摘要
不同的初加工及炮制方法会对鹿茸的化学成分或药理活性产生影响,鹿茸不同部位的化学成分和药理活性也有一定的差异。本文综述了不同初加工及炮制方法的鹿茸中化学成分和药理活性差异的研究概况,主要涉及煮炸茸与冻干茸的化学成分和药理活性的比较、排血茸与带血茸的化学成分和药理活性的比较以及煮炸茸不同部位化学成分和药理活性的比较,并对鹿茸的加工及产品开发做出展望,以期为鹿茸加工过程的优化及鹿茸的综合利用提供科学的理论依据。
Chemical composition and pharmacological activities in eervi eornu pantotriehum （CCP） may be affected by different preliminary and further processing methods, in addition, so are they in different zones of CCE This paper summarizes those literatures that how processing methods afffeeted chemical composition or pharmacological activity ofCCP, and those what diversities be discovered in dif- ferent zones of CCE It mainly involves the comparison of chemical constituent and pharmacological activity between CCP with boiling and freeze-drying processing, and that between CCP processing without and with blood, and that in different zones of CCE At the last part of the thesis, the development perspective of and preliminary and further processing technique of CCP is come up with in order to provide scientific theoretical reference frame for the processing and comprehensive utilization of CCE
作者
王燕华
孙印石
宫瑞泽
霍晓慧
刘畅
张磊
庄宝策
WANG Yan-hua;SUN Yin-shi;GONG Rui-ze;HUO Xiao-hui;LIU Chang;ZHANG Lei;ZHUANG Bao-ce(College of Chinese Medicinal Materials,Jilin Agricultural University,Changchun 130118,China;Institute of Special Wild Economic Animals and Plants,Chinese Academy of Agricultural Sciences,Changchun 130112,China;Animal Husbandry and Veterinary Station of Yilaxi Town,Yongji County,Jilin Province,Yongji 132213,China)
出处
《特产研究》
2018年第3期56-62,共7页
Special Wild Economic Animal and Plant Research
基金
吉林省科技发展计划项目(20170201034YY
20170309002YY
20170311027YY)
中国农业科学院科技创新工程项目(CAAS-ASTIP-2016-ISAPS)
关键词
鹿茸
初加工
炮制
不同部位
化学成分
药理活性
Cervi eornu pantotriehum
preliminary processing
further processing
dfferent zones
chemical composition
pharmacological activity
