芒果中有机酸含量及对小鼠和大鼠消化功能的影响

Content of Organic Acid in Mango and Its Effect on Digestive Function of Mice and Rats

研究不同成熟度芒果中有机酸含量变化规律及其对小鼠、大鼠消化功能的影响。用酸碱滴定法测定果实中有机酸含量,通过小鼠小肠运动实验、大鼠饲养实验及消化酶测定,评价不同成熟度或配伍使用的芒果果实对动物消化功能的影响。结果表明,生果、绿熟果和熟果中有机酸含量(以柠檬酸计)分别为1.02%、1.63%和0.12%。熟果对实验动物消化功能没有促进作用,生果和绿熟果都能促进实验动物消化功能,并且以绿熟果为最佳。绿熟果中配合加入栀子、芒果叶粉后,不仅可显著提高其对实验动物的胃肠动力、胃液量、胃蛋白酶活性及排出量,还可显著提高其总增重和食物利用率。

The content of organic acids in mangoes with different maturity was tested by acid-base titration.The effect of mango fruits on digestion was determined through intestinal movement experiment of mice and feeding experiment of rats.The results showed that the organic acids of tender fruit,green-ripe fruit and ripe fruit were 1.02%,1.63%and 0.12%respectively.The ripe fruit had not significant effect on digestion function,but the tender fruit and green-ripe fruits both improved the digestive function of experimental animals significantly,and the latter was the best.For the green-ripe fruit compatible with gardenia and mango leaves,not only the gastrointestinal motility,gastric juice volume and pepsin output were improved,but also the toal weight gain and food utilization rate were increased significantly.