营养物质的含量及组成影响着小麦的穗分化进程。为分析可溶性糖及可溶性蛋白质对冬小麦穗分化过程的影响,以熟期不同的5个冬小麦品种(系)为材料,在穗分化过程进行取样,测定不同时期冬小麦植株叶片中可溶性糖及可溶性蛋白质含量。结果表明:可溶性总糖、蔗糖和果糖含量在抽穗期相对于伸长期明显降低;果糖含量在单棱期最高;药隔形成期可溶性蛋白质含量最高,随后降低。由此得出,穗分化过程需要进行可溶性糖的消耗以及可溶性蛋白质的先积累后消耗,穗分化时间的长短取决于抽穗期发生的早晚,药隔形成期蔗糖和果糖的比值越大,抽穗可能越早。 Nutrient content and composition of the wheat spike differentiation process. In order to analyze the effect of soluble sugar and soluble protein on the spike differentiation of winter wheat, five winter wheat cultivars (lines) with different maturity stages were sampled during the spike differentiation process to determine the content of soluble sugar and soluble protein in winter wheat leaves . The results showed that the content of total soluble sugar, sucrose and fructose decreased significantly at heading stage compared with elongation stage; the content of fructose was the highest at single-edge stage; the content of soluble protein was the highest at the interval of formation and then decreased. It is concluded that the process of spike differentiation requires the consumption of soluble sugar and the consumption of soluble protein. The time of spike differentiation depends on the occurrence of heading stage. The larger the ratio of sucrose to fructose during the formation of the septum, The earlier