Lal H, Shearman G T, Cafaro M P
Drug Nutr Interact. 1982;1(2):119-24.
Male hooded rats were trained to discriminate the taste of a sucrose solution from that of water by responding with a lever on one side of a food cup after 20 licks (500 microliter) a 0. M sucrose solution and responding with a lever on the alternating side after 20 licks of water for food reinforcement. All of the rats learned this discrimination reliably. The gustatory stimulus produced by sucrose was concentration dependent (EC50 = 1.3 X 10(-2) M). Saccharin (0.0002-0.002 M), dextrose (0.05-0.25 M), and glycine (0.002-0.2 M) produced a concentration-dependent generalization to the sucrose taste. The EC50 values were 1 X 10(-3), 2.7 X 10(-2), and 1.3 X 10(-1) M, respectively. Solutions of sodium chloride (0.15 M), citric acid (0.01 M), caffeine citrate (0.01 M), quinine hydrochloride (0.001 M), or l-amphetamine sulfate (0.05 M) did not produce sucrose-like taste. Generalization of sweet compounds and lack of generalization of other tastes to the sucrose taste suggest that the procedure of sucrose-water discrimination by the rat has potential in the detection and quantitation of the sweetening properties of new chemicals.
雄性带帽大鼠经过训练，通过在舔舐20次（500微升）0.M蔗糖溶液后按压食物杯一侧的杠杆，以及在舔舐20次水后按压交替一侧的杠杆以获取食物强化，来区分蔗糖溶液和水的味道。所有大鼠都能可靠地学会这种辨别。蔗糖产生的味觉刺激呈浓度依赖性（半数有效浓度[EC50]=1.3×10⁻²M）。糖精（0.0002 - 0.002M）、葡萄糖（0.05 - 0.25M）和甘氨酸（0.002 - 0.2M）对蔗糖味道产生浓度依赖性泛化。EC50值分别为1×10⁻³、2.7×10⁻²和1.3×10⁻¹M。氯化钠（0.15M）、柠檬酸（0.01M）、柠檬酸咖啡因（0.01M）、盐酸奎宁（0.001M）或硫酸l - 苯丙胺（0.05M）溶液不会产生类似蔗糖的味道。甜味化合物的泛化以及其他味道对蔗糖味道的无泛化表明，大鼠区分蔗糖和水味道的实验方法在检测和定量新化学物质的甜味特性方面具有潜力。
