炮制方法对鹿茸片中有效成分含量的影响

Influence of Different Processing Methods on Effective Constituents from Cornu Cervi Pantotrichum

目的研究鹿茸片不同炮制方法(酒制岭南法、酒制药典法、乳制法)与有效成分总氨基酸、总磷脂、总多糖、总水溶性蛋白含量的相关性,为阐明炮制机理及炮制品的不同功效奠定基础。方法采用紫外-可见分光光度计测定鹿茸中有效成分,分别用钼蓝显色法测定总磷脂,硫酸-蒽酮法测定总多糖,茚三酮显色法测定总氨基酸,考马斯亮蓝显色法测定总水溶性蛋白。结果不同鹿茸片炮制品之间主要成分含量差异较大,总磷脂、总多糖、总水溶性蛋白的含量依次为:酒制岭南法>乳制法>酒制药典法,总氨基酸的含量依次为:乳制法>酒制岭南法>酒制药典法。结论不同炮制方法对鹿茸片有效成分有一定影响。

OBJECTIVE To study the correlation of different processing methods（ wine-stir-fried of Lingnan,wine-stir-fried of Pharmacopoeia,dairy-stir-fried） of Cornu Cervi Pantotrichum and the constituents total free amino acid,total phospholipids,total polysaccharides anthrone and water soluble protein,and lay the foundation for different effects of processed products. METHODS UV was used to determine those components,and those contents were respectively determinated by the methods of Coomassie blue colorimetric,molybdenum blue colorimetric,sulfuric acid-determination and ninhydrin color. RESULTS The contents of effective constituents in different processed products of Cornu Cervi Pantotrichum were different. The content of total phospholipids,total polysaccharides anthrone and water soluble protein were as follow： wine-stir-fried of Lingnan dairy-stir-fried wine-stir-fried of Pharmacopoeia and the content of total free amino acid was as follows： dairy-stir-fried wine-stir-fried of Lingnan wine-stir-fried of Pharmacopoeia. CONCLUSION The method is simple and reliable,and is used to determine the contents of effective constituents of Cornu Cervi Pantotrichum and its three processed.