长白山北五味子原种与一新变种化学成分比较分析

Comparison of chemical compositions of Schizandra chinensis (protospecies) and a new variety in Changbai Mountain

以同一地块北五味子原种和变种为试验材料,进行成分检测与分析,结果表明:在7个指标中,变种和原种成分含量差异显著,其中:变种种子的主要有效成分乙醇乙脂的含量为49.60%,较原种(40.18%)高出9.42个百分点,乙素含量为23.48%,较原种(32.9%)低9.44个百分点,丙素含量为22.28%,略低于原种(23.45%)。变种较原种果穗大、果粒多、产量高,是优良的育种原始材料。

A study was conducted to detect and analyze the chemical compositions of seeds and pulp of Schizandra chinensis.and a new variety that are from the same plot.Results show that there was a significant difference in chemical component content of seeds and pulp between Schinensis（protospecies） and the new variety.Ethyl acetate content in the variety seed（49.60%） was 9.42% higher than that in the protospecies seeds（40.18%）,Schizandrin B content of variety（23.48%） was 9.44% lower than that of the protospecies（32.90%）,and schisandrin C of variety（22.28%.） was little lower than that of protospecies（23.45%）.This new variety is a good breeding source material as it has bigger cluster,more fruity bits,and high yield.