五味子发芽特性及特征成分研究  

Study on Germination Characteristics and Characteristic Components of Schisandrae Chinensis Fructus

作　　者：刘永红[1] 李教社[1] 蔡云波[1] 张军义 王芳 LIU Yonghong;LI Jiaoshe;CAI Yunbo;ZHANG Junyi;WANG Fang(Xi’an Vocational and Technical College,Xi’an,Shaanxi 710077,China;Yangling Senhe Agricultural Science and Technology Co.,Ltd.,Yangling,Shaanxi 710021,China;Yangling New World Agricultural Science and Technology Co.,Ltd.,Yangling,Shaanxi 710021,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]杨凌新天地设施农业有限公司,陕西杨凌712100

出　　处：《陕西农业科学》2022年第6期17-20,共4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：南五味子和北五味子分别是木兰科植物华中五味子(Schisandra sphenanthera)和五味子(Schisandrachinensis)%的干燥成熟果实。北五味子用GA3、6-BA、KT和ABA不同浓度间、不同天数间的处理后发芽数量对比不是很明显,是低温处理后的正常出苗。南五味子几乎没有发芽。北五味子总酸含量245.52 g/kg显著高于南五味子总酸含量23.98 g/kg。但南五味子五味子甲素和五味子酯甲含量(3.66 mg/g、2.04 mg/g)高于北五味子(0.60 mg/g、0.20 mg/g)。表明秦岭地带南五味子品种相比东北引进的北五味子有一定优势,开展南五味子规范化栽培有一定意义。Nanwuweizi and Wuweizi are the dry fruits of Schisandra sphenanthera and Schisandra Chinensis, respectively.The difference of germination rates were not obvious after the Schisandra Chinensis was treated with various concentrations and days of GA3,6-BA,KT and ABA.The results showed that the growth regulators had no effect on Schisandra sphenanthera. The total acids of Schisandrachinensis was 245.52 g/kg,and was higher than that of Schisandra sphenanthera 23.98 g/kg.Schizandrin A and Schisandrin of Schisandra sphenanthera( {3.66}mg/g、2.04 mg/g)were higher than those of Schisandrachinensis (0.60 mg/g、0.20 mg/g).The Schisandra sphenanthera from Qinling Mountains had certain advantages compared to Schisandrachinensis from Northeast area in China,so it is significant to standardize cultivation of Schisandra sphenanthera.

关 键 词：南五味子 北五味子 发芽 特征成分 

分 类 号：R282[医药卫生—中药学]