作　　者： (王燕华）; (张秀莲）; (赵卉）; (赵海平）; (雒伟伟）; (李中）; (孙印石）;

机构地区： 中国农业科学院特产研究所,吉林长春130112 吉林农业大学中药材学院,吉林长春130118

出　　处： 《中草药》 2017年第15期3085-3091,共7页

摘　　要： 目的比较不同加工方式及不同部位梅花鹿鹿茸中蛋白质、氨基酸的量差异,旨在为鹿茸的加工及综合利用提供参考依据。方法采用杜马斯燃烧法、阳离子交换色谱法分别对不同加工方式及不同部位的梅花鹿鹿茸中粗蛋白、17种水解氨基酸的量进行测定,比较其差异。结果带血茸粗蛋白的量粉片部位高于排血茸(P<0.01),蜡片、蜂片部位差异均不显著(P>0.05);排血茸与带血茸蜡片、粉片、蜂片部位氨基酸的量差异均不显著(P>0.05)。冻干茸粗蛋白的量蜡片部位低于煮炸茸(P<0.05),粉片部位高于煮炸茸(P<0.01),蜂片部位高于煮炸茸(P<0.05);冻干茸氨基酸的量蜡片部位低于煮炸茸(P<0.01),粉片部位与煮炸茸差异不显著(P>0.05),蜂片部位高于煮炸茸(P<0.01)。鹿茸粗蛋白与氨基酸的量均表现为蜡片部位显著高于粉片、蜂片部位(P<0.05),粉片部位与蜂片部位差异不显著(P>0.05)。结论不同加工方式的鹿茸粗蛋白与氨基酸的量均有差异,整体表现为带血茸高于排血茸,冻干茸高于煮炸茸;蜡片部位显著高于粉片、蜂片部位,粉片与蜂片部位差异不显著;粗蛋白和氨基酸在冻干茸不同部位的分布比煮炸茸更为均匀。 Objective To compare the contents of protein and amino acids in different parts of Cervi Cornu Pantotrichum（CCP） with different processing methods, in order to provide a guidance for the processing and comprehensive utilization of CCP. Methods The techniques of Dumas combustion and cation-exchange chromatography were respectively adopted to determinate the contents of crude protein and 17 amino acids in different parts of CCP with different processing methods, and the difference was compared. Results The content of crude protein in powder slices of CCP with blood was higher than that of CCP with blood（P〈0.01）. And there is no significant difference on that in wax slices, bee slices of CCP with and without blood（P〈0.05）. The crude protein content in wax slices of CCP with freeze-drying processing was less than that with boiling processing（P〈0.05）. It was more than CCP with boiling processing in powder slices（P〈0.01）, and was also more than CCP with boiling processing in bee slices（P〈0.05）. The TAA content in wax slices of CCP with freeze-drying processing was less than CCP with boiling processing（P〈0.01）. But it is more than CCP with boiling processing in powder slices（P〈0.01）. And there is no significant difference in powder slices of CCP with these two processing methods（P〈0.05）. The content of crude protein and TAA in wax slices of CCP is both significantly higher than that in powder slices, bee slices（P〈0.05）. And the difference of that in powder and bee slices is not significant（P〈0.05）. Conclusion The difference is existed in content of crude protein and amino acids in CCP with different processing methods. The wax silices of CCP are significantly higher than that of powder slices and bee slices. And the difference in powder slices and bee slices is not significantly. The distribution of crude protein and TAA in different parts of CCP with freeze-drying processing is more uniform than CCP with boiling processing.

关 键 词： 鹿茸 加工方式 粗蛋白 水解氨基酸 杜马斯燃烧法 阳离子交换色谱法