不同乳头对食品舌面触觉感受差异性研究  

Study on the Difference of Food Lingual Tactile Perception Between Different Papillae

作　　者：帅正蓉[1] 张卫斌 秦玉梅 张根华[3] 沈宗根[3] 邓少平 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]浙江工商大学感官科学实验室,杭州310035 [3]常熟理工学院食品与生物工程学院,江苏常熟215500

出　　处：《中国食品学报》2011年第4期229-233,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(30770536);苏州食品质量与安全重点实验室项目(SZSZD0904)

摘　　要：以人的舌面为研究对象,应用心理物理学的量值估计法比较舌面不同区域对非味觉刺激化合物的感受能力,并测量菌状乳头、丝状乳头密集区域及手指的触觉阈值,结果表明:2种乳头密集区域对非味觉刺激化合物的感受能力存在显著差异(p<0.01),菌状乳头密集区域最敏感,丝状乳头密集区域与手指触觉阈值相似,说明舌面不同乳头在食物触觉感受中承担着不同的角色。This study has investigated the perceptive capacity of different tongue areas to non-gustatory stimulus using psychophysical magnitude estimation methods,and tested the tactile threshold value of fungiform papillae,filiform papillae and finger as well. The results showed that the perceived intensity of fungiform and filiform papillae from non-gustatory stimulus was significant difference（p0.01） ,fungiform papillae was the most sensitive and have the lowest tactile threshold. Additionally,the perceptive capacity of filiform papillae was similar to the finger. It indicated that different papillae of tongue take different parts respectively in tactile perception for food.

关 键 词：菌状乳头 丝状乳头 舌面触觉感受 通用量化标尺 

分 类 号：R339.13[医药卫生—人体生理学]