【摘要】 研究山楂麦芽炮制前后促消化的有效成分有机酸及酶类物质的变化。采用酸碱滴定法测定山楂和麦芽中有机酸,采取Folin-酚法测定山楂麦芽中的各酶类物质提取液的反应底物溶液的吸光度,并计算酶活力。结果显示,山楂中有机酸质量分数及淀粉酶、蛋白酶和脂肪酶活力均高于麦芽。山楂炮制前后有机酸质量分数降低16.70%,蛋白酶活力降低53.80%,淀粉酶活力降低9.29%;麦芽炮制前后有机酸质量分数降低3.73%,蛋白酶活力降低44.71%,淀粉酶活力降低41.73%,山楂和麦芽中脂肪酶的活力均极低。研究表明,山楂麦芽炮制前后所含有机酸及消化酶的差异,可能是二者具有不同消食作用的原因之一。更多还原

【Abstract】 The active components of organic acids and enzymes that promote digestion were studied before and after processing of Hawthorn and Malt in this paper.The mass fraction of organic acid in Hawthorn and Malt was determined by acid-base titration, and Folin-phenol method was used to determine the absorbance of enzymatic extracts from Hawthorn and Malt and calculate the enzyme activity.The mass fraction of organic acid and the activities of amylase, protease and lipase in Hawthorn and Malt were higher than those in Malt.After processing, the organic acid mass fraction of Hawthorn decreased by 16.70%,the activity of protease decreased by 53.80%,and the activity of amylase decreased by 9.29%.While in Malt, the mass fraction of organic acid decreased by 3.73%,the activity of protease decreased by 44.71%,the activity of amylase decreased by 41.73%.The activities of lipase in Hawthorn and Malt were both very low.The differences of organic acids and digestive enzymes before and after processing in Hawthorn and Malt may be one of the reasons for their different digestion effect.更多还原