Time-intensity evaluation of oral burn.
Time-intensity evaluation of oral burn.
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DOI：
10.1111/j.1745-459x.1993.tb00214.x
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发表时间：
1993-01-01
影响因子：
2
通讯作者：
Heymann, H.
中科院分区：
文献类型：
--
作者：
Cliff, M.;Heymann, H.
[评价了食用和不食用辣椒的法官之间的时间差异，并描述了肉桂醛，胡椒碱和辣椒素的刺激反应。]使用时间强度（TI）参数对肉桂醛、胡椒碱和辣椒素的口腔烧伤时间曲线进行定量。尽管大的判断判断的变化，TI配置文件的食用者和不吃辣椒的显着不同。吃的最大值更低。强度，更短的总时间和更慢的最大值。发病率和衰减率。具有实质性脱敏的法官也有更短的时间达到最大值。强度。不敏感的裁判不仅将辣椒素的灼烧感评定为不那么强烈，而且将肉桂醛和胡椒碱的灼烧感评定为不那么强烈。肉桂醛溶液的烧伤增加和衰减快，而胡椒碱和辣椒碱的烧伤增加和衰减缓慢。辣椒素与肉桂醛相比，达到最大值的时间，平台时间和总时间分别为1.5、2.0和3.0倍;而最大值为1.5。发病率和衰减率分别小0.7和0.2倍。时间差异被认为反映了刺激性物种神经通路的差异。
[Temporal differences among judges who are eaters and noneaters of chilli peppers were evaluated and the irritant response for cinnamaldehyde, piperine and capsaicin characterized.] Temporal oral burn profiles for cinnamaldehyde, piperine and capsaicin were quantified using time-itensity (TI) parameters. Despite large judge-to-judge variation, TI profiles for eaters and noneaters of chilli peppers differed significantly. Eaters had lower max. intensities, shorter total times and slower max. rates of onset and decay. Judges with substantial desensitization also had shorter time-to-max. intensities. Desensitized judges not only scored the burn of capsaicin as less intense, but also the burn of cinnamaldehyde and piperine. The burn of cinnamaldehyde solutions increased and decayed quickly; whereas, burns due to piperine and capsaicin increased and decayed slowly. Capsaicin compared to cinnamaldehyde, had time-to-max., plateau time and total time that were 1.5, 2.0 and 3.0-fold larger; whereas, the max. rates of onset and decay were 0.7 and 0.2-fold smaller, respectively. Temporal differences are believed to reflect differences in neural pathways for the irritant species.