特产研究2016，Vol.38Issue(1)：35-38,62,5.DOI:10.16720/j.cnki.tcyj.2016.01.009
马鹿茸中水溶性蛋白质的含量测定及其影响因素考察
Determination of the Content of Water-soluble Proteins in Antler Herbs and its Influence Factors
黄帮蕊 1李佳芮 1王春贺 1金洋 1马方圆 1金向群 1高兵 2常彤2
作者信息
- 1. 吉林大学药学院，长春 130021
- 2. 中国农业科学院特产研究所，长春 130112
- 折叠
摘要
Abstract
To establish a method for the determination of the content of water -soluble proteins in velvet antler herbs ,and explore the effect of drying methods ,storage time and species on its content .Water soluble proteins in velvet antler herbs were extracted through maceration in low temperature water and dyed by Bradford method .The content of it was determined by visible spectrophotometer .The content of water-soluble protein in the sample has a good linear relationship in the range of 540μg/mL-40μg/mL in terms of bovine serum albumin .The regression e-quation is y=0.0231x+0.1114(R2=0.995) and the recovery rate is 99.33% ,RSD is 0.86% .Moreover ,the content of water-soluble pro-tein in velvet antler alters during storage and in high temperature drying ,which is lower than that in the low temperature drying .Water-soluble protein content among different species is also different .The content determination of water-soluble protein in velvet antler by Bradford method is simple and reliable ,so it can be used as a method of quality control of velvet antler herbs .Storage time and drying method also have influence on water-soluble protein content in antler ,so antler herbs production process should be paid attention to .关键词
马鹿茸/水溶性蛋白质/考马斯亮蓝显色法/含量测定/影响因素Key words
velvet antler/water-soluble proteins/bradford method/determination/influential factors分类
医药卫生引用本文复制引用
黄帮蕊,李佳芮,王春贺,金洋,马方圆,金向群,高兵,常彤..马鹿茸中水溶性蛋白质的含量测定及其影响因素考察[J].特产研究,2016,38(1):35-38,62,5.
