不同五味子品质比较研究  

Comparitive Study on Qualities of Different Schisandrae Chinensis Fructus

作　　者：刘永红[1] 李教社[1] 张和[1] 张军义 谢江冰 LIU Yonghong;LI Jiaoshe;ZHANG He;ZHANG Junyi;XIE Jiangbing(Xi'an Vocational and Technical College,Xi'an,Shaanxi 710077,China;Yangling Senhe Agricultural Science and Technology Co.,Ltd.,Yangling Shaanxi 710021,China;Shaangxi Yunling Agricultural Science and Technology Co.,Ltd.,Shangluo Shaanxi 726000,China)

机构地区：[1]西安职业技术学院生物工程系,陕西西安710077 [2]杨凌森禾农业科技有限公司,陕西杨凌712100 [3]陕西云岭生态农业科技有限公司,陕西商洛711406

出　　处：《陕西农业科学》2021年第8期17-22,61,共7页Shaanxi Journal of Agricultural Sciences

基　　金：陕西省科学技术厅研究项目南五味子优质品种选育及GAP栽培关键技术研究(项目编号:2017NY-041);西安职业技术学院乡村振兴学院2019乡村振兴项目基金支持。

摘　　要：为比较、筛选优质五味子品种,对4个北五味子和5个南五味子的显微特征、总糖、总酸、粗蛋白、粗脂肪、五味子甲素和五味子酯甲含量进行了比较研究,结果表明秦岭东起蓝田县西至陇县的4个南五味子品质都较优。开水中浸泡几秒再捞出晒干的南五味子品质综合最优,推测此初加工方法优于采后阴干。Microstructure,total sugar,total acid,crude protein,crude fat,schizandrin A,and schisandrin in four Schisandra sphenantheras and five Schisandra chinensises were studied to compare and screen the quality Schisandrae Chinensis Fructus varieties.The results showed that quality of four Schisandra sphenanthera from Lantian county in the east to Longxian county in the west of Qinling mountains was good.The comprhensive quality of Schisandra sphenanthera soaked in boiling water for few seconds was excellent,it was predicted that quality of Schisandra processed by the method above was better than that by drying in the shade.

关 键 词：南五味子 北五味子 显微特征 五味子甲素 五味子酯甲 

分 类 号：R282[医药卫生—中药学]