五味子蜜制前后总有机酸含量测定

目的：考察五味子及其蜜制品中总有机酸含量。方法以柠檬酸为对照品,采用电位滴定法测定五味子及其蜜制品中总有机酸的含量。结果以柠檬酸计,生五味子、蜜蒸五味子总有机酸平均含量分别为13．76％,9．27％。结论与五味子生品相比,蜜蒸五味子的总有机酸含量有所下降。有机酸类成分是五味子饮片的主要有效成分之一,应将其纳入五味子饮片的质量评价。

Determination of TotaI Organic Acid Content in Schisandra chinensis Be-fore and After Processing with Honey

OBJECTIVE To investigate the total organic acid content in fructus schisandrae and its honey prod-ucts(processing with honey).METHODS Potentiometric titration method was used to determine the content of to-tal organic acid in fructus schisandrae and its honey products ,taking citric acid as reference .RESULTS The total organic acid content of fructus schisandrae and its honey products was 13.76%,9.27%respectively in terms of citric acid.CONCLUSION The total organic acid content of honey steamed fruit of products decreased comparing with fructus schisandrae raw products .As an important part of material basis of Schisandra slices ,the organic acid should be taken as one of the quality evaluation index .