力（Solvent retention capacity，SRC）显著相关的位点，以171个小麦品种（系）组成的自然群体为材料，于2017-2018和2018-2019年度分别在扬州、高邮种植，收获后测定5%乳酸SRC、5%碳酸钠SRC、50%蔗糖SRC和水SRC，结合群体90K SNP芯片基因型资料对小麦溶剂保持力进行全基因组关联分析（Genome-wide association study，GWAS）。在2年2点共4个环境下检测到12个稳定的显著性关联位点，分别位于1B、2A、4D染色体上，单个位点的表型解释率为6.93%～14.83%。在1B染色体上检测到同时控制水SRC、乳酸SRC和碳酸钠SRC的位点，可解释6.93%～14.83%表型变异率;在4D染色体上检测到同时控制水SRC、碳酸钠SRC的位点，可解释表型变异率7.04%～9.76%。发掘到的与小麦溶剂保持力显著相关的位点及其SNP可用于软质或弱筋小麦品质育种。

关键词： 普通小麦;溶剂保持力;关联分析;弱筋小麦品质育种

中图分类号： S512.1  文献标识码： A  文章编号： 1000-4440（2021）02-0273-07

Abstract： Natural population of wheats composed of 171 varieties （strains） planted in Yangzhou and Gaoyou in 2017-2018 and 2018-2019 respectively were used as the materials to explore more sites significantly related to solvent retention capacity （SRC） of wheats. After harvest， 5% lactic acid SRC， 5% sodium carbonate SRC， 50% sucrose SRC and water SRC were determined， and genome-wide association study （GWAS） was conducted to study the solvent retention capacity of wheat based on the genotype data of 90K SNP microarray. A total of 12 stable and significant associated loci were detected in four environments at two points of two years， which were located on chromosomes 1B， 2A and 4D， respectively. The phenotypic explanation ratio of single locus was 6.93%-14.83%. The locus associated with simultaneous control of water SRC， lactic acid SRC and sodium carbonate SRC was detected in 1B chromosome， which could explain 6.93%-14.83% of the phenotypic variations. The locus associated with simultaneous control of water SRC and sodium carbonate SRC was detected in 4D chromosome， which could explain 7.04%-9.76% of the phenotypic variations. The loci and SNPs significantly related to the solvent retention capacity of wheat found in this study can be applied in the breeding of wheat with soft or weak-gluten qualities.

Key words： common wheat;solvent retention capacity;association analysis;breeding of weak gluten wheat

近年来，中国弱筋小麦生产发展迅速，品质评价逐渐完善。溶剂保持力（Solvent retention capacity， SRC）由反映蛋白质、淀粉和面筋含量等不同特性的4种指标（水SRC、碳酸钠SRC、蔗糖SRC和乳酸SRC） [1-3]构成，SRC测定是目前评价软质或弱筋小麦品质的主导方法[4]。有研究结果表明，水SRC、碳酸钠SRC与籽粒硬度显著相关[5-6]。SRC（乳酸SRC除外）与蛋白质含量、小麦揉混特性和湿面筋含量显著相关[7-10] ，可以利用SRC值对面粉蛋白质质量进行评价。Guttier等[11]发现乳酸SRC与沉降值正相关，碳酸钠SRC与硬度负相关。罗勤贵等[12]和张岐军等[13]发现4种SRC都与曲奇饼干直径大小呈极显著负相关关系。由此可见， SRC值与小麦蛋白质含量、硬度、饼干品质等指标高度相关，是评价小麦品质的重要指标。……