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本文就啤酒大麦的几个品质性状对麦芽品质的影响进行了研究。通径分析结果表明，邯郸地区的啤酒大麦对麦芽品质的直接作用因素依次可溶性氮（0．6884）、无水麦芽浸出物（0．5048）、糖化力（0．1261）库尔巴哈值（－0．2013）、蛋白质含量（－0．4631）；间接作用依次为库尔巴哈值（1．078）、无水麦芽浸出物（0．4221）、糖化力（0．2897）、蛋白质含量（0．0768）和可溶性氮（－0．0019）。相关系数和通径最接近的是可溶性氮和蛋白质含量，比较接近的是无水麦芽浸出物。根据本研究结果，认为邯郸地区的大麦品质育种，应在现有糖化力水平的基础上，以蛋白质含量、可溶性氮和麦芽浸出物为主攻方向。
In this paper, the effects of several quality traits of barley on malt quality were studied. The results of path analysis showed that the direct effects of beer barley on malt quality in Handan were as follows: soluble nitrogen (0.6884), anhydrous malt extract (0.5048), saccharifying power (0.1261) (-0.2013) and protein content (-0.4631). The indirect effects were Korbaha value (1.078), malt extract (0.4221), saccharifying power (0.2897) Protein content (0.0768) and soluble nitrogen (-0.0019). Correlation coefficients and pathways closest to soluble nitrogen and protein content, the closest is the anhydrous malt extract. According to the results of this study, barley quality breeding in Handan should be based on the existing level of saccharification, protein content, soluble nitrogen and malt extract as the main direction.