不同浓度醋或酱油对旋毛虫肌幼虫感染力和生殖力的影响

Effect of vinegar or soy sauce at various concentrationons on the infectivity and reproductive capability of Trichinella spiralis muscle larvae

目的通过比较经不同浓度食用醋或食用酱油分别浸泡不同时间的肉块，其所含旋毛虫肌幼虫对小鼠的感染力和生殖力的影响。方法84只昆明小鼠分为21组，分别喂食经不同浓度的食用醋（总酸浓度分别为3．5g／100ml、4．5g/100ml、6g／100m1）或食用酱油（氨基酸态氮浓度分别为0．4g／100ml、0．7g／100ml、1．0g／100m1）、生理盐水浸泡不同时间（3、6、12h）含有旋毛虫肌幼虫的肉，分别饲喂7d和30d后剖杀小鼠，观察和计数肠道成虫数、肌幼虫数和生殖力指数（RCI）。结果小鼠饲喂经3．5g／100ml食用醋浸泡3、6、12h的旋毛虫肌幼虫后，其肠道成虫数分别为150、110、80条，RCI分别为85．87、52．00、29．33；经4．5g／100ml食用醋浸泡3、6、12h的旋毛虫肌幼虫后，其肠道成虫数分别为120、90、50条，RCI分别为72．53、52．53、17．33；经6g／100ml食用醋浸泡3、6、12h的旋毛虫肌幼虫后，其肠道成虫数分别为60、40、11条，RCI分别为52．00、12．00、8．00；经0．4g／100ml食用酱油浸泡3、6、12h的旋毛虫肌幼虫后，其肠道成虫数分别为190、140、60条，RCI分别为65．73、45．60、24．27；经0．7g/100ml食用酱油浸泡3、6、12h的旋毛虫肌幼虫后，其肠道成虫数分别为120、80、20条，RCI分别为46．67、38．27、21．33；经1．0g／100ml食用酱油浸泡3、6、12h的旋毛虫肌幼虫后，其肠道成虫数分别为45、30、15条，RCI分别为43．20、18．33、9．00；均小于生理盐水对照组浸泡3、6、12h的肠道成虫数（分别为200、180、120）和RCI（分别为96．00、60．80、48．06）；方差分析结果显示，食用醋或食用酱油的不同浓度和浸泡时间对旋毛虫肌幼虫的感染力和生殖力影响不同，经3．5g／100ml食用醋处理3、6h，4．5g／100ml食用醋处理6h，0．4g／100ml食用酱油处理6h的含幼虫的肉仍有感染力；经3．5g／100m1食用醋处理3、6、12h，4．5g／100ml食用醋处理3h，0．4g／100ml食用酱油处理3、6h的幼虫，其成虫的生殖力无影响。结论含旋毛虫肌幼虫的肉经一定浓度的食用醋或食用酱油浸泡一定时间后其旋毛虫肌幼虫的感染力和生殖力会降低。

Objective To compare the effect of vinegar or soy sauce at various concentrations and different time on the infectivity and reproductive capability of Trichinella spiralis muscle larvae. Methods 84 Kunming mice were fed with muscle larvae in meat that soaked in vinegar （3.5 g/100 ml, 4.5 g/100 ml, 6 g/100 ml） or soy sauce （0.4 g/100 ml, 0.7 g/100 ml, 1.0 g/100 ml） and saline, with different concentrations and for different time（3, 6, 12 h）. The infected mice were killed after 7 days and 30 days and the intestinal adult worms, muscle larvae and reproductive capacity index （RCI） were observed and counted. Results The intestinal adult worms were 150, 110, 80, respectively and RCIs were 85.87, 52.00, 29.33 respectively in mice fed with muscle larvae treated by vinegar（3.5 g/100 ml） for 3, 6, 12 h; the intestinal adult worms were 120, 90, 50, respectively and RCIs were 72.53, 52.53, 17.33 respectively in mice fed with muscle larvae treated by vinegar（4.5 g/100 ml） for 3, 6, 12 h ; the intestinal adult worms were 60, 40, 11, respectively and RCIs were 52.00, 12.00, 8.00, respectively in mice fed with muscle larvae treated by vinegar（6 g/100 ml） for 3, 6, 12 h ; the intestinal adult worms were 190, 140, 60, respectively and RCIs were 65.73,45.60, 24.27, respectively in mice fed with muscle larvae treated by soy sauce （0.4 g/100 ml） for 3, 6, 12 h the intestinal adult worms were 120, 80, 20, respectively and RCIs were 46.67, 38.27, 21.33.respectively in mice fed with muscle larvae treated by soy sauce （0.7 g/100 ml） for 3, 6, 12 h; the intestinal adult worms were 45, 30, 15, respectively and RC5s were 43.20, 58.33, 9.00, respectively in mice fed with muscle larvae treated by soy sauce （ 5.0 g/100 ml） for 3, 6, 12 h, lower than that in saline control mice（the intestinal adult worms were 200, 180, 120, respectively and RC5s were 96.00, 60.80, 48.06, respectively）. The effect was different when soaked in vinegar or soy sauce at various concentrations on the infectivity and reproductive capability of Trichinella spiralis muscle larvae by variance analysis. The infectivity capability of TrichineUa spiralis muscle larvae still existed after muscle larvae treated by vinegar（ 3.5 g/100 ml） for 3, 6 h, vinegar（4.5 g/500 ml） for6h, soy sauce （0.4 g/500 ml） for 6 h, the reproductive capability of adult was not affected aftermuscle larvae treated by vinegar（3.5 g/500 ml） for 3, 6,12 h, vinegar（4.5 g/100 ml） for 3 h, soy sauce （0.4 g/100 ml） for 3,6 h. Conclusion The infectivity and reproductive capability of Trichinella spiralis muscle larvae were decreased after the treatment of vinegar or soy sauce at certain concentrations for certaion time .