不同储存条件对鹿茸总糖和水溶性蛋白的影响  

Effects of Different Storage Conditions on Total Sugar and Water Soluble Protein in Antler

作　　者：刘淑娟[1,2] 朱琼宇[1] 赵晓祥[2] 唐蔚[1,2] 皮帅帅[1] 程金平[1] 

机构地区：[1]上海交通大学环境科学与工程学院,上海200240 [2]东华大学环境科学与工程学院,上海201620

出　　处：《上海交通大学学报（农业科学版）》2014年第5期57-60,共4页Journal of Shanghai Jiaotong University(Agricultural Science)

基　　金：教育部新世纪优秀人才项目资助(NCET-12-0362)

摘　　要：为探讨鹿茸最佳保存条件,将鹿茸置于常温、冷藏、冷冻和干燥4种条件下,分别测定储存初期、储存40d、3个月和6个月时鹿茸中总糖和水溶性蛋白含量。结果显示,鹿茸储存过程中总糖和水溶性蛋白含量均呈下降趋势。对于鹿茸总糖,储存40d,冷冻条件对总糖保存有利;储存3个月,干燥条件对总糖保存有利;储存6个月,冷冻条件对总糖保存有利。对于鹿茸水溶性蛋白,储存40d,干燥条件对水溶性蛋白保存有利;储存3个月,冷藏条件对水溶性蛋白保存有利;储存6个月,冷冻条件对水溶性蛋白保存有利。从而推断,冷冻储存条件对保存鹿茸有利。To investigate the best conditions for preserving antler,total sugar and water-soluble protein contents in antler on the 1st,40th,90th,and 180th day under normal temperature,cold storage,frozen and dry storage conditions were determined,respectively.The results showed that total sugar and water-soluble protein contents in antler decreased during storage.All of storage schemes of 40 days with freezing process,3 month with drying process,and 6 month with freezing process were advantageous to the preservation of total sugar levels.And 40 days with drying process,3 month with freezing process,and 6 month with freezing process were advantageous to the preservation of water soluble protein content.It can be concluded that freezing storage condition is good for the preservation of antler.

关 键 词：鹿茸 总糖 水溶性蛋白 储存 

分 类 号：S825.99[农业科学—畜牧学]