文献类型： 外文期刊

第一作者： Gong Ruize

作者： Gong Ruize;Wang Yanhua;Qi Yuli;Chen Lixue;Li Shanshan;Sun Yinshi;Wang Yanhua;Qi Yuli;Chen Lixue

作者机构：

关键词： ultra high performance liquid chromatography (UPLC); comparative analysis; processing methods; parts; water-soluble polysaccharide; monosaccharide composition; Cervi; Cornu Pantotrichum

期刊名称：CHINESE JOURNAL OF CHROMATOGRAPHY （ 影响因子：0.7； 五年影响因子：0.5 ）

ISSN： 1000-8713

年卷期： 2019 年 37 卷 2 期

页码：

收录情况： SCI

摘要： The water-soluble polysaccharides in antler velvet were extracted by water extraction and alcohol precipitation. The content was determined by a phenol-sulfuric acid colorimetry. After hydrolysis and derivatization, the various monosaccharide compositions of watersoluble polysaccharides from different parts of the antler velvet after different processing methods were analyzed by ultra high performance liquid chromatography (UPLC). The results showed that the water-soluble polysaccharide contents in wax slices, powder slices, gauze slices and bone slices of the boiled antler velvet were 1. 74, 1. 67, 1. 03 and 1. 13 g/kg, respectively, whereas those of the freeze-dried antler velvet were 2. 77, 3. 07, 1. 22 and 3. 20 g/kg, respectively. The water-soluble polysaccharide contents in in the same four parts of the antler velvet processed antler velvet without and with blood were 1.55, 1. 78, 0. 96, 0. 77 g/kg, and 1. 69, 1. 64, 1. 01, 1. 31 g/kg, respectively. Eight monosaccharides (mannose, glucosamine, ribose, glucuronic acid, galacturonic acid, aminogalactose, glucose and galactose) were detected in the compositions of water-soluble polysaccharides in the antler velvet by using different processing methods. For the same part, the monosaccharide contents in the boiled antler velvet were lower than those in the freeze-dried antler velvet, and the monosaccharide contents (except those of glucosamine and aminogalactose) in the antler velvet processed without blood were lower than those in the antler velvet processed with blood. For different parts processed with the same method, the monosaccharide contents in wax and powder pieces were higher than those in gauze slices and bone pieces. This study provides a theoretical reference for velvet processing and product development.

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