LI Yu-huan,LI Ai-min,ZHANG Zheng-hai,et al.Study on Factors Affecting the Content of Active Ingredient of Schisandra[J].Northern Horticulture,2013,37(14):164-166.
影响北五味子有效成分含量的因素研究
- Title:
- Study on Factors Affecting the Content of Active Ingredient of Schisandra
- 文章编号:
- 1001-0009（2013）14-0164-03
- Keywords:
- Schisandra; content of active ingredient; affecting factors
- 分类号:
- S 567
- 文献标志码:
- A
- 摘要:
- 以20份北五味子种质资源材料为试材，研究了不同种质、不同采收时间、不同管理水平、不同树龄、不同粗加工方法对北五味子木脂素含量的影响。结果表明：20份种质间五味子醇甲含量最低为3.566 g/kg，最高可达9.203 g/kg，表明种质间有效成分含量差异明显；同一品种（品系）在栽培条件下，管理水平高的比管理水平低的木脂素含量高；五味子果实采收后在40~50℃条件下烘干需要65~72 h、自然晾晒或自然阴干需要20~25d，以上加工方法对北五味子有效成分没有明显影响，北五味子果实在55℃以上烘干时，果实中木脂素含量随温度升高而下降。
- Abstract:
- Taking 20 Schisandra varieties as test materials,the effect of different varieties,different picking days,different management levels,different ages and different rough working methods on the lignans content were studied.The results showed that the lowest content of schizandrol was 3.566 g/kg,and the highest was 9.203 g/kg in 20 germplasms,indicating that the content of active ingredients were obviously different among germplasms；the lignan content of the same species(strain)from high level management was higher than that from low level one；after harvest,the Schisandra could be dried at the temperature of 40~50℃ for 65~72 hours,whereas it would taken 20~25 days under the conditions of sun drying or dried naturally.There was no significant effect on active ingredient content using above processing methods,but it would be decreased with temperature increased higher than 55℃.
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备注/Memo
第一作者简介：李玉环（1986-），女，山东金乡人，硕士研究生，现主要从事药用植物资源研究工作。E-mail:liyuhuan007@163.com.
责任作者：李爱民（1956-），男，山东鱼台人，研究员，现主要从事野生果树及药用植物的栽培和育种工作。E-mail:zuojialam@163.com.
基金项目：吉林省科技发展计划资助项目（201105034）。
收稿日期：2013-03-14