鳖甲炮制前后肽类含量比较

Comparative on Peptide Content in Pre-and-Post-Processed Trionycis Carapax

摘要:

目的: 建立双缩脲反应-酶联免疫检测仪对肽类的快速定量方法,测定鳖甲炮制前后肽类含量差异,探讨鳖甲炮制科学性。 方法: 应用0.02 g·mL^-1 酒石酸钠钾50 μL,5%氢氧化钠20 μL,0.5%硫酸铜50 μL的双缩脲显色剂测定鳖甲炮制前后肽类含量,检测波长580 nm。 结果: 鳖甲七肽在0.10~5.00 g·L^-1 与吸光度呈良好的线性关系,醋鳖甲平均总肽含量为6.99%,生鳖甲平均总肽含量为1.04%。 结论: 醋鳖甲总肽含量明显高于生鳖甲总肽含量,醋制法可提高鳖甲有效成分溶出度。

Abstract:

Objective:A rapid method was established for quantitative determination of peptide based on biuret reaction-enzyme-linked immunosorbent detector, and peptide content in the same geographical origin of pre-and-post-processed Trionycis Carapax was analyzed. Method: The developer was 0.02 g·mL^-1 sodium potassium tartrate solution (50 μL), 5% NaOH (20 μL), 1% CuSO₄·5H₂O (50 μL). The wavelength of detection was at 580 nm. Result: The calibration curves were linear in the ranges of 0.00-5.00 g·L^-1 for septa-peptide from Trionycis Carapax. Peptide content in vinegar-processed samples was 6.99%, while the same content in crud samples was 1.04%. Conclusion: Peptide content in vinegar-processed samples was significantly higher than the one in crud samples. The content of Trionycis Carapax is increased greatly after vinegar by decoction.