Abstract: To clarify the performance of processing quality and the aggregation of related genes of Zhengmai 9188，the indexes of processing quality and noodle processing quality of Zhengmai 9188 were measured and evaluated at 9 locations in Henan Province from 2023 to 2024. Seven gene‐specific markers were used to identify the genes related to the processing quality of Zhengmai 9188 and its parents（Zhoumai 22 and Zhengmai 7698）.The results showed that Zhengmai 9188 had good grain quality，the average values of 1 000‐grain weight，volume weight and protein content were 44.0 g，825.1 g/L and 14.4% respectively.The average values of wet gluten content，water absorption rate，stabilization time，stretching area and maximum elongation resistance of its flour were 31.8%，60.5%，8.0 min，80.4 cm² and 417.9 BU respectively.Compared with the National Wheat Variety Approval Standards of 2024，Zhengmai 9188 met the quality standards for medium‐strong‐gluten wheat varieties.Zhengmai 9188 had higher peak viscosity and final viscosity of 2 809.7 cP and 3 303.3 cP，respectively，which were comparable to the peak viscosity and final viscosity of snowflake powder. The average setback value was 1 155.3 cP，slightly lower than that of snowflake powder.The noodles of Zhengmai 9188 were bright white and light browning.The average overall score of the noodles was 90.2，which was comparable to the score of the noodles of snowflake flour（90.4）.Noodles quality showed consistent performance among different production sites，with CV values of raw dough sheets color and browning degree less than 8%.For cooked noodles，the CV values of firmness，elasticity，smoothness，taste，surface texture，color and overall score were all less than 5%.Zhengmai 9188 integrated the excellent quality genes of Dx5/Psy‑A1b/Ppo‑A1b/Ppo‑D1a，which laid the foundation for its superior processing quality.

Key words: Zhengmai 9188, Processing quality, Noodles, Sensory evaluation, Processing quality related genes

摘要： 为明确郑麦9188的加工品质表现及其相关基因的聚合情况，对2023—2024年河南省9个地点的郑麦9188的籽粒加工品质及面条加工品质进行测定和评价，并利用7个特异性标记对郑麦9188及其亲本（周麦22、郑麦7698）品质相关基因进行检测。结果表明，郑麦9188籽粒品质好，千粒质量、容重和蛋白质含量平均值分别为44.0 g、825.1 g/L和14.4%；面粉的湿面筋含量、吸水率、稳定时间、拉伸面积和最大抗延阻力的平均值分别为31.8%、60.5%、8.0 min、80.4 cm²和417.9 BU，对照2024年《国家级小麦品种审定标准》，郑麦9188达到了中强筋小麦品种品质标准；郑麦9188有较高的峰值黏度和终值黏度，其平均值分别为2 809.7 cP和3 303.3 cP，与雪花粉的峰值黏度和终值黏度相当，回生值的平均值为1 155.3 cP，略低于雪花粉的回生值。郑麦9188面条色泽白亮、褐变较轻，面条总评分平均值为90.2分，与市售雪花粉的面条评分（90.4）相当。在不同地点间郑麦9188面条品质稳定，生面片色泽和褐变程度的CV均小于8%，熟面条的坚实度、弹性、光滑性、食味、表面状态、色泽等各项评分及总评分的CV均小于5%。郑麦9188聚合了Dx5/Psy-A1b/Ppo-A1b/Ppo-D1a优异品质基因，奠定了其优异加工品质的基础。

关键词: 郑麦9188, 加工品质, 面条, 感官评价, 加工品质相关基因