国家自然科学基金（31071404, 31371615）, 教育部高校博士点基金（20103418110002）, 安徽省高校自然科学研究项目（KJ2012Z105）和安徽省资助创新项目（11Z0101080）共同资助。
脂肪氧化酶（LOX）活性和戊聚糖是影响小麦营养和加工品质的重要因素。选用68个小麦品种(系)作为试验材料，测定其籽粒LOX活性、总戊聚糖、水溶性和非水溶性戊聚糖含量，并进行方差分析。结果表明，LOX活性、总戊聚糖、水溶性和非水溶性戊聚糖含量在品种间差异均达到极显著，LOX活性和3种戊聚糖含量的平均值分别为10.35 nkat·g-1、4.49%、0.90%和3.59%，变幅分别为4.50～19.40 nkat·g-1、2.93%～5.95%、0.49%～1.35%和1.92%～5.01%。采用最长距离法对参试的68个小麦品种籽粒的LOX活性、总戊聚糖、水溶性以及非水溶性戊聚糖含量进行聚类分析，结果聚为4类。
Lipoxygenase (LOX) and pentosan are the most important factors which affect nutritional quality and processing quality of common wheat. Sixty-eight wheat varieties (lines) were selected to determine LOX activity, and the contents of total pentosan (TP), water-soluble pentosan (WSP) and water-insoluble pentosan (WIP), and variances among the wheat varieties were analyzed. The results indicated that the difference of LOX activity, content of TP, WSP and WIP were highly significant among the varieties. The means of LOX activity, the contents of WSP, WIP and TP were 10.35 nkat·g-1, 4.49%, 0.90% and 3.59%, respectively. The range of them were 4.50-19.40 nkat·g-1, 2.93%-5.95%, 0.49%-1.35% and 1.92%-5.01%, correspondingly . Based on the longest distance (Euclidean distance) method, all the varieties could be clustered into four major groups.