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目的:探究茶与乙醇混合液对牛蛙坐骨神经干的影响。方法:应用电生理方法检测不同浓度(0.5g/L、1.0g/L、1.5g/L、2.0g/L)茶水与高浓度(12%)乙醇混合的任氏液对牛蛙离体坐骨神经干动作电位刺激阈值、最大刺激值、动作电位峰值和传导速度四种生理指标的影响。结果:(1)与任氏液对照组相比,随着茶质量浓度的升高,刺激阈值以及动作电位峰值先升高后降低,而最大刺激值先降低后升高,传导速度减慢;(2)与任氏液对照组相比,茶水与高浓度乙醇混合的任氏液会造成牛蛙离体坐骨神经干动作电位刺激阈值、最大刺激值升高,动作电位峰值下降,传导速度减慢。其中动作电位峰值、传导速度变化较单纯用茶水的任氏液变化更加明显。结论:茶水与乙醇混合液加重对离体神经干的影响。
Objective: To explore the effect of mixture of tea and ethanol on the sciatic nerve of bullfrog. Methods: Electrophysiological methods were used to detect the effects of Ringer ’s solution mixed with tea (0.5g / L, 1.0g / L, 1.5g / L and 2.0g / L) Action potential stimulation threshold, the maximum stimulation value, the peak value of action potential and conduction velocity of four physiological indicators. Results: (1) Compared with Ringer ’s control group, the peak value of stimulation threshold and action potential increased first and then decreased with the increase of tea mass concentration, while the maximum stimulation value decreased first and then increased and the conduction velocity slowed down; (2) Compared with Ringer ’s control group, Ringer’ s solution mixed with tea and high concentration of ethanol could cause the excitement threshold of sciatic nerve in vitro. The maximal stimulation value increased, the peak of action potential decreased and the conduction velocity slowed down. Among them, the peak value of action potential and the change of conduction velocity were more obvious than the change of Ringer ’s solution with tea water. Conclusion: The effect of the mixture of tea and ethanol aggravating on neural stem cells in vitro