鹿茸的化学成分及质量控制方法研究进展

鹿茸作为传统名贵中药材，化学成分复杂，质量控制方法多样。通过大量查阅国内外相关文献，相互比较、分析，对其进行归纳与综述，为完善鹿茸的质量评价体系提供参考与依据。鹿茸中化学成分随生长周期的变化而呈较为规律的变化，其中蛋白质、多肽、氨基酸和甾体化合物等为主要活性物质；其质量控制方法涉及传统的性状鉴别、显微鉴别、理化鉴别及现代光谱法、色谱法及分子生物学等多种技术。其质量控制方法虽多，但并不完善，面对掺伪造假、等级评价等问题，建立一套灵敏度高及专属性强的鹿茸质量评价体系显得尤为重要。

As a kind of valuable traditional Chinese medicine,chemical composition of velvet antler is complex and its quality control method is diverse.By comparing,analyzing,reviewing and summarizing,a large number of domestic and foreign literature,reference and basis for improving the quality evaluation system of velvet antler was provided.The chemical compositions of velvet antler show a regular change with the growth cycle.The major active ingredients are proteins,peptides,amino acids and steroid compounds.The quality control methods involve traditional macroscopic identification,microscopic identification,physical and chemical identification,modern spectrometry,chromatography and molecular biology.Although its quality control methods are numerous,they are not perfect.To address issues like adulteration,fraud and rating evaluation,it is particularly important to establish a sensitive,specified quality assessment system for velvet antler.