热炸工艺对不同部位梅花鹿鹿茸细胞增殖活性的影响  

Cell Proliferation Promoting Effect of Deer Velvet Antler Different Sections Treated By Traditional Hot Processing

作　　者：丁倩男[1] 王春梅[1] 吴帆[1] 田敬欢 赓迪[1] 戴俊东[1] 董玲[1] 

机构地区：[1]北京中医药大学中药学院,北京100102

出　　处：《中华中医药学刊》2014年第9期2135-2137,共3页Chinese Archives of Traditional Chinese Medicine

基　　金：国家自然科学基金项目(81073056)

摘　　要：目的:考察传统热炸工艺对梅花鹿鹿茸不同部位细胞增殖活性的影响;方法:利用传统热炸法炮制东北梅花鹿鹿茸,用Bradford法测定鹿茸可溶性蛋白含量;利用MTT法测定鲜鹿茸与热炸炮制鹿茸上、中、下部位对NRK-49F细胞增殖活性的影响。结果:鲜鹿茸上中下部均具有促进细胞增殖的能力,从上到下活性减弱;热炸炮制品促细胞增殖活性降低。结论:梅花鹿鹿茸具有较强的促细胞增殖能力,传统热炸炮制明显降低鹿茸的促细胞增殖的能力。Objective ： To determine the effect of the traditional hot processing treatment on the cell proliferation promo- ting ability of the velvet antler different sections. Methods： The velvet antler was treated by traditional hot processed method. The contents of the soluble proteins in the velvet antler were measured by Bradford method. The NRK 49F cell proliferation rate was measured by MTT assay. Results： The upper, middle and lower sections of the fresh velvet antler all had the ability to promote cell proliferation. The activity was decreased from the top to the bottom of the velvet antler. The cell proliferation promoting ability of the hot processed samples was lower than that of the corresponding fresh one. Con- clusion： The deer velvet antler has a strong ability to promote cell proliferation. The traditional hot processing treatment decreased the cells proliferation promoting ability.

关 键 词：梅花鹿鹿茸 热炸 不同部位 NRK-49F 细胞增殖 

分 类 号：R282.74[医药卫生—中药学]