| 鹿血和鹿血酒中的有效成分分析(英文) |
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| 引用本文： | 徐幼虹,王德斌,徐其亨.鹿血和鹿血酒中的有效成分分析(英文)[J].楚雄师范学院学报,1999(3). |
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| 作者姓名： | 徐幼虹 王德斌 徐其亨 |
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| 作者单位： | 昆明师范高等专科学校生物系!昆明650031(徐幼虹，王德斌)，云南大学化学系!昆明650091(徐其亨) |
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| 摘 要： | 本文对梅花鹿体血和茸的外现特征进行了比较，并对两者的血清蛋白质、氨基酸及无机元素含量进行了测试比较，为鹿血产品的开发提供科学依据。并对鹿血酒中的氨基酸和微量元素进行了测定。
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| 关 键 词： | 鹿体血 鹿茸血 氨基酸 蛋白质 分析 |
The Analysis of Useful Compositions of Deer Blood and Deer Blood Wine |
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| XU Youhong, WANG Debing and XU Qiheng.The Analysis of Useful Compositions of Deer Blood and Deer Blood Wine[J].journal of chuxiong normal university,1999(3). |
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| Authors: | XU Youhong WANG Debing and XU Qiheng |
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| Abstract: | In this paper the outer properties of body blood and antler blood of the C. nippon Temmimick were compared. Protein in serums, amino acids and inorganic elements of both bloods were measured and compared, and scientific basis for developing deer bldri peducts was presented. Amino acids and thee elements in deer blood wine were measured also. |
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| Keywords: | Deer body blood Pilose antler blood Amino acids Proteins Analysis |
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