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目的为五味子的充分利用提供理论依据和参考。方法在测定五味子加工前后不同部位6种木脂素类成分和5-羟甲基糠醛(5-HMF)含量的基础上,对五味子进行压榨除去部分果汁,压榨后的种子等残渣分别进行直接烘干和用水冲洗后烘干。结果五味子加工前后的6种木脂素类成分都主要存在于五味子的种子中,果肉中含量较少;五味子压榨除果汁后的种子等残渣中6种木脂素的含量升高,压榨除果汁后先用水洗再烘干的种子等残渣中5-HMF含量降低,未水洗直接烘干的含量升高。结论对五味子压榨除果汁后的种子等残渣进行再加工可以充分利用五味子资源,为五味子资源的高效利用提供理论依据和参考。
The purpose of full use of Schisandrins provide a theoretical basis and reference. Methods Based on the determination of six kinds of lignan components and 5-hydroxymethyl furfural (5-HMF) content in different parts of Schisandra chinensis before and after processing, some of the juice was squeezed to remove the schisandra chinensis seeds, and the pressed seeds were directly subjected to direct baking Dry and rinse with water and dry. Results Before and after treatment, the five kinds of lignan components of Schisandra sphenanthera mainly existed in the seeds of Schisandra sphenanthera, but the contents of flesh were less. The content of six kinds of lignans in the seeds, The content of 5-HMF in the residue such as seed washed with water and then dried is decreased, and the content of the non-washed direct drying is increased. Conclusion The reprocessing of Schisandra chinensis seeds, such as seeds after crushing juice, can make full use of Schisandra chinensis resources and provide theoretical basis and references for the efficient use of Schisandra chinensis resources.