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菜用豆毒素及中毒机理研究 被引量：13

Study on Toxins of Common Beans and Its Poisoning Mechanism
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摘要 阐述菜用豆中的植物凝集素、胰蛋白酶抑制剂、脲酶、脂肪氧化酶、植酸、皂甙等毒素及其对机体的危害作用,并分析菜用豆中主要毒素(植物凝集素)引起中毒的机理。 The plant lectins,trypsin inhibitors,ureases,lipoxygenases,phytic acids and saponins in common beans and the harmful effect of these toxins were reviewed.The poisoning mechanism of the primary toxin in common beans was studied.
作者 王洪新 娄在祥
机构地区 食品科学与安全教育部重点实验室江南大学食品学院
出处 《安徽农业科学》 CAS 北大核心 2007年第25期7733-7735,7762,共4页 Journal of Anhui Agricultural Sciences
关键词 菜用豆 中毒 毒素 致中毒机理 Common beans Poisoning Toxin Poisoning mechanism
分类号 TS201.6 [轻工技术与工程—食品科学]
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参考文献24

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二级参考文献28

  • 1史晓梅,李凌燕.四季豆中毒分析[J].中国卫生工程学,2002,1(2). 被引量：5
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共引文献40

同被引文献101

引证文献13

二级引证文献55

安徽农业科学
2007年 第25期

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