结果在青果和小果类型中，五味子醇甲、五味子甲素、五味子乙素的含量显著高于其它变异类型。果穗的性状对质量无显著影响。
Results The contents of schizandrin, deoxyschizandrin and schisandrin B in the green fruit and small fruit are higher than the other variation types.
结论：为南五味子甲素的利用提供科学依据，提高南五味子的开发价值。
Conclusion: To provide the scientific basis for the use of deoxyschizandrin to increase the added value of Kadsura longipedunculata.
利用同步荧光法考察五味子甲素、五味子乙素对SA和大黄酸、大黄素、大黄酚对LYSO构象的影响。
The effects of Chinese herb active components on the conformation of SA and LYSO were investigated by synchronous fluorescence.
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