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。 The contents of volatile oil, total lignan, and schisandrin A in different processed samples of S. chinensis were compared. The results showed that the volatile oil content of the samples treated by different processing methods was damaged or lost to a certain extent, and the total lignan content was higher than that of raw materials. Among them, the microwave 10 m in, sun dried samples, whether volatile oil content or total lignan content are higher than other processing methods, and the process is simple, more worthy of promotion.