摘要
[目的]分析碱性磷酸酶(AKP)活性的变化,为鹿茸的提取加工提供参考。[方法]制备鲜鹿茸的匀浆上清液,在25、40、55℃分别加热10、20、30 min,在70、80℃均分别加热5、10、15 min,采用磷酸苯二钠法测定AKP的活性。[结果]25、40℃随着加热时间的延长,鲜茸提取液中的AKP活性逐渐提高,在25℃加热30 min达最高,金氏单位为134.9;70、80℃随着加热时间的延长,AKP的活性明显下降,在80℃加热15 min达最低,金氏单位为0.10。[结论]鲜鹿茸经传统方法炮制制成干茸或高温加工处理后,将降低AKP的活性,从而影响其药用价值。
[Objective] The research aimed to analyze the changes of AKP activity and provide reference for the extraction and processing of Cornu Cervi Pantotrichum. [Method] The refining supemate of fresh Cornu Cervi Pantotrichum was prepared to heat at 25,40 and 55℃ for 10, 20 and 30min and at 70 and 80℃ for 5, 10, 15 min resp. The activity of AKP was determined by using disodium phosphate method. [Result] AKP activity in the extract of Cornu Cervi Pantotrichum heated at 25 and 40℃ gradually increased with the prolonging of the heating time. And AKP activity reached the maximum after heating at 25℃ for 30rain and King＇s unit was 134.9. AKP activity heated at 70 and 80℃ obviously decreased with prolonging of the heating time. And AKP activity reached the minimum after heating at 80℃ for 15 rain and King＇s unit was 0.10. [ Conclusion] After fresh Comu Cervi Pantotrichum was made into the dry Comu Cervi Pantotrichum by using traditional method or treated at high temperature, AKP activity would be decreased. Thus the medicinal value was affected.
出处
《安徽农业科学》
CAS
北大核心
2009年第5期1874-1875,1882,共3页
Journal of Anhui Agricultural Sciences
基金
国家自然科学基金资助项目(39760055)
关键词
鲜鹿茸
温度
时间
碱性磷酸酶(AKP)
Fresh Cornu Cervi Pantotrichum
Temperature
Time
Alkaline phosphatase
