不同炮制方法对林蛙油质量的影响

Study on the Effect of Different Processing Methods on the Quality of Oviductus Ranae

本文通过比较7种不同炮制品种的总醇提物含量、脂溶性成分含量和酸值,建立一种双缩脲法测定林蛙油中水溶性蛋白含量,从而综合评价不同炮制方法对林蛙油质量的影响。结果表明,不同炮制方法处理的林蛙油的总醇提取物含量、脂溶性成分、酸值和水溶性蛋白含量存在明显差异,低温处理对有效成分破坏相对较少。该方法简便,准确度高,完善了林蛙油的质量评价体系,为林蛙油产品研发奠定基础。

To evaluate the effect of different processing methods on the quality of Oviductus Ranae synthetically, the content of total alcohol extract, fat-soluble component and acid value of seven processed varieties were compared, and a biuret method to determine the content of water-soluble protein in Oviductus Ranae was established. The results show that, the content of total extract, fat-soluble component, acid value and water-soluble protein content of frog oil treated by different processing methods were obviously different, and low temperature treatment had less damage to effective components. The method is simple and accurate, and improves the quality evaluation system of Oviductus Ranae, lays the foundation for the research and development of Oviductus Ranae products.