不同规格鹿茸饮片的多指标质量等级评价

Study on Quality Grade Evaluation of Velvet Antler Slices with Different Specifications by Multi-index

目的:综合多指标含量测定对不同商品规格的鹿茸饮片进行质量等级评价。方法:测定不同规格鹿茸饮片中总灰分、浸出物,并采用凯氏定氮法测定总氮含量,采用柱前衍生化高效液相色谱法对鹿茸饮片中15种氨基酸含量进行测定。结果:4种不同规格鹿茸饮片中蜡片总灰分最低,骨片最高;浸出物、总氮含量及15种氨基酸含量均蜡片中最高,骨片中最低,粉片与血片中含量接近,无明显差异。结论:通过总灰分、浸出物、总氮及氨基酸含量评价不同规格鹿茸饮片的质量,为鹿茸饮片的质量等级评价提供参考。

Objective:Quality grade evaluation of velvet antler slices of different specifications were performed by content determination of multi-index.Methods:The contents of total ash,extractives and total nitrogen in velvet antler slices of different specifications were determined and the content of 15 kinds of amino acids in velvet antler slices was measured by HPLC with a pre-column derivatization method.Results:Among the four different specifications of velvet antler slices,the total ash content of wax slices of velvet antler was the lowest,and the bone slices of velvet antler was the highest.The contents of extractives,total nitrogen and 15 amino acids showed that the highest content was found in wax slices of velvet antler,the lowest in bone slices of velvet antler and there existed no obvious difference between the powder slices of velvet antler and blood slices of velvet antler.Conclusion:It is of reference significance that the quality of different kinds of velvet antler slices should be evaluated by the total ash,extractives,total nitrogen and amino acid content comprehensively.