鹿茸多肽研究进展  

Progress in Research on Velvet Antler Polypeptides

作　　者：张玲莺 李墨翰 李乳姝 郑艳[1] 杨梅[1] 武俊瑞[1] 乌日娜[1] 岳喜庆[1] ZHANG Lingying;LI Mohan;LI Rushu;ZHENG Yan;YANG Mei;WU Junrui;WU Rina;YUE Xiqing(College of Food Science,Shenyang Agricultural University,Shenyang 110866,China)

机构地区：[1]沈阳农业大学食品学院

出　　处：《肉类研究》2019年第6期64-69,共6页Meat Research

基　　金：国家自然科学基金面上项目(31370502);沈阳市科技局创新项目(Y17-0-028)

摘　　要：鹿茸多肽占鹿茸总湿质量的50%~60%,是鹿茸中最为重要的生理活性物质之一。本文结合前人研究成果,综述鹿茸多肽的化学成分、提取方法和分离纯化方法,着重介绍鹿茸多肽对免疫系统、神经系统、心血管系统、骨骼系统的作用及其抗疲劳、抗氧化、抗肿瘤等生物活性,并对鹿茸多肽的发展趋势及研究前景进行展望。Velvet antler polypeptides account for 50% to 60% of the total wet mass of velvet antler and are one of the most important physiologically active substances in velvet antler. This article presents a systematic review of previous studies on the composition of velvet antler polypeptides and the methods used to extract and purify them, with focuses on their effects on the immune system, nervous system, cardiovascular system and skeletal system and their anti-fatigue, antioxidant, anti-tumor and other biological activities. Moreover, future trends and research prospects are discussed as well.

关 键 词：鹿茸多肽 化学成分 提取方法 分离纯化方法 生理作用 

分 类 号：R282.74[医药卫生—中药学]