作 者：
田再民;张利增;龚学臣;魏建民;吴文荣;武玉环
单 位：
张家口市农业局.河北;内蒙古农业大学生物工程学院;河北北方学院农林科技学院
关键词：
鲜鹿茸;温度;时间;还原型谷胱甘肽;荧光分光光度法
摘 要：
通过对鲜鹿茸提取液加热温度的高低、时间的长短,分析谷胱甘肽(GSH)活性的变化。制备鲜鹿茸的匀浆上清液,在25、40、55、70、80℃加热30 min,用荧光分光光度法测定GSH的活性。结果表明,鲜鹿茸提取液中的GSH活性,在25℃加热30 min达最高,GSH含量为3.74μg.g-1;55℃加热30 min达最低,GSH含量为1.54μg.g-1;70℃和80℃加热30 min,GSH的活性与55℃相比,活性变化不明显。鲜鹿茸经传统方法炮制制成干茸或高温加工处理后,将降低GSH的活性,从而影响其药用价值。
译 名：
Effects of Different Temperature and Time on the Activity of GSH in Fresh Cornu Cervi Pantotrichum
作 者：
TIAN Zai-min1,ZHANG Li-zeng3,GONG Xue-chen1,WEI Jian-min2,WU Wen-rong1,WU Yu-huan1(1.College of Agriculture and Foresty,Hebei North University,Zhangjiakou 075131,Hebei,China;2.College of Biology and Engeneering,Inner Mongolia Agricultural University,Hohhot 010018,China;3.Agriculture Office of Zhangjiakou,Zhangjiakou 075000,Hebei,China)
关键词：
fresh Cornu Cervi Pantotrichum;temperature;time;glutathione;fluorospectrophotometry
摘 要：
To study the activity of GSH in different temperature and time,the refining supernate of fresh Cornu Cervi Pan-totrichum was prepared and the activity of GSH was tested in different temperature(25℃,40℃,55℃,70℃ and 80℃)and time(30min)using fluorospectrophotometry.The results showed that the maximum activity value of GSH reached 3.74 μg.g-1 in 30min at 25℃.The minimum activity value of GSH reached 1.54 μg.g-1 in 30min,at 55℃.Compared with 55℃,the change was not obvious about the activity value of GSH at 70℃ and 80℃.The experiment indicated that the activity of GSH in fresh Cornu Cervi Pantotrichum would be reduced after high temperature and cooking treatment of traditional method.Thus,the medicinal properties would be affected.
