在開花成果過程中，山茱萸枝條內總糖、還原糖含量逐漸降低，而蛋白質含量基本保持不變。從糖的類型來看，三糖、二糖逐漸降低，而多糖、葡萄糖、果糖基本保持不變。大年樹與小年樹相比其糖的變化規(guī)律有所不同。

The contents of total sugar and reducing sugar in branches of Macrocarpium officinalis dcreased gradually during flowering,while the content of protein remained unchanged. As to the change of different kinds of sugar,trisaccharides and disaccharides decreased, whereas polysaccharides，glucose and fructose remained constant. These changes were different between bumper-years and off-year.