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蒙古杏仁为内蒙古及东北产的有用药材之一,关于成熟蒙古杏仁一般成分已有研究。按蒙古杏仁中所含有的杏仁甙,当时曾试用于预防马鼻疽等病。为了要研究蒙古杏仁在成长过程中何时杏仁甙的含量最多以及瞭解蒙古杏仁的一般成分在各时期的变化情形,所以分期采集了未成熟的杏仁,做下述的实验。著者等于1944年6月在内蒙古自治区乌兰浩特附近的山地采集了蒙古杏(Prunus sibirica Linn)。在6月初旬所采集的杏子很小,果肉为绿色,味酸可食。核仁为白色浆质。由于时期的增长果肉逐渐变黄红色,味酸苦不可食。木质的内果皮已形成,内部的杏仁苦味逐增。
Mongolian almonds are one of the useful medicinal materials produced in Inner Mongolia and Northeast China. Studies have been conducted on the general composition of mature Mongolian almonds. According to the almond amaranth contained in Mongolian almonds, it was tried to prevent diseases such as horse nose. In order to study how almond amaranth grows during the growth of Mongolian almonds and to understand the changes in the general composition of Mongolian almonds during each period, immature almonds were collected in stages to perform the following experiments. The authors collected the Mongolian apricot (Prunus sibirica Linn) in the mountains near Ulanhot in Inner Mongolia Autonomous Region in June 1944. The apricots collected in early June were very small, the flesh was green, and the taste was sour. The nucleolus is white pulp. Due to the growth of the period, the flesh gradually turned yellow and red, so the taste is not edible. The wood endocarp has been formed and the bitter taste of the inner almonds has increased.