炮制方法对珍珠母总蛋白质含量及凝胶电泳特征谱带的影响

目的分析不同炮制方法对珍珠母蛋白质含量及其凝胶电泳特征谱带的影响。方法分别应用考马斯亮蓝法测定珍珠母蛋白质含量和应用聚丙烯酰胺凝胶电泳技术获得珍珠母总蛋白质凝胶电泳谱带。结果考马斯亮蓝法测定珍珠母超微粉的蛋白质含量最大，而烘烤品、生品的依次降低；SDS—PAGE凝胶电泳分析表明3种样品均主要含有4条条带，生品、烘烤品和超微粉各条带平行比较时颜色依次加深。结论生品、烘烤品和超微粉的蛋白质分子量分布基本相同，而蛋白质含量依次升高，其中超微粉样品含量最高，说明超微粉碎技术可以作为贝壳类药材新的炮制方法。

Analysis of Total Protein Content and the Gel Electrophoresis Characteristics Spectrum of Margaritifera concha by Different Processing Methods

Objective To Analyze the protein content and the gel electrophoresis characteristics spectrum of Margaritifera concha by different processing methods. Methods Coomassie brilliant blue method was used to determine the protein content of Margaritifera concha and polyacrylamide gel electrophoresis technology was applied to obtain its protein gel electrophoresis spectrum. Results it was determined by Coomassie brilliant blue method that the protein content of superfine powder of Margaritifera concha is the highest than that of baked one and raw product. The content of them decrease successively. SDS-PAGE gel electrophoresis analysis showed that the three samples mainly contain four bands. By pamllelly comparig the bands of raw product, baked one and superfine powder of Margaritifera concha, we found their colors deepened successively. Conclusion The distribution of protein molecular weight of Raw products, baked one and superfine powder of Margaritifera concha are basically the same, and protein content increase successively, the highest content is superfine powder samples, and it showed that ultrafine grinding technology can be used as processing method of Shellfish herbs.