北五味子果实成熟期营养成分变化的研究

A Study on Variation of Nutritional Ingredient in Fruit ripe Period of Schisandra chinensis(Turcz)Baill

北五味子果实在7月下旬进入成熟期,糖、酸和色价的含量不断增加,单宁含量趋于平稳;粗蛋白、粗灰分、各种氨基酸和五味子甲、乙素含量呈微弱的下降趋势;到8月末至9月上旬,果实已具备特有的色、香、味品质,各种成分含量趋于稳定,此时可确定为适宜采收期。

The fruits of Schisandra chinensis(Turcz)Baill come into ripe period in July,which sugar, acid and chromaticity increased continuously and,which tannin content tended to be stable; crude protein, crude ash,all sorts of amino acid and contents of schisantherin A and schisantherin B of which tended to reduce faintly; fruits had their special pigment, perfume, taste and contents of all sorts of ingredients of which tended to be stable from the end of August to the first ten-days of September and that period was fit to harvest.