近几年来,有些地方出现了一些将变质的陈种子煮沸后混在新鲜种子中销售的现象,给农业生产带来了损失.一般来说,陈种子色泽暗淡无光,变质的陈种子还有霉味,与好种子混在一起时,可以用感官加以区别。但是,陈种子经过煮沸后,原来的色泽与气味不复存在,因此,凭感官很难与新鲜种子区别。如果用发芽试验或生活力测定来鉴定,不仅需要时间,而且还要有一定的仪器,如恒温发芽箱等。为此,笔者用苯酚反应进行了煮过的种子 In recent years, there have been some phenomena in some areas of the sale of spoiled Chen seeds mixed with fresh seeds after boiling, which have brought losses to agricultural production. In general, the seeds of Chen seeds are dull in color, and the spoiled Chen seeds and mildew Taste, when mixed with good seeds, can be distinguished by the senses. However, after the seeds have been boiled, the original color and odor no longer exist. Therefore, it is very difficult to distinguish the fresh seeds from the senses. If germination test or viability determination to identify, not only takes time, but also have certain equipment, such as temperature sprouting boxes. For this reason, I used the phenol reaction to cook the seeds