东北梅花鹿茸不同部位多糖与无机元素质量分数的差异

Difference in Contents of Polysaccharide and Some Inorganic Elements in Different Parts of Northeast Sika Deer Velvet

选取10支东北梅花鹿茸,分别从顶部、上部、中部和基部分腊片、粉片、血片和骨片部位进行取样,对各部位的多糖与无机元素质量分数进行了比较分析。结果表明:各部位间多糖与无机元素质量分数差异极显著或显著。从腊片到骨片部位,多糖、钾和钠的质量分数逐渐降低,钙、磷、镁的质量分数逐渐升高。微量元素铜、锌、铁和锰的质量分数离散性大,无规律性。多糖与钾、钠、钙、磷和、镁质量分数变化的规律性可以作为评价东北梅花鹿茸的内在指标。

An experiment Was conducted to study the contents of polysaccharide and inorganic elements in different slices prepared from different parts of northeast sika deer velvet antler （tip, upper, mid and base）, namely, wax shce （WS）, powder slice （PS）, blood slice （BLS）, and bone shce （BNS）. There were extremely significant or significant differences in the contents of polysaccharide, calcium, phosphorus, magnesium, potassium and sodium in different parts of velvet antler. The contents of polysaccharide, potassium and sodium decreased gradually from the tip to the base, while those of calcium, phosphorus and magnesium increased gradually. No trends were found in the contents of the four micro-elements （copper, zinc, iron and manganese） in different parts of antler. The changing regularities of the contents of polysaccharide and inorganic elements can be used to appraise the quality of northeast sika deer velvet.