鹿茸中水溶性成分提取方法研究  

Study of extraction methods of water-soluble components in velvet antler

作　　者：周远卓 安楠 王松涛[2] 岳媛媛 严立石 吴丽娜 ZHOU Yuanzhuo;AN Nan;WANG Songtao;YUE Yuanyuan;YAN Lishi;WU Lina(School of Food Science and Pharmaceutical Engineering,Nanjing Normal University,Nanjing Jiangsu,210023,China;Luzhou Laojiao Co.,Ltd.;School of Chemistry and Life Sciences,Suzhou University of Science and Technology)

机构地区：[1]南京师范大学&食品与制药工程学院,江苏南京210023 [2]泸州老窖股份有限公司 [3]苏州科技大学化学与生命科学学院

出　　处：《质量安全与检验检测》2023年第6期77-85,共9页QUALITY SAFETY INSPECTION AND TESTING

基　　金：泸州老窖-南京师范大学文化与科技创新研究中心自主研究项目。

摘　　要：为了建立鹿茸中水溶性成分的最优提取工艺,获得较高的蛋白质、氨基酸、多糖等水溶性成分,以提高原料的综合利用效率。本实验以梅花鹿鹿茸为原料,对比了冷浸法、热浸法以及酶解法对鹿茸中水溶性成分的提取效率,计算水溶性成分浸出率,根据Bradford蛋白定量试剂盒测定提取物中蛋白质含量,苯酚-硫酸法测定提取物中多糖含量,液相色谱-质谱联用检测16种氨基酸。实验结果发现胰蛋白酶酶解法可实现水溶性成分的最优提取,具体工艺参数为:溶液pH为8,底物固液比为1∶10,酶底物比为5%,50℃提取5 h。以1.00 g鹿茸为例,在此条件下水溶性成分提取率为4.8%,提取物中所含氨基酸总量为11.42 mg/g。此工艺简单、安全、高效,有利于食品药品领域对鹿茸原料的综合利用。In order to establish the optimal extraction process of water-soluble components in velvet antler,and obtain more protein,amino acids and polysaccharides to improve the comprehensive utilization efficiency of raw materials.In this experiment,we compared the extraction efficiency of water-soluble components in velvet antler by cold maceration,hot maceration,enzymatic hydrolysis methods respectively.The leaching rate of water-soluble components was calculated according to the formula,the protein content of the extracts was determined by Bradford protein quantification kit,the polysaccharide in extracts was determined by phenol-sulfuric acid method,and 16 kinds of amino acids were detected by liquid chromatography-mass spectrometry.The experiment showed that enzymatic hydrolysis of trypsin was the optimal extraction process with the following parameters:pH 8,solid-liquid ratio of substrate was 1∶10,enzyme substrate ratio was 5%,and extraction at 50℃for 5 h.Taking 1.00 g of antler as an example,the extraction rate of water-soluble components was 4.8%,and the total amount of amino acids contained in the extract was 11.42 mg/g under these conditions.This process is simple,safe and efficient,which is conducive to the comprehensive utilization of velvet antler raw materials in the food and drug field.

关 键 词：鹿茸 提取 工艺优化 酶解 

分 类 号：R284.2[医药卫生—中药学]