To establish a method for the determination of the content of water -soluble proteins in velvet antler herbs ,and explore the effect of drying methods ,storage time and species on its content .Water soluble proteins in velvet antler herbs were extracted through maceration in low temperature water and dyed by Bradford method .The content of it was determined by visible spectrophotometer .The content of water-soluble protein in the sample has a good linear relationship in the range of 540μg/mL-40μg/mL in terms of bovine serum albumin .The regression e-quation is y=0.0231x+0.1114(R2=0.995) and the recovery rate is 99.33% ,RSD is 0.86% .Moreover ,the content of water-soluble pro-tein in velvet antler alters during storage and in high temperature drying ,which is lower than that in the low temperature drying .Water-soluble protein content among different species is also different .The content determination of water-soluble protein in velvet antler by Bradford method is simple and reliable ,so it can be used as a method of quality control of velvet antler herbs .Storage time and drying method also have influence on water-soluble protein content in antler ,so antler herbs production process should be paid attention to .%建立马鹿茸中水溶性蛋白质含量测定方法，并探讨干燥方法、储存时间对其含量的影响。采用考马斯亮蓝显色法测定马鹿茸中水溶性蛋白质的含量。样品中水溶性蛋白质的含量以牛血清蛋白计在5μg／mL～40μg／mL范围内具有良好线性关系，回归方程为y＝0.0231x＋0.1114（ R2＝0.995），平均回收率为99.33％，RSD为0.86％；马鹿茸水溶性蛋白含量随储存时间延长而下降，高温干燥比低温干燥含量低。采用考马斯亮蓝显色法测定马鹿茸水溶性蛋白质的含量，方法简便、可靠，可作为马鹿茸质量控制的方法。存储时间、干燥方法对马鹿茸水溶性蛋白含量有影响，在马鹿茸生产过程中要注意。
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