五味子适宜采收期的多指标综合评判  

Multi-index comprehensive evaluation of suitable harvest time of Schisandra chinensis

作　　者：许楠 李佳静 范思媛 于前前 赵萌 刘景玲[1] 董娟娥[1] XU Nan;LI Jiajing;FAN Siyuan;YU Qianqian;ZHAO Meng;LIU Jingling;DONG Juan’e(College of Life Sciences,Northwest A&F University,Yangling,Shaanxi 712100,China)

机构地区：[1]西北农林科技大学生命科学学院,陕西杨凌712100

出　　处：《西北农林科技大学学报(自然科学版)》2025年第2期139-147,共9页Journal of Northwest A&F University(Natural Science Edition)

基　　金：国家重点研发计划项目“林下中药材优质生产关键技术研究与集成示范”(2021YFD1000203)。

摘　　要：【目的】通过五味子果实颜色及内在成分含量变化确定其适宜采收期,为以果实色泽变化程度指导适宜采收时期提供理论依据。【方法】从五味子果实转色起,依序采收5批次不同颜色的果实,测定各批次样品的L^(*)、a^(*)、b^(*)、叶绿素、花色苷、多酚、黄酮、多糖含量及五味子醇甲、醇乙、酯甲、酯乙、甲素、乙素、丙素含量;观测果实体积、干质量、鲜质量等基础指标及可滴定酸、可溶性糖等糖酸物质含量,分析上述指标的相关性,确定适宜采收期的评判指标。【结果】随着五味子果实由绿变红,a^(*)由负到正不断增大,L^(*)和b^(*)值不断减小,叶绿素含量下降,花色苷含量上升;果实横径、纵径、体积、鲜质量、干质量均不断增大;可溶性糖、可滴定酸、可溶性固形物含量不断增多;关键药效成分醇甲及总木脂素含量持续显著下降;其他药效成分黄酮、多酚含量降低,多糖含量升高。相关性分析结果表明,五味子转色期间,红绿色度a^(*)与横径、纵径、体积、鲜质量、干质量呈显著正相关,与次生代谢产物五味子醇甲、醇乙、乙素、总木脂素含量呈显著负相关,与可溶性糖、可滴定酸、可溶性固形物、多糖含量呈显著正相关。【结论】红绿色度a^(*)与大多数指标显著相关,可作为关键指标指导五味子适宜采收期的判定。以五味子木脂素含量和果实质量为首要因素,兼顾外观性状、果实成熟度和多酚、黄酮含量,确定果实外观呈白绿或斑驳粉色是五味子的适宜采收期。【Objective】The suitable harvest time of Schisandra chinensis was determined by the color change of fruit,which provided a theoretical basis for guiding the suitable harvest time based on the color change degree of fruit.【Method】Five batches of fruits with different colors were collected in sequence starting from the color change of Schisandra chinensis fruits,and the L^(*),a^(*),b^(*)of Schisandra chinensis fruits was quantitatively analyzed.The contents of chlorophyll,anthocyanin,polyphenols,flavonoids and polysaccharides,schisandrol A,schisandrol B,schisantherin A,schisantherin B,schisandrin A,schisandrin B and schisandrin C were determined.The basic indexes such as fruit volume,dry weight and fresh weight,and the contents of sugar and acid substances such as titratable acid and soluble sugar were determined.The correlation analysis of the above indexes was carried out to determine the evaluation index of suitable harvest time.【Result】As the fruit of Schisandra chinensis changed from green to red,a^(*)increased from negative to positive,L^(*)and b^(*)values decreased,total chlorophyll content decreased and anthocyanin content increased.The transverse diameter,longitudinal diameter,volume,fresh weight and dry weight of fruit were increasing.Soluble sugar,titratable acid and soluble solids were increasing.The total amount of schisandrol A and lignans,continued to decrease significantly.The content of flavonoids and polyphenols in other medicinal components decreased,while the content of polysaccharides increased.Correlation analysis showed that the red-green chromaticity a^(*)was significantly positively correlated with transverse diameter,longitudinal diameter,volume,fresh weight and dry weight during the color change of Schisandra chinensis.It was significantly negatively correlated with secondary metabolites such as Schisandra chinensis schisandrol A,schisandrol B,schisandrin B and total lignans.It was significantly positively correlated with the contents of soluble sugar,titratable acid,soluble so

关 键 词：五味子 果实颜色 木脂素 适宜采收期 

分 类 号：R282.4[医药卫生—中药学] S567.1[医药卫生—中医学]