革胡子鲇上颌须离体标本味觉反应的测定

本实验采用革胡子鲇离体上颌须－传入神经标本，记录传入神经电活动，测定了须部味蕾对动物组织浸提液、氨基酸、酸盐化合物等多种化学刺激的反应。发现某些物质有较强的刺激作用。另外，机械刺激也引起较强的反应。分析传入神经单纤维的记录结果，可将化学刺激引起的味觉反应分为３种单元类型：（１）对精氨酸特别敏感；（２）对柠檬酸和氯化胺有较强的反应；（３）对多种刺激都有一定的反应。实验表明，革胡子鲇的须部味蕾可能是一

RECORDING OF THE TASTE RESPONSE OF MAXILLARY BARBEL ISOLATED FROM WALKING CATFISH, CLARIAS LEATHER

In vitro gustatory neural recordings were obtained from the afferent nerve innervating the maxillary barbel. Results of the analysis of the integrating neural activities showed the sensitivities to some stimulants, such as the extractive compounds of animal tissues, amino acids, common salts and acids. These investigations also reveal that the stimulatory effectiveness of individual chemicals were different. Besides, the sensitivity to mechanical stimulation has been demonstrated. These results of the analysis of the impulse numbers elicited in the sengle fiber preparations after the onset of stimulation showed that the sensitivities to the stimuli were not distributed at random among these fibers. Some of the fibers were specially sensitive to a limited stimulants and some were only sensitive to one or two. According to single fiber responses to the chemical stimuli in the afferent nerve of the barbel, the obtained fibers were classified into three major groups in sensitivity patterns: (1) fibers responding specifically to arginine; (2)those responding well to ammonium chloride and citric acid; (3 )those responding strongly to. many stimuli. It is possible that the taste buds of the barbel may be relative to epidermal senses and feeding activites.