鳖甲炮制前后肽类含量比较

Comparative on Peptide Content in Pre-and-Post-Processed Trionycis Carapax

目的:建立双缩脲反应-酶联免疫检测仪对肽类的快速定量方法,测定鳖甲炮制前后肽类含量差异,探讨鳖甲炮制科学性。方法:应用0.02 g.mL-1酒石酸钠钾50μL,5%氢氧化钠20μL,0.5%硫酸铜50μL的双缩脲显色剂测定鳖甲炮制前后肽类含量,检测波长580 nm。结果:鳖甲七肽在0.10～5.00 g.L-1与吸光度呈良好的线性关系,醋鳖甲平均总肽含量为6.99%,生鳖甲平均总肽含量为1.04%。结论:醋鳖甲总肽含量明显高于生鳖甲总肽含量,醋制法可提高鳖甲有效成分溶出度。

Objective： A rapid method was established for quantitative determination of peptide based on biuret reaction-enzyme-linked immunosorbent detector, and peptide content in the same geographical origin of pre- and-post-processed Trionycis Carapax was analyzed. Method： The developer was 0.02 g·mL^-1 sodium potassium tartrate solution （50 μL）, 5% NaOH （20 μL）, 1% CuSO4 ·5H2O （50 μL）. The wavelength of detection was at 580 nm. Result： The calibration curves were linear in the ranges of 0.00-5.00 g ·L^-1 for septa-peptide from Trionycis Carapax. Peptide content in vinegar-processed samples was 6.99% , while the same content in crud samples was 1.04%. Conclusion： Peptide content in vinegar-processed samples was significantly higher than the one in crud samples. The content of Trionycis Carapax is increased greatly after vinegar by decoction.