不同处理方法对黄花棘豆中苦马豆素的影响  

Impact different processing approach on Oxytropis ochrocephala swainsonine

作　　者：苏忠超 李秀萍[2] 王戈平 蔡其刚[2] 王光华[2] 马利青[2] SU Zhong- chao;et al(Shannan Animal Science and Veterinary Station,Tibet, Shannan,85600)

机构地区：[1]西藏自治区山南市畜牧兽医总站,山南856000 [2]青海大学畜牧兽医科学院,西宁810016

出　　处：《青海畜牧兽医杂志》2018年第2期4-7,共4页Chinese Qinghai Journal of Animal and Veterinary Sciences

基　　金：国家绒毛产业技术体系(CARS-39-6B)

摘　　要：本试验采用15种不同方法处理黄花棘豆,检测了不同处理后各组苦马豆素的含量;用处理后的样品进行小鼠饲喂试验,对部分小鼠进行了血清中α-甘露糖苷酶的测定;发现有4种处理方法对苦马豆素具有明显的降解作用,与之对应的小鼠血清中的α-甘露糖苷酶与其它组之间差异显著(P<0.05)。Oxytropis ochrocephala was processed by 15 kinds of different treatment methods and swainsonine content was detected. The mice were raised by the processed Oxytropis ochrocephala and theα-mannosidase of mice serum was detected. The result showed that 4 processing methods have the ability of swainsonine degradation and the α-mannosidase in mouse serum are significant different with other groups（P〈0.05）.

关 键 词：黄花棘豆 苦马豆素 处理 α-甘露糖苷酶 检测 

分 类 号：S541.9[农业科学—作物学]