野生与养殖黄鳍鲷味蕾的组织结构研究  

Histological study on the taste buds of wild and cultivated yellowfin black porgy(Sparus latus)

作　　者：王永翠[1,2] 李加儿[1] 区又君[1] 苏慧[1,2] 曹守花[1,2] 刘汝建[1,2] 

机构地区：[1]中国水产科学研究院南海水产研究所/农业部南海渔业资源开发利用重点实验室,广东广州510300 [2]上海海洋大学水产与生命学院,上海201306

出　　处：《广东农业科学》2012年第15期137-139,I0001,共4页Guangdong Agricultural Sciences

基　　金：广东省海洋渔业科技推广专项(A200901D01)

摘　　要：采用常规石蜡组织切片的方法对野生与养殖黄鳍鲷(Sparus latus)的味蕾进行观察研究。结果表明,野生与养殖黄鳍鲷的味蕾组织结构相同,呈椭圆形,由感觉细胞、支持细胞和基细胞组成。黄鳍鲷唇、口腔粘膜、舌、咽和鳃弓上皮中都含有味蕾,味蕾在咽上皮中含量最多,鳃弓上皮中含量次之,唇、口腔粘膜和舌上皮中含量最少,且唇<口腔粘膜<舌。在相同部位的味蕾含量野生鱼比养殖鱼多,这与其生活环境和功能是相适应的。The histology of the taste buds of wild and cultivated yellowfin black porgy （Sparus latus） were studied using routine method of paraffin tissue section. The results showed that the organizational structure of taste buds of wild and cultivated fish were the same, which were oval and constituted with taste cells including supporting cells and basal cells. There were taste buds in the epitheliums of lip, oral mueosa, tongue, pharynx and gill arch. The number of taste buds was as follows： pharynx〉gill arch〉tongue〉oral mucosa〉lip. There were more taste buds in the same section in wild fish than in cultivated fish, which was corresponded to their living condition and function.

关 键 词：黄鳍鲷 味蕾 组织学 

分 类 号：S917.4[农业科学—水产科学] Q495[生物学—生理学]