目的 探讨鹿茸加工过程中5-羟甲基糠醛（5-HMF）的产生及影响因素。方法 采用HPLC法对不同加工方式、不同部位鹿茸中的5-HMF含量进行测定。进一步对影响其含量的总糖、还原糖、氨基酸和Ca、Mg、Fe、Cu含量进行测定，通过比较不同加工方式鹿茸中上述物质含量的差异，讨论几种影响因素对加工过程中5-HMF产生的影响。结果 煮炸茸各部位5-HMF含量均显著高于冻干茸（P < 0.05），高温加剧了焦糖化反应和美拉德反应，使煮炸茸产生更多的5-HMF；带血茸各部位5-HMF含量均显著高于排血茸（P < 0.05），总糖、还原糖和氨基酸含量丰富的带血茸为产生更多5-HMF提供充足底物；蜡片中5-HMF含量均显著高于其他部位（P < 0.05），含量丰富的总糖、还原糖、氨基酸和差异分布的矿质元素均促进蜡片中5-HMF的产生。结论 鹿茸加工过程中5-HMF的产生是总糖、还原糖、氨基酸和矿质元素含量在不同温度下共同作用的结果。

Objective To investigate the causes and influencing factors of 5-hydroxymethylfurfural (5-HMF) during the processing of Cervi Cornu Pantotrichum (CCP). Methods HPLC was used to determine the content of 5-HMF in CCP with different processing methods and different parts. Moreover, the contents of total sugar, reducing sugar, amino acid, and Ca, Mg, Fe, and Cu in velvet antler were determined, and the effects of several factors on 5-HMF production during processing were discussed by comparing the contents of above mentioned substances in velvet antler with different processing methods. Results The contents of 5-HMF of boiled CCP were significantly higher than that of freeze-dried CCP (P < 0.05) in same parts, indicating that high temperature intensified caramelization reaction and Maillard reaction to produce more 5-HMF in boiled CCP; The contents of 5-HMF of CCP with blood were significantly higher than that of CCP without blood (P < 0.05), CCP with blood was rich in total sugar, reducing sugar and amino acid and these substances can provide sufficient substrate to produce more 5-HMF; The content of 5-HMF in wax slices was significantly higher than other parts (P < 0.05), and rich content of total sugars, reducing sugars, amino acids, and differentially distributed mineral elements all contribute to the production of 5-HMF in wax slices. Conclusion The production of 5-HMF in processing CCP is the result of the combined action of total sugar, reducing sugar, amino acid, and mineral elements at different temperatures.

吉林省科技发展计划项目（20170309002YY，20170311027YY，20180201076YY）；中国农业科学院科技创新工程项目（CAAS-ASTIP-2016-ISAPS）