五味子发芽特性及特征成分研究

Study on Germination Characteristics and Characteristic Components of Schisandrae Chinensis Fructus

南五味子和北五味子分别是木兰科植物华中五味子(Schisandra sphenanthera)和五味子(Schisandrachinensis)%的干燥成熟果实。北五味子用GA3、6-BA、KT和ABA不同浓度间、不同天数间的处理后发芽数量对比不是很明显,是低温处理后的正常出苗。南五味子几乎没有发芽。北五味子总酸含量245.52 g/kg显著高于南五味子总酸含量23.98 g/kg。但南五味子五味子甲素和五味子酯甲含量(3.66 mg/g、2.04 mg/g)高于北五味子(0.60 mg/g、0.20 mg/g)。表明秦岭地带南五味子品种相比东北引进的北五味子有一定优势,开展南五味子规范化栽培有一定意义。

Nanwuweizi and Wuweizi are the dry fruits of Schisandra sphenanthera and Schisandra Chinensis, respectively.The difference of germination rates were not obvious after the Schisandra Chinensis was treated with various concentrations and days of GA3,6-BA,KT and ABA.The results showed that the growth regulators had no effect on Schisandra sphenanthera. The total acids of Schisandrachinensis was 245.52 g/kg,and was higher than that of Schisandra sphenanthera 23.98 g/kg.Schizandrin A and Schisandrin of Schisandra sphenanthera( {3.66}mg/g、2.04 mg/g)were higher than those of Schisandrachinensis (0.60 mg/g、0.20 mg/g).The Schisandra sphenanthera from Qinling Mountains had certain advantages compared to Schisandrachinensis from Northeast area in China,so it is significant to standardize cultivation of Schisandra sphenanthera.