后熟是小麦收获后继续的生理过程，在为期3-6个月的后熟期内小麦因品质低下而无法有效利用。探讨后熟进程机理并调控以实现其缩短具有重要意义。目前后熟作用对小麦粉品质影响方面有一定研究，而对后熟期间关键糖组分动态积累规律及其酶促调控机理的研究较少。本课题以新收获小麦为研究对象，以糖代谢组学及相关研究方法为基础，利用高效液相色谱和荧光辅助糖电泳等手段研究小麦后熟期糖组分含量变化规律，分析关键还原糖和非还原糖成分,揭示关键糖组分与小麦粉品质的关系；利用红外光谱和质谱解析等方法研究后熟过程关键糖组分结构变化特征及其对蛋白结构（如谷蛋白和醇溶蛋白氧化还原及交联状态）的影响，揭示关键糖组分积累规律及其与蛋白质超分子结构的关系；借助酶工程技术研究小麦后熟过程酶（如糖基转化酶）活性变化对糖类代谢控制作用，揭示酶促调控关键糖代谢进程的机理。该研究可为调控小麦后熟时间提供理论探索。

The quality of wheat could not be improved until 3-6 months of physiological process after harvest. Exploring the mechanism and regulation of wheat after-ripening is important for shortening the storage period and improving the quality of wheat. Researches about after-ripening of wheat is always focused on wheat flour qulaity during storage, however, carbohydrate, one of the most important component of wheat, has not fully found. In this research, the content of carbohydrates in wheat grains were evaluated by glycomics methods such as HPLC and Fluorescence-assisted carbohydrate electrophoresis, et al. Then, the key reducing sugars and non-reducing sugars were confirmed in order to reveal the relation of the key carbohydrates and wheat flour quality. The structure of the key carbohydrates, and its effect on protein structure (eg. the changes in redox state and crosslinking state of glutein and prolamin) was studied by infrared spectroscopy and mass spectrometry, in order to reveal the relation of dynamic accumulation of key sugars and supramolecular structure of protein. The change of enzyme (eg. sugar-based invertase) activity in wheat during storage was evaluated by enzyme engineering technology, and its effect on glycometabolism were studied in order to explore the process of glycometabolism. It could provide a theoretical exploration for the regulation of the stored wheat.