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目的观察醋、酱油对旋毛虫幼虫的杀伤作用。方法将旋毛虫肌幼虫在体外经醋、酱油处理不同时间后观察其活力;48只小鼠随机分为3组,分别经口感染300条经醋、酱油及生理盐水处理后的肌幼虫,感染后42d收集肌幼虫,测定生殖力指数(RCI)。结果肌幼虫经醋处理3,6,12,24h的死亡率分别为0.99%,2.94%,24.53%及100%;经酱油处理24,48,72,96,120,144,168,192,216,240h的死亡率分别为0.98%,2.86%,3.06%,4.81%,5.50%,9.35%,10.42%,11.43%,12.50%及13.59%;幼虫死亡率随醋或酱油处理时间的延长而升高(P<0.05);用醋处理3h幼虫的RCI(4.07)与正常幼虫的RCI(178.10)差异有统计学意义(P<0.05),处理6h肌幼虫的RCI为0;用酱油处理12,24,36,48h肌幼虫的RCI分别为13.78,10.94,1.00及0.00;肌幼虫的RCI均随醋与酱油处理时间的延长而下降(P<0.05)。结论醋对旋毛虫肌幼虫有较强的杀伤作用,而酱油对旋毛虫肌幼虫的杀伤作用较弱。
Objective To observe the killing effect of vinegar and soy sauce on Trichinella spiralis larvae. Methods Trichinella spiralis larvae were in vitro treated with vinegar and soy sauce for different periods of time. The 48 mice were randomly divided into 3 groups and were infected with 300 larvae infected with vinegar, soy sauce and saline respectively. Muscle larvae were harvested 42 days after birth and measured for fecundity index (RCI). Results Mortalities of muscle larvae at 3, 6, 12 and 24 hours were 0.99%, 2.94%, 24.53% and 100%, respectively. Mortality rates of soy sauce at 24, 48, 72, 96, 120, 144, 168, 192, 216 and 240h were 0.98% and 2.86 (P <0.05). The mortality of larvae increased with the prolongation of vinegar or soy sauce treatment time (P <0.05); the treatment with vinegar for 3h The RCI of larvae (4.07) was significantly different from that of normal larvae (178.10) (P <0.05), and the RCI of larvae of 6h was 0. RCI of 12, 24, 36, 13.78, 10.94, 1.00 and 0.00 respectively. The RCI of muscle larvae decreased with the prolongation of vinegar and soy sauce treatment time (P <0.05). Conclusion Vinegar has a strong killing effect on Trichinella spiralis larvae, while soy sauce has a weaker effect on Trichinella spiralis larvae.