摘要
介绍了新西兰鹿茸的加工方法、分级标准及方法；报道了鹿茸及其不同部位化学成分、氨基酸的分析结果，以及与俄国、中国鹿茸的成分比较。文章指出，新西兰红鹿与我国马鹿实为同一品种；鹿茸基部类脂物含量高于中部，与传统认为基部质量劣于中部相悖，值得注意；影响鹿茸化学成分变化的因素及如何更科学地对鹿茸分类定级，尚待进一步研究。
In this paper,the process methods,the grading standards and methods for New Zealand velvet were introduced.The analytical results of the chemical components and amino acids from its different sections were also reported and compared with Russian and Chinese velvet. New Zealand Red Deer is the same species as Chinese Malu(Cervus elaphus).The lipid amounts in the bottom of New Zealand velvet is higher than that in the middle.So,this is contrary to the classical opinion. The influence factors on its chemical components and the scientific grading methods should be further ascertained.
出处
《药物分析杂志》
CAS
CSCD
北大核心
1997年第2期100-104,共5页
Chinese Journal of Pharmaceutical Analysis
关键词
新西兰鹿茸
加工
分级
化学成分
鹿茸
New Zealand velvet,process,grade,chemical components
