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关于硬骨鱼类的嗅、味感觉器官在解剖学和生理学方面的研究成果,许多学者都发表过综述文章(Kleerekoper 1969,Bardach和Atema 1971,Bardach和Villars 1974,Kapoor等1975,Brown和Hara1982,Tucker 1983),最近十几年,对于鱼类化学感觉的电生理研究,主要在于一些天然物质、氨基酸及其衍生物对于嗅、味觉系统的相对刺激效果,刺激物的分子结构与刺激效果的关系,以及刺激物与感受细胞膜上的感受点相互作用的机制,而对于人为因素如捕捞、环境因素pH、污染对鱼类嗅、味觉的影响报导甚少(Hara 1976,1978,Konishi等1969,Tucker 1973,Silver,1978,Cancolon 1980,Hidaka 1970)。
Many scholars have published review articles on the anatomy and physiology of olfactory and sensory organs of teleost fish (Kleerekoper 1969, Bardach and Atema 1971, Bardach and Villars 1974, Kapoor et al. 1975, Brown and Hara 1982, Tucker 1983). In recent ten years, the electrophysiological studies on the chemical sensation of fish mainly focus on the relative stimulatory effects of some natural substances and amino acids and their derivatives on the olfactory and taste system, the relationship between the molecular structure of the stimulus and the stimulating effect, As well as the mechanism by which irritants interact with the sensory points on the cell membrane, and little is known about the effects of human factors such as fishing, environmental pH, and pollution on the smell and taste of fish (Hara 1976, 1978, Konishi et al 1969, Tucker 1973 , Silver, 1978, Cancolon 1980, Hidaka 1970).