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近年来,食用菜豆引起中毒者较多,本文通过对某部一起菜豆食物中毒进行了流行病学调查及毒理试验,查明了中毒的原因及发病特点。菜豆中毒发病率高、潜伏期短、胃肠道症状重,对人体健康危害较大。实验证明,菜豆中毒的主要物质为豆荚中的皂素,它对消化道粘膜有较强的刺激性,可引起胃肠粘膜充血、肿胀及出血性炎症。临床表现为恶心、呕吐、腹痛、腹泻,并伴有头晕、疲乏等症状;皂素亦能破坏红细胞,引起溶血症状。根据皂素易溶于热水的特性,经过先煮后浸处理,皂素定性试验阴性,认为菜豆经先煮后浸,加热炒吃,即能防止中毒,比强调长时间高温煮沸为佳。
In recent years, the consumption of bean poisoning caused by those who have more, this article by a certain bean food poisoning epidemiological investigation and toxicological tests to identify the causes of poisoning and disease characteristics. The high incidence of bean poisoning, short incubation period, gastrointestinal symptoms, greater harm to human health. Experiments show that bean poisoning is the main material of pod saponin, it has a strong digestive tract mucosa irritation, can cause gastrointestinal mucosal congestion, swelling and hemorrhagic inflammation. Clinical manifestations of nausea, vomiting, abdominal pain, diarrhea, and accompanied by dizziness, fatigue and other symptoms; saponin can also damage the red blood cells, causing hemolytic symptoms. According to the characteristics of saponin soluble in hot water, after pre-cooking and dipping, the qualitative test of saponin is negative. It is considered that the beans are boiled and then fried to avoid poisoning, which is better than the emphasis on boiling at high temperature for a long time.