五味子鲜果采后“杀青”对总木脂素、总多糖和挥发油含量影响  

Effects of Fixing the Enzyme on the Contents of Total Lignans,Total Polysaccharides and Volatile Oil in Fresh Fruit of Wuweizi(Schisandre Chinensis Fructus)

作　　者：刘磊[1] 马伟[1] 张淑香[1] 杨大宇[1] 张晓燕[1] 牛露露 吴修红[1] LIU Lei;MA Wei;ZHANG Shuxiang;YANG Dayu;ZHANG Xiaoyan;NIU Lulu;WU Xiuhong(Heilongjiang University of Chinese Medicine,Harbin 150040,Heilongjiang,China)

机构地区：[1]黑龙江中医药大学,黑龙江哈尔滨150040

出　　处：《辽宁中医药大学学报》2022年第8期28-31,共4页Journal of Liaoning University of Traditional Chinese Medicine

基　　金：国家自然科学基金(8180142362);国家重点研发计划项目(2019YFC1710704)。

摘　　要：目的研究五味子鲜果采后“杀青”对其总木脂素、总多糖和挥发油含量的影响。方法五味子鲜果采后分别以微波350 W、烫漂、蒸制3种方法进行“杀青”再干燥,以及直接以50℃烘干、晒干2种传统非“杀青”方法进行加工,然后分别测定各样品中总木脂素、总多糖和挥发油的含量,并采用独立样本t检验进行组间比较。结果与50℃烘干样品比较,微波350 W和烫漂样品的总木脂素含量,蒸制样品的总多糖含量,微波350 W、烫漂和蒸制样品的挥发油含量均与其有统计学意义(P<0.05)。与晒干样品比较,微波350 W、烫漂和蒸制样品的总木脂素及总多糖含量均与其有统计学意义(P<0.05),但3种“杀青”样品的挥发油含量与其均无统计学意义(P>0.05)。“杀青”样品中总木脂素、总多糖和挥发油的总含量与50℃烘干和晒干样品有统计学意义(P<0.05)。比较总木脂素、总多糖和挥发油三者含量的总和,仅蒸制样品与50℃烘干样品有统计学意义(P<0.05),但3种“杀青”样品与晒干样品比较均有统计学意义(P<0.01)。结论不同的加工方法对五味子的总木脂素、总多糖和挥发油含量有一定影响,五味子鲜果采后“杀青”再干燥可以提高总木脂素、总多糖和挥发油三者含量的总和。Objective To study the effects of fixing the enzyme of Wuweizi(Schisandre Chinensis Fructus)fruits on the contents of total lignans,total polysaccharides and volatile oil.Methods Firstly the fresh fruits of Wuweizi(Schisandre Chinensis Fructus)were pre-processed by 3 deactivation of enzymes methods including microwave 350 W,blanching and steaming,and 2 conventional methods including drying at 50℃and sun drying.Then the contents of each sample were determined including total lignans,polysaccharides and total volatile oil.Finally,all of the data had been processed by GraphPad Prism 8.0 software with t-test for the comparison between groups and P<0.05 as the standard for markedness.Results Compared with the samples dried at 50℃,the contents of total lignans of samples by microwave 350 W and blanching were significantly different(P<0.05);the contents of total polysaccharides of samples by steaming were significantly different(P<0.05);and volatile oil of samples by microwave 350 W,blanching and steaming were significantly different(P<0.05).Compared with the sun dried samples,the contents of total lignans and total polysaccharides of samples by microwave 350 W,blanching and steaming samples were significantly different separately(P<0.05),but there were no significant difference in the contents of volatile oil in the three fixing the enzyme samples(P>0.05).The total contents of total lignans,total polysaccharides and volatile oil in fixing the enzyme samples were significantly different from those dried at 50℃and sun dried samples(P<0.05).Comparing the total contents of total lignans,total polysaccharides and volatile oil,there was only significant difference between steamed samples and 50℃dried samples(P<0.05),but there were significant differences between the three kinds of fixing the enzyme samples and sun dried samples(P<0.01).Conclusion Different processing methods had certain effects on the contents of total lignans,total polysaccharides and volatile oil of Wuweizi(Schisandre Chinensis Fructus).Fixing the

关 键 词：五味子 杀青 含量测定 总木脂素 总多糖 挥发油 

分 类 号：R284.2[医药卫生—中药学]