不同产地加工及炮制方法对鹿茸中胶原蛋白含量的影响

doi:10.7506/spkx1002-6630-20181120-234

食品科学 ›› 2019, Vol. 40 ›› Issue (22): 1-6.doi: 10.7506/spkx1002-6630-20181120-234

• 食品化学 • 下一篇

不同产地加工及炮制方法对鹿茸中胶原蛋白含量的影响

宫瑞泽，赵卉，曲迪，王燕华，张磊，刘畅，刘政波，孙印石

（1.中国农业科学院特产研究所，吉林长春 130112；2.吉林农业大学中药材学院，吉林长春 130118）

出版日期:2019-11-25 发布日期:2019-12-02
基金资助:
“十三五”国家重点研发计划重点专项（2018YFC1706604；2018YFC1706605）；中国农业科学院科技创新工程项目（CAAS-ASTIP-2016-ISAPS）；吉林省科技发展计划项目（20180201076YY）

Effects of Different Processing Methods and Processed Products on Collagen Content of Cornu Cervi Pantotrichum

GONG Ruize, ZHAO Hui, QU Di, WANG Yanhua, ZHANG Lei, LIU Chang, LIU Zhengbo, SUN Yinshi

(1. Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China;2. College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China)

Online:2019-11-25 Published:2019-12-02

摘要/Abstract

摘要： 研究不同加工炮制方法对鹿茸中胶原蛋白含量的影响。采用氨基酸自动分析仪对不同加工炮制方法和不同部位鹿茸中构成胶原蛋白的4 种氨基酸羟脯氨酸、脯氨酸、甘氨酸和丙氨酸进行含量测定，进而转换成胶原蛋白的含量。通过比较不同加工炮制方法和不同部位鹿茸中胶原蛋白含量的差异，分析加工及炮制方法对鹿茸中胶原蛋白含量的影响。结果表明，冻干茸蜡片、粉片、纱片、骨片和整支中胶原蛋白质量分数分别为37.43%、30.01%、32.16%、40.81%和36.47%；煮炸茸相应部位胶原蛋白质量分数分别为31.40%、31.59%、35.69%、44.07%和39.44%；排血茸胶原蛋白质量分数分别为43.89%、39.04%、45.94%、46.23%和42.24%；带血茸胶原蛋白质量分数分别为37.84%、32.24%、35.11%、43.62%和37.64%；鹿茸粉胶原蛋白质量分数分别为25.51%、24.93%和26.12%，40%、50%和60%乙醇溶液润制的鹿茸片胶原蛋白质量分数分别为26.93%、28.89%和29.08%。煮炸茸中胶原蛋白含量高于冻干茸（蜡片除外），排血茸中胶原蛋白含量高于带血茸；不同部位鹿茸之间表现出蜡片胶原蛋白含量较高，粉片、纱片和骨片中胶原蛋白含量依次递增的规律；不同炮制方法的鹿茸炮制品中，乙醇润制处理的鹿茸片中胶原蛋白含量高于直接粉碎的鹿茸粉，随着润制鹿茸乙醇体积分数的增大鹿茸片中胶原蛋白含量逐渐增加。

关键词: 鹿茸, 加工方法, 不同部位, 炮制方法, 胶原蛋白

Abstract: This study aimed to examine the effects of different processing methods and processed products on the collagen content of velvet antler (Cornu Cervi Pantotrichum). The contents of four amino acids constituting collagen, i.e., hydroxyproline, proline, glycine and alanine, in different samples of velvet antler, were determined using an automatic amino acid analyzer and then converted into collagen content. The results showed that collagen contents in wax slices, powder slices, gauze slices and bone slices of freeze-dried velvet antler and whole freeze-dried antlers were 37.43%, 30.01%, 32.16%, 40.81% and 36.47%, respectively. Collagen contents were 31.40%, 31.59%, 35.69%, 44.07% and 39.44% in their boiled counterparts; 43.89%, 39.04%, 45.94%, 46.23% and 42.24% in their exsanguinated counterparts; and 37.84%, 32.24%, 35.11%, 43.62% and 37.64% in their unexsanguinated counterparts, respectively. Collagen contents in three powdered samples of unexsanguinated, boiled velvet antler were 25.51%, 24.93% and 26.12%, and increased to 26.93%, 28.89% and 29.08% when soaked with 40%, 50% and 60% ethanol, respectively. Collagen contents in boiled antler velvet were significantly higher than in freeze-dried antler velvet (except for wax slices). Collagen contents in antler velvet increased after exsanguination. High collagen content was found in wax slices, and collagen contents in powder slices, gauze slices and bone slices increased in this order. The collagen content of antler velvet slices soaked with ethanol was significantly higher than that of antler velvet powder without soaking treatment, and increased with ethanol concentration.

Key words: Cornu Cervi Pantotrichum, processing methods, different parts, different processed products, collagen

中图分类号:

TS201.2

宫瑞泽，赵卉，曲迪，王燕华，张磊，刘畅，刘政波，孙印石. 不同产地加工及炮制方法对鹿茸中胶原蛋白含量的影响[J]. 食品科学, 2019, 40(22): 1-6.

GONG Ruize, ZHAO Hui, QU Di, WANG Yanhua, ZHANG Lei, LIU Chang, LIU Zhengbo, SUN Yinshi. Effects of Different Processing Methods and Processed Products on Collagen Content of Cornu Cervi Pantotrichum[J]. FOOD SCIENCE, 2019, 40(22): 1-6.

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不同产地加工及炮制方法对鹿茸中胶原蛋白含量的影响

Effects of Different Processing Methods and Processed Products on Collagen Content of Cornu Cervi Pantotrichum

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