小麦籽粒品质差别在很大程度上是以环境条件为转移的，温度是影响小麦籽粒灌浆的重要气候因子。随着气候变化的加剧，花后高温已严重影响了小麦籽粒品质的形成。本研究以温度敏感性差异显著的小麦品种扬麦16 （YM16,热敏型）和徐麦30（XM30,耐热型）为试验材料，利用人工气候室进行符合温度日变化规律的控温试验，研究了花后不同高温水平及高温持续时间对小麦籽粒蛋白质含量及组分、淀粉含量及组分积累规律的影响。以下为本研究得到的主要研究结果： 1．高温胁迫下两品种籽粒中蛋白质及其组分含量均呈上升趋势，且温度越高、持续时间越长含量上升越显著。开花期不同高温水平下，扬麦16清蛋白对高温水平的反应较徐麦30敏感，而其醇溶蛋白、谷蛋白和醇/谷比对高温水平的敏感性则不如徐麦30。两品种籽粒中球蛋白和总蛋白含量对高温水平的敏感性相同。此外，两品种籽粒中谷蛋白和总蛋白含量仅对高温水平反应敏感，对高温持续时间反应不敏感，而清蛋白、球蛋白、醇溶蛋白对高温水平和高温持续时间的反应均较为敏感。 灌浆期不同高温水平下，扬麦16的清蛋白和谷蛋白含量对高温水平的反应较徐麦30敏感，而球蛋白对高温水平的敏感性则不如徐麦30。两品种籽粒中醇溶蛋白和总蛋白对高温的敏感性相同。另外，两品种籽粒中球蛋白、醇溶蛋白和谷蛋白仅对高温水平反应敏感，对高温持续时间反应不敏感，而清蛋白和总蛋白对高温水平和高温持续时间反应均敏感。总之，对小麦籽粒中的球蛋白和总蛋白来说，开花期和灌浆期高温胁迫的效果基本一致，而对小麦籽粒中的醇/谷比、清蛋白、醇溶蛋白和谷蛋白来说，开花期高温胁迫的影响效应大于灌浆期。 2．高温胁迫下两品种籽粒中直/支比和直链淀粉含量呈上升趋势，且温度越高、持续时间越长含量上升越显著。而支链淀粉和总淀粉含量均随高温水平和高温持续时间呈下降趋势，且温度越高、持续时间越长含量下降越显著。开花期不同高温水平下，扬麦16籽粒中支链淀粉和总淀粉含量对高温水平的反应较徐麦30敏感，而其直链淀粉含量和直/支比对高温的敏感性则不如徐麦30。此外，两品种籽粒中的淀粉及其组分对高温水平和高温持续时间反应均较为敏感。 灌浆期不同高温水平下，两品种籽粒中直/支比、直链淀粉、支链淀粉和总淀粉含量对高温水平的敏感相同。另外，支链淀粉含量和直/支比仅对高温水平反应敏感，对高温持续时间反应不敏感，而直链淀粉和总淀粉含量对高温水平和高温持续时间反应均较为敏感。总之，两品种开花期高温胁迫的效应小于灌浆期的高温胁迫效应。

Wheat grain quality is largely depended on environmental conditions. Temperature is a major climatic factor for grain filling in wheat. With the intensifying of climate change, the post-anthesis high temperature has greatly affected the formation of grain quality in wheat. To investigate the impacts of post-anthesis heat stress on the dynamic accumulation of grain protein/starch and protein/starch composition in wheat, two-year experiments were carried out in phytotron with two different varieties, Yangmai 16 (YM16, heat sensitive) and Xumai 30 (XM30, heat tolerant) under different high temperature levels and high temperature durations during anthesis and grain filling stages. The results showed that: 1．The contents of grain protein and its components increased significantly with the rising temperature levels and durations. The contents of albumin in YM16 was more sensitive to high temperature stress than XM30, while the contents of gliadin, gluten and the ratio of gliadin to gluten (Gli/Glu) in YM16 were less sensitive than XM30. The similar sensitivities were observed in the contents of globulin and total protein in two varieties under different temperature levels after anthesis. In addition, the contents of albumin, globulin and gliadin in the two varieties were all sensitive to temperature levels and temperature durations. However the contents of glutelin and total protein were only sensitive to temperature levels under the different temperature treatments during anthesis. During grain-filling stage, the contents of albumin and glutelin in YM16 were both more sensitive than that in XM30, while the contents of globulin was less sensitive than XM30 under the different temperature levels. In addition, the contents of gliadin and total protein of two varieties had similar sensitive trend for temperatures. The contents of albumin and total protein in two varieties were all sensitive to temperature levels and temperature durations, while the contents of globulin, gliadin and glutelin in two varieties were only sensitive to temperature levels under different temperature treatments at grain-filling stage. In general, the effects of heat stress on the contents of Gli/Glu, albumin, gliadin and glutelin at anthesis stage were more obvious than those at grain filling stage, but the effects of heat stress on the contents of globulin and total protein at anthesis stage were the same as those at grain filling stage. 2．The contents of amylose and the ratio of amylose to amylopectin (Am/Ap) also increased significantly with the rising temperature levels and durations under different high temperature treatments at anthesis. However, the grain starch and amylopectin contents decreased significantly with the increasing of temperature levels and durations. The grain starch and amylopectin contents in YM16 were more sensitive than those in XM30, while the Am/Ap and amylose content in YM16 were less sensitive than those in XM30 under the different temperature levels at anthesis. The contents of grain starch and its components in two varieties were all sensitive to temperature levels and temperature durations under the different temperature treatments during anthesis. During grain filling stage, the contents of grain starch and its components in two varieties had the same sensitive trend under different high temperature levels. Moreover, the contents of amylose and total starch of two varieties were both sensitive to temperature levels and temperature durations. However, the Am/Ap and amylopectin in two varieties were only sensitive to temperature levels under different high temperature treatments. Overall, grain starch and its components contents were more sensitive to heat stress at anthesis stage than those at grain filling stage.