目的:考察传统热炸工艺对梅花鹿鹿茸不同部位细胞增殖活性的影响;方法:利用传统热炸法炮制东北梅花鹿鹿茸,用Bradford法测定鹿茸可溶性蛋白含量;利用MTT法测定鲜鹿茸与热炸炮制鹿茸上、中、下部位对NRK-49F细胞增殖活性的影响。结果:鲜鹿茸上中下部均具有促进细胞增殖的能力,从上到下活性减弱;热炸炮制品促细胞增殖活性降低。结论:梅花鹿鹿茸具有较强的促细胞增殖能力,传统热炸炮制明显降低鹿茸的促细胞增殖的能力。 OBJECTIVE: To investigate the effects of traditional heat-frying process on cell proliferation activity in different parts of sika deer antler. Methods: The velvet antler of northeastern sika deer was prepared by traditional hot-blast method. The content of soluble protein was determined by Bradford method. Effects of upper, middle and lower parts on the proliferation of NRK-49F cells. Results: The fresh velvet antlers had the ability to promote cell proliferation in the middle and lower parts of the antler, and the activity of the antler decreased from top to bottom. Conclusion: Sika deer velvet antler has a strong ability to promote cell proliferation, the traditional hot-blasting significantly reduce antler velvet cell proliferation.