不同储存条件对鹿茸总糖和水溶性蛋白的影响

为探讨鹿茸最佳保存条件,将鹿茸置于常温、冷藏、冷冻和干燥4种条件下,分别测定储存初期、储存40d、3个月和6个月时鹿茸中总糖和水溶性蛋白含量。结果显示,鹿茸储存过程中总糖和水溶性蛋白含量均呈下降趋势。对于鹿茸总糖,储存40d,冷冻条件对总糖保存有利;储存3个月,干燥条件对总糖保存有利;储存6个月,冷冻条件对总糖保存有利。对于鹿茸水溶性蛋白,储存40d,干燥条件对水溶性蛋白保存有利;储存3个月,冷藏条件对水溶性蛋白保存有利;储存6个月,冷冻条件对水溶性蛋白保存有利。从而推断,冷冻储存条件对保存鹿茸有利。

Effects of Different Storage Conditions on Total Sugar and Water Soluble Protein in Antler

To investigate the best conditions for preserving antler,total sugar and water-soluble protein contents in antler on the 1st,40th,90th,and 180th day under normal temperature,cold storage,frozen and dry storage conditions were determined,respectively.The results showed that total sugar and water-soluble protein contents in antler decreased during storage.All of storage schemes of 40 days with freezing process,3 month with drying process,and 6 month with freezing process were advantageous to the preservation of total sugar levels.And 40 days with drying process,3 month with freezing process,and 6 month with freezing process were advantageous to the preservation of water soluble protein content.It can be concluded that freezing storage condition is good for the preservation of antler.