Bradford法测量不同加工工艺鹿茸蛋白含量研究  

Determination of Protein Content in Pilose Antler Processed by Different Methods with Bradford Method

作　　者：靳梦亚 董玲[1] 戴俊东[1] 魏宝霞[1] 朱美玲[1] 侯成波[1] 莫美 隗丽[1] 

机构地区：[1]北京中医药大学,北京100102

出　　处：《中华中医药学刊》2015年第3期592-594,I0003,共4页Chinese Archives of Traditional Chinese Medicine

基　　金：国家自然科学基金项目(81073056/H2806);北京中医药大学研究生自主课题(2014-JYBZZ-XS-111;500102/010060583);北京中医药大学创新团队发展计划项目(2011-CXTD-13)

摘　　要：目的:通过测定不同加工工艺鹿茸中可溶性蛋白质的含量,为鹿茸加工工艺的优选提供理论依据。方法:采用Bradford法分别测定鲜品鹿茸、鲜品去血鹿茸、煮炸鹿茸、直接冻干鹿茸、匀浆鹿茸、冻干加保护剂鹿茸、冻干未加保护剂鹿茸、冻干加保护剂40℃,10天鹿茸样品中的蛋白质含量,通过Kruskal-Wallis检验进行统计学分析不同加工工艺对鹿茸质量的影响。结果:不同加工工艺鹿茸中的蛋白质含量由大到小依次为鹿茸鲜品、直接冻干、匀浆鹿茸、冻干未加保护剂、冻干加保护剂40℃10天、冻干加保护剂、鲜品去血鹿茸、煮炸鹿茸。经秩和检验统计分析,与鹿茸鲜品相比,其它各组的蛋白质含量均显著降低(P≤0.05);与煮炸鹿茸相比,其它各组的蛋白质含量均显著提高(P≤0.05);此外,鹿茸匀浆组显著低于鹿茸直接冻干组(P≤0.05);鹿茸冻干品组显著低于鹿茸匀浆组和鹿茸直接冻干组(P≤0.05)。结论:鹿茸加工过程中的冻干、粉碎、匀浆、加热等工艺均会影响鹿茸中蛋白质的含量。加工工艺的步骤越多,工艺越复杂,对活性蛋白质成分的破坏作用越大。特别是鹿茸传统煮炸工艺中的高温加热与去血操作极易造成鹿茸中活性蛋白质成分的破坏和损失。与传统煮炸工艺相比,冻干工艺在低温下进行,有利于保持鹿茸中蛋白类成分的含量和活性。Objective： Bu using coomassie brilliant blue G- 250 method to determinate the content of soluble protein in pilose antler processed by different methods in order to provide the theory basis for optimizing pilose antler processing technology. Method： We prepared fresh pilose antler,fresh pilose antler with no blood,fried pilose antler,directed freezedrying pilose antler,homogenate pilose antler,freeze-drying pilose antler with protective agent,freeze-drying pilose antler without protective agent,freeze-drying pilose antler with protective agent for 10 days at 40 ℃. We determined the content of soluble protein in different pilose antler samples mentioned above and used the Kruskal- Wallis test to analyze the data. Results： The contents of pilose antler protein from large to small order were fresh pilose antler,directed freeze-drying pilose antler,homogenate pilose antler,freeze-drying pilose antler without protective agent,freeze-drying pilose antler with protective agent for 10 days at 40 ℃,freeze-drying pilose antler with protective agent,fresh pilose antler with no blood,fried pilose antler. According to Kruskal- Wallis test,comparing the fresh pilose antler,the contents of protein in pilose antler processed by other methods were significantly lower（ P≤0. 05）. Compared the fried pilose antler with that prepared by other methods,the content of protein in fried pilose antler was significantly lower（ P≤0. 05）. Meanwhile,the content of protein in homogenate pilose antler was lower than that in directed freeze-drying pilose antler（ P≤0. 05）. The content of protein in freeze-drying pilose antle was lower than that in the directed freeze-drying pilose antler and in homogenate pilose antler（ P≤0. 05）. Conclusion： The processing technologies of pilose antler such as freeze-drying,crushing,homogenizing and heating,all can influence the content of protein in pilose antler. The more steps and more complex in processing technology,the more destructive effect on the activity of the protein

关 键 词：鹿茸 考马斯亮蓝G-250 蛋白质 含量测定 

分 类 号：R284[医药卫生—中药学]