桑螵蛸炮制前后蛋白质和多糖及脂类成分比较  

Comparision of Protein and Polysaccharide and Lipids in Antis Egg-case before and after Processing

作　　者：贾坤静 艾雪[1] 贾天柱[1,2] 鞠成国[1,2] 

机构地区：[1]辽宁中医药大学药学院,辽宁大连116600 [2]辽宁省中药炮制工程技术研究中心,辽宁大连116600

出　　处：《亚太传统医药》2015年第23期15-17,共3页Asia-Pacific Traditional Medicine

基　　金：国家中医药管理局行业专项(201107007)

摘　　要：目的:比较桑螵蛸炮制前后蛋白质提取率及多糖和脂类的含量差异。方法:采用考马斯亮蓝法测定桑螵蛸生制品蛋白质提取率,硫酸苯酚法和减重法分别测定桑螵蛸生制品中多糖和总脂的含量,抗坏血酸-钼蓝光度法测定磷脂的含量,并进行分析对比。结果:蛋白质提取率和多糖含量均为生品>盐炒品>蒸品,总脂含量为蒸品>盐炒品>生品,磷脂含量生品>蒸品>盐炒品。结论:桑螵蛸经过盐炒和蒸制后,蛋白质提取率以及多糖和磷脂含量均下降,总脂含量升高。Objective：Compare polysaccharide and lipids in antis egg-case before and after processing.Methods：Use phenol sulfuric acid method and weight loss method to determine the content of polysaccharide and total fat in antis egg-case before and after processing,and ascorbic acid-molybdenum blue method for determining the content of phosphatide.Results：The content of protein and polysaccharide from high what is the non-processde sample,the salt-fride sample and the water-steamde sample.The content of total fat from high what is the water-steamde sample,the salt-fride sample and the non-processde sample.The content of phosphatide from high what is the non-processde sample,the water-steamde sample,the salt-fride sample.Conclusion：The content of polysaccharide and phosphatide are declined after processing,and the content of total fat is rised.

关 键 词：桑螵蛸 蛋白质 多糖 脂类 

分 类 号：R284.1[医药卫生—中药学]