蛋黄卵磷脂对受试小鼠改善记忆效果的实验研究  

Improving Memory Effectiveness of Egg Yolk Iecithin on Mice

作　　者：刘静波[1] 宫新统[1] 林松毅[1] 陈玉江[1] 许海丽[1] 王莹[1] 

机构地区：[1]吉林大学军需科技学院营养与功能食品研究室,长春130062

出　　处：《食品工业》2009年第3期9-11,共3页The Food Industry

基　　金：吉林省科技厅农业重点研究项目(20050202-3);吉林大学农学部青年基金项目(2007042712)

摘　　要：通过对受试小鼠进行90 d的水迷宫实验和穿梭箱实验,对比分析蛋黄卵磷脂的改善记忆力的活性。研究发现:不同浓度蛋黄卵磷脂受试小鼠实验组水迷宫游程时间均明显少于对照组,且在灌胃90 d时高剂量实验组明显优于其他剂量组和对照组(P<0.05);不同浓度蛋黄卵磷脂受试小鼠穿梭箱实验电击次数均少于对照组,且在灌胃50 d时,高剂量组和对照组有显著性差异,P<0.01;在灌胃80 d时,低剂量组和对照组有显著性差异,P<0.05。根据《保健食品功能学评价程序和检测方法》,可以判定蛋黄卵磷脂具有一定的改善小鼠记忆的功效。The improving memory effectiveness of egg yolk lecithin on mice which were rared for 90 d was analysised through items of water maze experiment and suttle box experiment. The results showed that the running time of water maze experiment of mice which were fed up by different dosages of egg yolk lecithin was much longer than mice in negative control. The high dose group showed significantly difference on 90d （P〈0.05） compared to the negative control and much better than the other experimental groups. The shock time in suttle box experiment of mice which were fed up by different dosages of egg yolk lecithin was much lower than mice in negative control. The high dose group showed significantly difference on 50 d （P〈0.01） and 80 d （P〈0.05）. The results indicated that egg yolk lecithin had improving memory effectiveness on mice according to ＂Health food functional evaluation procedures and testing methods＂.

关 键 词：蛋黄卵磷脂 改善记忆 水迷宫 穿梭箱 

分 类 号：R151[医药卫生—营养与食品卫生学]