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KMID : 0665220040170020147
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Korean Journal of Food and Nutrition
2004 Volume.17 No. 2 p.147 ~ p.155
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Extraction of Young Antler and Antler by Water, Proteases and HCl
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Ann Yong-Geun
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Abstract
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Freeze dried antler, heat dried antler, antler were extracted through processing step by water, protease and hydrochloric acid(HCl). Extraction rate of freeze dried antler at 50^{circ}C by water was 9.01％(8.82, absorbance at 280 nm), that of heat dried antler was 9.01％(4.45, absorbance at 280 nm), and that of antler was 1.10％(0.31, absorbance at 280 nm), respectively. Extraction rate of freeze dried antler by bacterial protease was 16.89％(4.50, absorbance at 280 nm), and that of heat dried antler was 17.29％(5.62, absorbance at 280 nm), and that of antler was 18.22％(0.64, absorbance at 280 nm), respectively. Extraction rate of freeze dried antler by 0.8N HCl was 72.25％(4.60, absorbance at 280 nm), that of heat dried antler was 71.14％(4.70 absorbance at 280 nm), and that of antler was 79.82％ (2.80, absorbance at 280 nm), respectively. Extraction rate of freeze dried antler through three processing steps was 98.15％, that of heat dried antler was 97.35％, that of antler was 99.14％, respectively. The result of analysis by HPLC shows that high molecular pe which appears in young antler and antler extraction was changed into a small molecular peak of about 1,000 by the reaction of protease, and protein of about MW 70,000 was extracted from their remaining residue by 0.8N HCl. The above result shows that water extraction and protease extraction in the freeze dried young antler, protease extraction and HCl extraction in dried young antler, and HCl extraction in antler are most effective.
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KEYWORD
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young antler, antler, freeze dried young antler, extraction of young antler and antler by protease and HCl
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