It is critical to clarify the associations between the newly available Mixolab parameters and flour protein characteristics and starch pasting properties determined by Mixograph, Rapid Visco-Analyzer (RVA), and noodle quality. Sixty wheat lines derived from Zhou 8425 B were used to measure parameters of Mixolab, Mixograph, RVA and noodle quality, and to determine the associations of parameters of Mixolab with these of Mixograph and RVA, and the reliability of predicting noodle quality using these parameters. The Mixograph midline peak integral, peak time, and width at 8 min could be predicted by Mixolab stability, which accounted for 75.7%, 74.6%, and 56.5% of their variations, respectively. Mixolab parameters C3, C4, C5, and water absorption were important for predicting starch pasting properties. The correlation coefficients between C3, C4, and C5 of Mixolab and RVA peak viscosity, trough, and final viscosity ranged from 0.57 to 0.62. Water absorption of Mixolab was negatively correlated with peak viscosity (r = -0.62, P < 0.01) and final viscosity (r = -0.55, P < 0.01). Mixolab parameters explained 75.7% of the variation of noodle color, however, accounted for low percentages (13.2-30.5%) of the variations of noodle firmness, viscoe-lasicity, and smoothness. Thus, sensory evaluation method rather than various equipments should be adopted for determining noodle quality.%快速准确的评价方法对面条品质遗传改良至关重要.法国肖邦公司(Chopin Technologies,France)最新推出的混合实验仪(Mixolab)可以同时测定面粉加水后恒温揉混及面团升温后蛋白质弱化和淀粉糊化特性,明确其与现有类似仪器如和面仪和快速黏度测试仪等的关系对小麦品质评价具有重要意义.利用混合实验仪、和面仪、快速黏度测试仪测定了60份小麦品种的有关参数,并对面条品质进行感官评价,分析了相关参数间的关系及预测面条品质的可靠性.结果表明,可以用混合实验仪的稳定时间很好地预测和面仪参数峰值曲线面积、峰值时间和8 min带宽,可分别解释其变异的75.7%、74.6%和56.5%；混合实验仪的C3值、C4值、C5值和吸水率是预测淀粉糊化特性的重要参数,C3值、C4值和C5值与峰值黏度、低谷黏度和最终黏度的相关系数在0.57～0.62之间,吸水率与峰值黏度和最终黏度的相关系数分别是-0.62 (P＜ 0.01)和-0.55(P＜0.01).混合实验仪对面条色泽预测的准确性高达75.7%,但预测面条软硬度、黏弹性、光滑性等口感品质性状的准确性较低,只能解释变异的13.2%～30.5%,因此,面条口感质地特性还应以感官评价为主.
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