Effects Of Processing And Processing Methods From Different Origins On Collagen Content In Velvet Antler
Keywords
Deer Antler, Processing Methods, Different Parts, Processing Methods, Collagen
Abstract
Study the effects of different processing methods on the collagen content in deer antler. An automatic amino acid analyzer was used to measure the content of the four amino acids hydroxyproline, proline, glycine and alanine that constitute collagen in velvet antler from different processing methods and different parts, and then converted into collagen content. By comparing different processing methods and the differences in collagen content in different parts of velvet antler, the effects of processing and processing methods on the collagen content in velvet antler were analyzed. The results showed that the mass fractions of collagen in the freeze-dried antler wax slices, powder flakes, gauze slices, bone slices and whole antler were 37.43%, 30.01%, 32.16%, 40.81% and 36.47% respectively; the collagen mass fractions in the corresponding parts of the boiled and fried antler were The scores were 31.40%, 31.59%, 35.69%, 44.07% and 39.44% respectively; the mass fractions of collagen from Paixue antler were 43.89%, 39.04%, 45.94%, 46.23% and 42.24% respectively; the mass fractions of collagen from Xue antong were respectively The mass fractions of velvet antler powder collagen were 37.84%, 32.24%, 35.11%, 43.62% and 37.64% respectively; the velvet antler powder collagen mass fractions were 25.51%, 24.93% and 26.12% respectively, and the velvet antler flake collagen moistened with 40%, 50% and 60% ethanol solutions The volume fractions are 26.93%, 28.89% and 29.08% respectively. The collagen content in boiled and fried antler is higher than that in freeze-dried antler (excluding wax flakes), and the collagen content in blood-expelled antler is higher than that in blood-bearing antler. Different parts of the velvet antler show higher collagen content in wax flakes, powder flakes, and gauze antler. The collagen content in the slices and bone slices increases sequentially; among the velvet antler products processed by different processing methods, the collagen content in the velvet antler slices treated with ethanol is higher than that of directly crushed velvet antler powder. As the ethanol volume fraction of the velvet antler moistened increases, Increasing the collagen content in deer antler slices gradually increases
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Original research was done by Liu Zhengbo, Liu Chang, Sun Yinshi, Gong Ruize, Zhang Lei, Qu Di, Wang Yanhua, Zhao Hui
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