加热对鲜鹿茸中碱性磷酸酶活性的影响

[目的]分析碱性磷酸酶（AKP）活性的变化，为鹿茸的提取加工提供参考。[方法]制备鲜鹿茸的匀浆上清液，在25、40、55℃分别加热10、20、30min，在70、80℃均分别加热5、10、15min，采用磷酸苯二钠法测定AKP的活性。[结果]25、40℃随着加热时间的延长，鲜茸提取液中的AKP活性逐渐提高，在25℃加热30min达最高，金氏单位为134.9；70、80℃随着加热时间的延长，AKP的活性明显下降，在80℃加热15min达最低，金氏单位为0.10。[结论]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AKP的活性，从而影响其药用价值。

Effects of Heating on the Activity of Alkaline Phosphatase in Fresh Cornu Cervi Pantotrichum

[Objective] The research aimed to analyze the changes of AKP activity and provide reference for the extraction and processing of Cornu Cervi Pantotrichum.[Method] The refining supernate of fresh Cornu Cervi Pantotrichum was prepared to heat at 25,40 and 55 ℃ for 10,20 and 30 min and at 70 and 80 ℃ for 5,10,15 min resp.The activity of AKP was determined by using disodium phosphate method. [Result] AKP activity in the extract of Cornu Cervi Pantotrichum heated at 25 and 40 ℃ gradually increased with the prolonging of the heating time.And AKP activity reached the maximum after heating at 25 ℃ for 30 min and King's unit was 134.9.AKP activity heated at 70 and 80 ℃ obviously decreased with prolonging of the heating time.And AKP activity reached the minimum after heating at 80 ℃ for 15 min and King's unit was 0.10.[Conclusion] After fresh Cornu Cervi Pantotrichum was made into the dry Cornu Cervi Pantotrichum by using traditional method or treated at high temperature,AKP activity would be decreased.Thus the medicinal value was affected.