炸干茸与冻干茸中超氧化物歧化酶活力测定  

The Determination of the Activity of Superoxide Dismutase in Toast-Drying and Freeze-Drying Pilose Antler

作　　者：徐建平[1] 孙允秀[1] 张惠祥[1] 宋雅茹[1] 侯冬岩 

机构地区：[1]吉林大学化学系 [2]鞍山师范专科学校化学燕

出　　处：《吉林大学自然科学学报》1991年第4期103-104,共2页Acta Scientiarum Naturalium Universitatis Jilinensis

摘　　要：采用改进的邻苯三酚法测得的炸干茸和冻干茸中超氧化物歧化酶的活力,分别为2400μmol/(min·g)和4880μmol/(min·g),探讨了用超氧化物歧化酶活力作为判定鹿茸的质量指标,以及鹿茸加工工艺是否合理的参考依据之一的可能性。The present paper covers the stablity of pilose antler superoxide dismutase(SOD) and the determination of the activity of SOD in different samples made by different manufacturing methods. The SOD activity can be regarded as one of indexes to comment the manufacturing methods and the pilose antler qualitv.

关 键 词：SOD 鹿茸 炸干法 冻干法 炮制 

分 类 号：R284.1[医药卫生—中药学]