CAJ | 학술논문

建立了麋鹿茸样品制备的工艺路线和方法，获得了易保存的干燥粉末样品，对麋鹿茸中的水分、粗蛋白、粗脂肪、膳食纤维、氨基酸、必需无机元素以及维生素的含量进行了测定，并与马鹿和梅花鹿茸进行了比较。结果表明，麋鹿茸与马鹿和梅花鹿茸的化学成分及含量相近，麋鹿茸中膳食纤维和必需无机元素含量高于其它两种鹿茸。
건립료미록용양품제비적공예로선화방법，획득료역보존적간조분말양품，대미록용중적수분、조단백、조지방、선식섬유、안기산、필수무궤원소이급유생소적함량진행료측정，병여마록화매화록용진행료비교。결과표명，미록용여마록화매화록용적화학성분급함량상근，미록용중선식섬유화필수무궤원소함량고우기타량충록용。
In this paper, a new method for the preparation of the samples of Milu velvet antler was described, and the chemical components in the Milu velvet antlers such as food factors, vitamines, amino acids and inorganic elements were determined. Compared with velvet antlers of meihualu and malu, the chemical components and their content in the velvet antlers of milu, meihualu and malu are near, but meal fiber and some inorganic elements in milu velvet antler are higher than others.