目的 测定五味子果核表面颜色的数值即L^*、a^*、b^*值与五味子果核有效成分的量，研究五味子果核色泽与化学成分的相关性。方法 用数理统计方法即运用数理统计软件SPSS 20.0建立五味子果核表面色度值即L^*、a^*、b^*值与五味子甲素、五味子乙素、五味子醇甲、五味子酯甲之间的多元线性回归方程，再进行F检验，确定各色度值分别对五味子有效成分的影响程度。结果 色度值L^*与五味子甲素呈显著性负相关（r≥0.5），其它色度值与木脂素呈极低度（r≤0.2）或低度（0.2 < r < 0.5）相关。结论 利用五味子的色度值可推测其有效成分量高低，可用于五味子商品等级的划分，为更好地评价五味子质量提供科学依据。

Objective To study the relativity between color and chemical composition in fruits of Schisandra chinensis by fruits' surface color value (L^*, a^*, and b^*) and contents of active ingredients of fructus core S. chinensis). Methods The surface chromatic value (multivariate linear regression equation of L^*, a^*, b^* values and deoxyschizandrin, schizandrin B, schizandrol A, schinsantherin A) was established by SPSS 20.0 with mathematical statistics method, then the influence degree of the active ingredients of. S. chinensis was detected by F test. Results The value of L^* were significant negative with deoxyschizandrin (r ≥ 0.5), and other chromaticity values were very low or low-grade correlated with lignans Conclusion The effective ingredient content of fruit of S. chinensis can be estimated by its chromatic values, and also can be used in the hierarchies of the fruit of S. chinensis, in order to provide better scientific basis of the quality of S. chinensis.

吉林省中医药科技项目（2014-2c11）；吉林省教育厅“十三五”科技项目（吉教科合字[2016]第25号）