Sclafani A, Mann S
Department of Psychology, Brooklyn College, City University of New York 11210.
Physiol Behav. 1987;40(5):563-8. doi: 10.1016/0031-9384(87)90097-7.
The taste preferences of adult female rats for solutions of five different carbohydrates were evaluated using brief (3-min) two-bottle preference tests. At the lowest concentration tested (0.03 molar) the order of preference was Polycose greater than maltose greater than sucrose greater than glucose = fructose. Whereas at the highest concentrations tested (0.5 or 1.0 molar) the preference order was sucrose greater than maltose greater than or equal to Polycose greater than glucose greater than fructose. Thus, at low concentrations starch-derived polysaccharides (Polycose) are more palatable to rats than are sugars. These findings are consistent with the hypothesis that rats have separate taste receptors for sugars and for starch-derived polysaccharides. The fact that maltose is the most preferred sugar at low concentrations is attributed to its stimulation of "polysaccharide" taste receptors.
使用简短的（3分钟）双瓶偏好测试评估成年雌性大鼠对五种不同碳水化合物溶液的味觉偏好。在测试的最低浓度（0.03摩尔）下，偏好顺序为：聚葡萄糖＞麦芽糖＞蔗糖＞葡萄糖 = 果糖。而在测试的最高浓度（0.5或1.0摩尔）下，偏好顺序为：蔗糖＞麦芽糖≥聚葡萄糖＞葡萄糖＞果糖。因此，在低浓度下，淀粉衍生的多糖（聚葡萄糖）对大鼠来说比糖类更可口。这些发现与大鼠对糖类和淀粉衍生的多糖具有不同味觉受体的假设一致。麦芽糖在低浓度下是最受偏好的糖类这一事实归因于它对“多糖”味觉受体的刺激。
