基于组织结构特征和蛋白质与钙含量比值的鹿茸分区研究

Establishment of classification method for dividing velvet antler portions based on tissue structures and ratio of protein to calcium content

目的建立客观鹿茸分区方法。方法采集3种规格的鹿茸,分别为马鹿三杈茸、梅花鹿三杈茸和二杠茸。通过纵向剖面、横断面和组织学切片对鹿茸内部组织结构、形态特征和组织类型进行分析,确定鹿茸的感官分区指标。通过测定鹿茸不同区段成分上的差异,设立数据化的分区指标。结果建立血管形态和骨密质环2个感官分区指标,蜡片:无肉眼可见血管;粉片:血管细密,粗细均匀;蜂片:开始出现密质骨时,周围血管细密,中间粗,呈蜂窝状;骨片:密质骨连成骨密质环。利用蛋白质含量和钙含量的比值设定了不同区段鹿茸分区值(PV值):蜡片≥65.00,粉片6.30~64.99,蜂片4.70~6.29,骨片≤4.69。结论通过感官指标和PV值建立了鹿茸的客观分区方法,能够精确客观地对鹿茸进行分区,不仅适用于不同种鹿茸,如马鹿茸和梅花鹿茸;而且也适用于不同规格的鹿茸,如二杠茸和三杈茸;还能够适用于不同加工方式处理的鹿茸,如传统煮炸法和冷冻真空干燥法。该方法为增强鹿茸治疗的针对性和促进鹿茸深加工奠定了基础。

Objective To establish an objective classification method for dividing velvet antler(VA)portions.Methods Three types of VA,including three-branched VA of wapiti,three-branched and two-branched VA of sika deer,were collected.To identify visual indicators of different portions,the VA internal tissue structure,morphological characteristics and tissue types of the longitudinal cut,crosscut and histological sections were analyzed.Differences in components of different VA portions were analyzed and partition index was set up.Results Morphological landmarks of blood vessels and ring of compact bone were found to be useful as two visual indicators for distinguishing the four VA portions.Wax-like(WL)slice:no visible blood vessel;Blood-color(BC)slice:fine-grained and uniformed blood vessels;Honeycomb-like(HL)slice:uniformed blood vessels and thicker in center,compact bone appeared at edge without connecting to a complete ring;Bone(B)slice:coarsened blood vessels and thicker in center,compact bone connecting to a complete ring.Portion value(PV),determined by using ratio of protein to calcium content,was applied to distinguish four VA portions:WL≥65.00;BC:6.30—64.99;HL:4.70—6.29;B≤4.69.Conclusion The objective portion dividing method for VA was established based on the morphological landmarks and the PV in this study.It can accurately and objectively to distinguish four VA portions.They were not only suitable for different deer species,such as wapiti and sika deer VA;for different types of VA,such as two-branch and three-branch;but also for VA processed by different methods,such as traditionally cooking and modern freeze-drying.The established methods for dividing VA portions can be utilized for targeted use of VA to more specific symptoms in clinics,and for promoting development of deep-processing for deer industry.