| 不同加工方法对南五味子质量的影响 |
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| 引用本文： | 彭修娟,杨新杰,徐虹,姜袆,宋小妹. 不同加工方法对南五味子质量的影响[J]. 陕西中医学院学报, 2007, 30(3): 40-41 |
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| 作者姓名： | 彭修娟 杨新杰 徐虹 姜袆 宋小妹 |
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| 作者单位： | 陕西中医学院,陕西,咸阳,712046 |
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| 基金项目： | 陕西省中医药管理局资助项目 |
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| 摘 要： | 对南五味子不同加工的样品挥发油、总木脂素、五味子酯甲的含量进行比较。结果表明:经不同加工方法处理过的样品,其挥发油的含量均受到一定程度的破坏或损失,而总木脂素含量则多比生品偏高。其中微波10 m in,晒干处理过的样品,无论是挥发油含量还是总木脂素的含量均较其它加工方法的高,且工序简单,比较有推广价值。
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| 关 键 词： | 南五味子 挥发油 总木脂素 五味子酯甲 |
| 文章编号： | 1002-168X（2007）02-0040-02 |
| 收稿时间： | 2006-12-10 |
| 修稿时间： | 2006-12-10 |
Different Processing Methods on the Quality of Fructus Schisandrae |
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| Peng Xiujuan,Yang Xinjie,Xu Hong,Jiang Hui,Song Xiaomei. Different Processing Methods on the Quality of Fructus Schisandrae[J]. Journal of Shaanxi College of Traditional Chinese Medicine, 2007, 30(3): 40-41 |
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| Authors: | Peng Xiujuan Yang Xinjie Xu Hong Jiang Hui Song Xiaomei |
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| Affiliation: | Shamlxi University of Traditional Chinese Medicine, xianyang shanxi 712046 |
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| Abstract: | The contents of ethereal oil,lignan and Schisantherin A in different Fructus Schisandrae samples were compared.The results showed that,in samples processed with different methods,the contents of ethereal oil were destructed or lost to some extent,and the content of lignan was higher than that of raw material.The contents of ethereal oil and lignan in the sample which was processed under microwave for 10min,and then insolated were higher than the samples processed with other methods.The working procedure is simple,and is worthy of wide application. |
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| Keywords: | Fructus Schisandrae ethereal oil lignan Schisantherin A |
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