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接触食用各品种的芋艿时,常呈不同程度的刺激性。曾有报导,这种特性与其中所含的异细胞和针晶束至少有部分关系,煮熟后异细胞破裂。另外可能尚有一种具刺激性成分,煮熟后消失。本文对此问题作了探讨。方法系使受试者咀嚼或试尝提供的材料,包括一定的提取物。例如咀嚼一种刺激性较强的“依迭”栽培品种,数秒钟内嘴唇即有刺戳感(发麻),随唾液延及舌面及咽喉,甚至横膈也可感觉受到影响,同时听觉被阻抑,并略感头痛。刺戳感可延续25分钟,
When in contact with various varieties of taro, often have varying degrees of irritation. It has been reported that this property is at least in part related to the isoforms and needle bundles contained therein, and ruptured the asparagus after cooking. In addition there may be a stimulating ingredients, cooked disappear. This article explores this issue. The method is to chew or try the provided material, including certain extracts. For example, when chewing a highly irritating “YiDi” cultivars, the lips will feel jabs within a few seconds (tingling), extend to the tongue and throat with saliva, and even the diaphragms may feel affected. At the same time, hearing Was suppressed, and slightly headache. Jab feeling can last 25 minutes,