中文摘要：

通过对鲜鹿茸提取液加热温度的高低、时间的长短，分析谷胱甘肽（GSH）活性的变化。制备鲜鹿茸的匀浆上清液，在25、40、55、70、80℃加热30min，用荧光分光光度法测定GSH的活性。结果表明．鲜鹿茸提取液中的GSH活性，在25℃加热30min达最高，GSH含量为3．74μg·g^-1；55℃加热30min达最低，GSH含量为1．54μg·g^-1；70℃和80℃加热30min，GSH的活性与55℃相比，活性变化不明显。鲜鹿茸经传统方法炮制制成干茸或高温加工处理后，将降低GSH的活性．从而影响其药用价值。

英文摘要：

To study the activity of GSH in different temperature and time,the refining supernate of fresh Cornu Cervi Pantotrichum was prepared and the activity of GSH was tested in different temperature（25℃,40℃,55℃,70℃ and 80℃）and time （30min）using fluorospeetrophotometry. The results showed that the maximum activity value of GSH reached 3.74μg·g^-1 in 30min at 25℃. The minimum activity value of GSH reached 1.54 μg·g^-1 in 30min, at 55℃. Compared with 55℃,the change was not obvious about the activity value of GSH at 70℃ and 80℃. The experiment indicated that the activity of GSH in fresh Cornu Cervi Pantotrichum would be reduced after high temperature and cooking treatment of traditional method. Thus, the medicinal properties would be affected.