不同五味子品质比较研究

Comparitive Study on Qualities of Different Schisandrae Chinensis Fructus

为比较、筛选优质五味子品种,对4个北五味子和5个南五味子的显微特征、总糖、总酸、粗蛋白、粗脂肪、五味子甲素和五味子酯甲含量进行了比较研究,结果表明秦岭东起蓝田县西至陇县的4个南五味子品质都较优。开水中浸泡几秒再捞出晒干的南五味子品质综合最优,推测此初加工方法优于采后阴干。

Microstructure,total sugar,total acid,crude protein,crude fat,schizandrin A,and schisandrin in four Schisandra sphenantheras and five Schisandra chinensises were studied to compare and screen the quality Schisandrae Chinensis Fructus varieties.The results showed that quality of four Schisandra sphenanthera from Lantian county in the east to Longxian county in the west of Qinling mountains was good.The comprhensive quality of Schisandra sphenanthera soaked in boiling water for few seconds was excellent,it was predicted that quality of Schisandra processed by the method above was better than that by drying in the shade.