Elizalde G, Sclafani A
Department of Psychology, Brooklyn College, NY 11210.
Appetite. 1988 Dec;11(3):179-200. doi: 10.1016/s0195-6663(88)80002-3.
Six experiments examined the rat's preference for flavors associated with hydrolysed starch (Polycose) solutions. Hungry rats developed a preference for a flavor (CS+) mixed into a saccharin-sweetened 16% Polycose solution over a flavor (CS-) mixed in saccharin-water. The addition of acarbose, a drug which inhibits starch digestion, to the Polycose solution blocked the flavor preference. This finding indicates that it is the postingestive rather than the taste properties of Polycose that condition flavor preferences. Rats also developed a preference for a CS+ flavor that preceded the ingestion of a Polycose solution by 10 min. This flavor conditioning, however, was not obtained in all experiments. Some CS flavors may be more effective than others in producing conditioned flavor preferences over a delay. Preference conditioning over a delay was facilitated when the rats had previously learned that the taste of the US (Polycose) was not associated with rapid caloric repletion; this was accomplished by giving the rats prior exposure to a Polycose + acarbose solution. Rats with such pre-exposure learned to prefer a CS + flavor that preceded by 10 to 60 min the consumption of a Polycose solution (without acarbose). The results demonstrate that calorie-based flavor preferences can be conditioned over a delay, but conditioning is influenced by the nature of the CS and US stimuli used.
六项实验研究了大鼠对与水解淀粉（聚葡萄糖）溶液相关味道的偏好。饥饿的大鼠对添加到含糖精的16%聚葡萄糖溶液中的一种味道（条件刺激+）的偏好超过了添加到糖精水中的一种味道（条件刺激-）。向聚葡萄糖溶液中添加阿卡波糖（一种抑制淀粉消化的药物）会阻碍味道偏好的形成。这一发现表明，调节味道偏好的是聚葡萄糖摄入后的效应而非其味觉特性。大鼠对在摄入聚葡萄糖溶液前10分钟出现的条件刺激+味道也产生了偏好。然而，并非所有实验都能得到这种味道条件作用。在产生延迟条件性味道偏好方面，某些条件刺激味道可能比其他味道更有效。当大鼠先前了解到无条件刺激（聚葡萄糖）的味道与快速热量补充无关时，延迟条件性偏好更容易形成；这是通过让大鼠预先接触聚葡萄糖+阿卡波糖溶液来实现的。有过这种预先接触的大鼠学会了偏好一种在摄入聚葡萄糖溶液（不含阿卡波糖）前10至60分钟出现的条件刺激+味道。结果表明，基于热量的味道偏好可以在延迟条件下形成，但条件作用受到所用条件刺激和无条件刺激的性质的影响。
