蛋黄卵磷脂的提取及其对小鼠记忆功能的影响  

Extraction of Egg Yolk Lecithin and Its Effect on Memory Function of Mice

作　　者：陈现伟[1] 

机构地区：[1]临沂大学生命科学院,山东临沂276000

出　　处：《食品科学》2011年第13期314-317,共4页Food Science

基　　金：山东省临沂市科技攻关项目(08020370);山东省星火计划项目(2010EA1202)

摘　　要：为探讨蛋黄卵磷脂对大脑的营养作用,实验采用有机溶剂法从蛋黄中提取卵磷脂粗品,并经柱硅胶纯化,最终获得纯度为95.67%的卵磷脂精品。将获得的卵磷脂精品通过灌胃法给小白鼠灌服30d后,对小鼠进行Morris水迷宫实验、跳台实验。结果显示:受试小鼠Morris水迷宫逃逸时间缩短(P<0.05),跳台实验潜伏期延长(P<0.05),跳台实验错误次数减少(P<0.05),且灌服70d后基本稳定。说明蛋黄卵磷脂可提高小鼠记忆功能,促进大脑发育。In order to explore the nutritional effect of egg yolk lecithin on the brain of mice,egg yolk was extracted by sequential organic solvent extraction and purified by silica column chromatography to obtain lecithin with purity of 95.67%.Mice were administered intragastrically with purified lecithin for 30 days and then subjected to Morris water maze test and step-down test.The results showed that the escaping time of experimental mice was shorten significantly（P0.05） in the Morris water maze test,and the latency period was extended in the step-down test（P0.05） as well as the number of errors was decreased significantly（P0.05）.These investigations suggested that egg yolk lecithin could improve memory function and promote brain development of mice.

关 键 词：蛋黄卵磷脂 MORRIS水迷宫实验 跳台实验 记忆功能 

分 类 号：TS201.4[轻工技术与工程—食品科学]