| 菜用豆毒素及中毒机理研究 |
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| 引用本文： | 王洪新,娄在祥. 菜用豆毒素及中毒机理研究[J]. 安徽农业科学, 2007, 35(25): 7733-7735,7762 |
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| 作者姓名： | 王洪新 娄在祥 |
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| 作者单位： | 食品科学与安全教育部重点实验室,江南大学食品学院,江苏无锡,214036;食品科学与安全教育部重点实验室,江南大学食品学院,江苏无锡,214036 |
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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。
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| 关 键 词： | 菜用豆 中毒 毒素 致中毒机理 |
| 文章编号： | 0517-6611（2007）25-07733-03 |
| 修稿时间： | 2007-03-12 |
Study on Toxins of Common Beans and Its Poisoning Mechanism |
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| WANG Hong-xin et al. Study on Toxins of Common Beans and Its Poisoning Mechanism[J]. Journal of Anhui Agricultural Sciences, 2007, 35(25): 7733-7735,7762 |
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| Authors: | WANG Hong-xin et al |
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| Affiliation: | Key Laboratory of Food Science and Safety of Ministry of Education, School of Food Science and Technology, Southern Yangtze University, Wuxi, Jiangsu 214036 |
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| Abstract: | 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. |
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| Keywords: | Common beans Poisoning Toxin Poisoning mechanism |
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