Research on chemical compositions in different processed products of Cervi Cornu Pantotrichum.
10.19540/j.cnki.cjcmm.2018.0039
- Author:
Yan-Hua WANG
1
;
Yin-Shi SUN
1
;
Lei ZHANG
1
;
Chang LIU
1
;
Rui-Ze GONG
1
Author Information
1. Institute of Special Wild Economic Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China.
- Publication Type:Journal Article
- Keywords:
Chinese Pharmacopoeia;
antler powder;
antler slice;
chemical composition;
comparison
- From:
China Journal of Chinese Materia Medica
2018;43(6):1145-1155
- CountryChina
- Language:Chinese
-
Abstract:
To investigate the chemical compositions of "antler powder" and "antler slice", two types of processed products of Cervi Cornu Pantotrichum (CCP) documented in Chinese Pharmacopoeia. With polysaccharides, crude protein, amino acids, fatty acids, mineral elements, biogenic amines, nucleosides and nucleobases as the evaluating indicators, the antler powder and antler slice processed with methods documented in Chinese Pharmacopoeia were compared in this study. The results showed that as compared with the antler powder by directly "chopping into pieces, and grinding into fine powder", the crude protein, amino acids, biogenic amines, nucleosides and nucleobases contents were reduced by 5.01%, 4.35%, 5.90%, 27.62% respectively in antler slices processed with 40% ethanol; the polysaccharides and nucleosides contents were reduced by 24.53% and 21.07% respectively in antler slices processed with 50% ethanol; and the crude protein and nucleosides contents were reduced by 1.65% and 20.52% in antler slices processed with 60% ethanol. While the contents of fatty acids and mineral elements were not decreased in these three methods. Polysaccharide, crude protein, amino acids, and nucleosides contents in "antler slices" were less than those in "antler powder", most notably in polysaccharides and nucleosides. According to the comprehensive scores of principal component analysis (PCA), the decrease of active ingredient determined in this study was lowest in antler slice processed with 50% ethanol.
