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目的比较不同加工方式及不同部位梅花鹿鹿茸中蛋白质、氨基酸的量差异,旨在为鹿茸的加工及综合利用提供参考依据。方法采用杜马斯燃烧法、阳离子交换色谱法分别对不同加工方式及不同部位的梅花鹿鹿茸中粗蛋白、17种水解氨基酸的量进行测定,比较其差异。结果带血茸粗蛋白的量粉片部位高于排血茸(P<0.01),蜡片、蜂片部位差异均不显著(P>0.05);排血茸与带血茸蜡片、粉片、蜂片部位氨基酸的量差异均不显著(P>0.05)。冻干茸粗蛋白的量蜡片部位低于煮炸茸(P<0.05),粉片部位高于煮炸茸(P<0.01),蜂片部位高于煮炸茸(P<0.05);冻干茸氨基酸的量蜡片部位低于煮炸茸(P<0.01),粉片部位与煮炸茸差异不显著(P>0.05),蜂片部位高于煮炸茸(P<0.01)。鹿茸粗蛋白与氨基酸的量均表现为蜡片部位显著高于粉片、蜂片部位(P<0.05),粉片部位与蜂片部位差异不显著(P>0.05)。结论不同加工方式的鹿茸粗蛋白与氨基酸的量均有差异,整体表现为带血茸高于排血茸,冻干茸高于煮炸茸;蜡片部位显著高于粉片、蜂片部位,粉片与蜂片部位差异不显著;粗蛋白和氨基酸在冻干茸不同部位的分布比煮炸茸更为均匀。
Objective To compare the differences of protein and amino acid in different processing methods and different parts of sika deer antler, and to provide references for the processing and comprehensive utilization of antler. Methods The amount of crude protein and 17 kinds of hydrolyzed amino acids in the deer antler of sika deer antlers of different processing methods and different parts were determined by Dumas combustion method and cation exchange chromatography. The differences were compared. Results The results showed that the content of blood meal was higher than that of blood meal (P <0.01), but there was no significant difference between the wax and the honeybee (P> 0.05) , No significant differences in the amount of amino acids in the bee patch (P> 0.05). The content of crude wax in freeze dried savory meat was lower than that in boiled pork (P <0.05), the content of flour was higher than that of boiled pork (P <0.01) The amount of amino acids in dried mungbean was lower than that in boiled pork (P <0.01). There was no significant difference (P> 0.05) between the part of fried and fried boiled pork. The amounts of crude protein and amino acids in the velvet antlers were significantly higher in the waxy part than in the powdery and beehive parts (P <0.05), and the differences between the powdery part and the bee part were insignificant (P> 0.05). Conclusions The processing rates of crude protein and amino acid in the velvet antlers vary with the processing methods. The overall performance of the velvet antler was higher than that of the velvet antler, while that of the lyophilized antler was higher than that of the boiled pork. The wax fraction was significantly higher than that of the powder, There was no significant difference between the powder and the bee patch. The distribution of crude protein and amino acids in different parts of the freeze-dried paste was more uniform than that of the boiled pork.