摘要
在开花成果过程中，山茱萸枝条内总糖、还原糖含量逐渐降低，而蛋白质含量基本保持不变。从糖的类型来看，三糖、二糖逐渐降低，而多糖、葡萄糖、果糖基本保持不变。大年树与小年树相比其糖的变化规律有所不同。
The contents of total sugar and reducing sugar in branches of Macrocarpium offcinalis dcreased gradually during flowering,while the content of protein remained unchanged. As to the change of different kinds of sugar,trisaccharides and disaccharides decreased, whereas polysaccharides, glucose and fructose remained constant. These changes were different between bumper-years and off-year.
出处
《中草药》
CAS
CSCD
北大核心
1998年第1期42-44,共3页
Chinese Traditional and Herbal Drugs
关键词
山茱萸
糖
枝条
中药
Macrocaripium officinalis sugar branches
