In order to clarify the situation of quality related genes and quality traits of Chinese wheat varieties, 530 wheat varieties approved in China in recent years were analyzed for volume weight, crude protein content, wet gluten content, water absorption and stability time. At the same time, 13 quality related SNP KASP markers were used to detect quality related genotypes. The distribution and aggregation of favorable allelic variations of quality genes in different quality planting areas were analyzed. The results showed that: The frequency of favorable allelic variants of quality genes detected was uneven among different regions, and such as the distribution frequencies of 1BL/1RS (-), 1Ax 1/1Ax 2*, Pinb-D1b and Pinb-B2b were significantly different among different regions. , However,there was no difference in the distribution of favorable allelic variants such as 1Bx17+1By18, TaPsy-D1a and TaPod-A1b was not different among different regions. The results of multiple favorable allelic aggregation analysis showed that 12 materials with containing four excellent allelic variants of 1B/1R (-), 1Ax 1/1Ax 2*, 1Dx5+1Dy10 and glu-B3g+ were selected from 5 gluten quality- related genes .The analysis results of three grain hardness genes showed Pina-D1b+Pinb-D1b +Pinb-B2b combination was not found in all materials, 16 materials with Pina-D1b+Pinb-B2b combination were found, and 88 materials .with Pinb-D1b +Pinb-B2b combination were found found. 10 samples were found to contain simultaneously polymerized five favorable allelic variants of five color related genes were tested . 4 materials with 10 favorable allelic variants of 13 SNP KASP markers of quality related genes were found , and 16 materials with 9 favorable allelic variants were found . The results of quality analysis showed that there were regional differences in quality traits, and the stability time was inconsistent with protein content and wet gluten content. The distribution frequency of excellent alleles of gluten quality related genes, such as 1BL/ 1RS (-), Glu-1Ax1, /1Ax2* and 1Dx5+1Dy10, was significantly different among the wheat varieties of strong gluten, medium strong gluten and medium gluten, and was positively correlated with the quality.