不同炮制方法对蛤蚧质量的影响研究

Study on Effects of Different Processing Methods on the Quality of Gekko gecko Linnaeus

目的探讨不同炮制方法对蛤蚧成分含量的影响。方法制备蛤蚧、酒蛤蚧、油酥蛤蚧、蛤粉炒蛤蚧饮片,参考2015版中国药典检测醇溶性浸出物含量,采用凯式定氮法测定蛋白质含量,氨基酸自动分析仪检测氨基酸的种类和含量,电感耦合等离子体质谱(ICP-MS)测定10种无机元素的含量。结果除蛤粉制外,油酥制、酒制可以提高蛤蚧中浸出物、蛋白质和总氨基酸含量。酒制、油酥制和蛤粉制蛤蚧对蛤蚧宏量元素Ca、K、Na、Mg的含量影响不大,但可以提高微量元素Fe、Zn、Cu、Mn、Co、Se的加和量。结论不同炮制方法对蛤蚧的浸出物、蛋白质、氨基酸、宏微量元素的含量有不同程度的影响。

Objective To evaluate the effects of different processing methods on the content of the active ingredients of Gekko gecko Linnaeus.Methods Four pieces of Gekko gecko Linnaeus(crude,processed by wine,processed by oil,processed by stir frying with clam powder)were prepared.Alcohol-soluble extractive was measured based on Chinese Pharmacopoeia 2015 version.The content of protein was determined by kjeldahls method.The kinds and contents of amino acids were determined by the amino acid automatic analyzer.10 kinds of elements were determined by ICP-MS.Results After processed by wine and processed by oil,the contents of alcohol-soluble extractive,protein and amino acids were increased,besides after processed by stir frying with clam powder.After processed by wine,processed by oil,and processed by stir frying with clam powder,the major elements of Ca,K,Na and Mg did not have much affect,but the addition of trace elements Fe,Zn,Cu,Mn,Co and Se increased.Conclusion Different processing of Gekko gecko Linnaeus could have different influence on the contents of soluble extractive,protein,amino acid,major and trace elements.