摘要
本实验以酶的活力为活性茸的活性指标，采用仪器分析方法，对比检测了活性茸和对照茸中ＡＳＴ、ＡＬＴ、ＡＬＰ、ＣＫ、ｒ－ＧＴ、ＬＤＨ、ＣＨＥ７种酶的活力。分析结果表明，活性茸酶活力是对照酶活力的２．５－２５０倍。进而推断，活性茸加工技术使鹿茸的化学成分不破坏、损失少，为鹿茸加工提供了理论依据。
Activity of the enzyme in the antler of sika deer was estimated by instrumental. methods.It were examined that the activities of seven enzymes of AST,ALT,ALP,CK, 1-GT,LDH,CHE in active antler and the in Control.The results showed that the activities of the enzymes in active antler were 2.5 -250 times more than those of control.It was concluded that the chemical composition of the antler wasn't destroyed and washed away by the new processing method.
出处
《特产研究》
1996年第1期1-2,共2页
Special Wild Economic Animal and Plant Research
关键词
活性茸
酶活力
鹿茸
Antler Enzyme Analysis Processing tehnology of Antler
