不同加工方式对鹿茸中水溶性多糖含量及单糖组成的影响

Effects of different processing methods on water soluble polysaccharide contents and monosaccharide compositions in Cervi Cornu Pantotrichum

采用水提醇沉法提纯鹿茸中的水溶性多糖,苯酚-硫酸法测定其含量;多糖经水解、衍生后通过UPLC分析不同加工方式及不同部位鹿茸中单糖组成及含量的差异。结果表明,煮炸茸蜡片、粉片、纱片、骨片中水溶性多糖含量分别为1.74、1.67、1.03和1.13 g/kg,冻干茸为2.77、3.07、1.22和3.20 g/kg;排血茸4个部位水溶性多糖含量依次为1.55、1.78、0.96和0.77 g/kg,带血茸为1.69、1.64、1.01和1.31 g/kg。不同加工方式鹿茸中水溶性多糖单糖组成均检出甘露糖、氨基葡萄糖、核糖、葡萄糖醛酸、半乳糖醛酸、氨基半乳糖、葡萄糖和半乳糖8个组分,对于同一部位,煮炸茸单糖含量低于冻干茸,排血茸单糖(氨基葡萄糖和氨基半乳糖除外)含量低于带血茸;对于同一加工方式不同部位,表现出蜡片、粉片高于纱片、骨片。研究加工方式对鹿茸中水溶性多糖含量及单糖组成的影响,以期为鹿茸加工及其产品开发提供理论参考。

The water-soluble polysaccharides in antler velvet were extracted by water extraction and alcohol precipitation. The content was determined by a phenol-sulfuric acid colorimetry. After hydrolysis and derivatization, the various monosaccharide compositions of water- soluble polysaccharides from different parts of the antler velvet after different processing methods were analyzed by ultra high performance liquid chromatography (UPLC). The results showed that the water-soluble polysaccharide contents in wax slices, powder slices, gauze slices and bone slices of the boiled antler velvet were 1.74, 1.67, 1.03 and 1.13 g/kg , respectively, whereas those of the freeze-dried antler velvet were 2.77, 3.07, 1.22 and 3.20 g/kg , respectively. The water-soluble polysaccharide contents in in the same four parts of the antler velvet processed antler velvet without and with blood were 1.55, 1.78, 0.96, 0.77 g/kg , and 1.69, 1.64, 1.01, 1.31 g/kg , respectively. Eight monosaccharides (mannose, glucosamine, ribose , glucuronic acid, galacturonic acid, aminogalactose, glucose and galactose) were detected in the compositions of water-soluble polysaccharides in the antler velvet by using different processing methods. For the same part, the monosaccharide contents in the boiled antler velvet were lower than those in the freeze-dried antler velvet, and the monosaccharide contents (except those of glucosamine and aminogalactose) in the antler velvet processed without blood were lower than those in the antler velvet processed with blood. For different parts processed with the same method, the monosaccharide contents in wax and powder pieces were higher than those in gauze slices and bone pieces. This study provides a theoretical reference for velvet processing and product development.