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A method for measuring the internal extrusion force of artificial stomach body

An extrusion force and artificial technology, applied in the field of measurement, can solve the problems of inability to effectively measure the internal extrusion force of the artificial gastric body, affect the research results, comparison, etc., and achieve the effect of true and accurate test results and real measurement results

Active Publication Date: 2020-07-28
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, in the existing technology, researchers can only use the extrusion force of the external compression roller to replace and describe the extrusion force inside the artificial stomach body because they cannot effectively measure the extrusion force inside the artificial stomach body.
Obviously, this way of expression has great limitations, and it cannot truly reflect the real force state of the test object in the artificial stomach body, so it cannot be compared with the real human gastric digestion, which will eventually affect the results of various studies

Method used

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  • A method for measuring the internal extrusion force of artificial stomach body
  • A method for measuring the internal extrusion force of artificial stomach body
  • A method for measuring the internal extrusion force of artificial stomach body

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Step 1. Use agar as the gelling agent, use different coloring agents as dyes, use ultrapure water as the solvent, use the texture analyzer test results as the standard, and use the gel ball with a tolerance of 0.20 N as the basis to fix the resistance. The force of 0.05 N is used as the difference, and the standard tolerance is prepared in an equal increasing manner. The standard tolerances are 0.25 N, 0.30 N, 0.35 N, 0.40 N, 0.45 N, 0.50 N, 0.55 N, 0.60 N, 0.65 N, and 0.70 N , 0.75 cattle, 0.80 cattle, 0.85 cattle, 0.90 cattle, 0.95 cattle, 1.00 cattle, 1.05 cattle, 1.10 cattle gel balls, and dye each gel ball with a different color.

[0032] Step 2: Add 1 gram of pepsin, 1.5 grams of gastric mucin and 8.775 grams of sodium chloride in 1000 milliliters of ultrapure water in sequence, stir evenly, and then add 6 mol / liter of hydrochloric acid to adjust the pH to 1.3.

[0033] Step 3: Boil 1000ml of ultra-pure water, add 10g of guar gum, stir evenly, and keep warm at 37°...

Embodiment 2

[0044] Step 1. Use agar as the gelling agent, use different coloring agents as dyes, use ultrapure water as the solvent, use the texture analyzer test results as the standard, and use the gel ball with a tolerance of 0.20 N as the basis to fix the resistance. The force of 0.10 N is used as the difference, and the standard tolerance is prepared in an equal increasing manner. The standard tolerances are 0.30 N, 0.40 N, 0.50 N, 0.60 N, 0.70 N, 0.80 N, 0.90 N, 1.00 N, 1.10 N, 1.20 N , 1.30 cattle gel balls, and dye each gel ball with different colors.

[0045] Step 2: Add 1 gram of pepsin, 1.5 grams of gastric mucin and 8.775 grams of sodium chloride in 1000 milliliters of ultrapure water in sequence, stir evenly, and then add 6 mol / liter of hydrochloric acid to adjust the pH to 1.3.

[0046] Step 3: Boil 1000ml of ultra-pure water, add 10g of guar gum, stir evenly, and keep warm at 37°C to obtain a simulated food viscosity fluid;

[0047] Step 4. Put the simulated food viscosity...

Embodiment 3

[0057] Step 1. Use agar as the gelling agent, use different coloring agents as dyes, use ultrapure water as the solvent, use the texture analyzer test results as the standard, and use the gel ball with a tolerance of 0.20 N as the basis to fix the resistance. The force of 0.15N is used as the difference, and the standard tolerance is prepared in an equal increment method: 0.35N, 0.50N, 0.65N, 0.80N, 0.95N, 1.10N, 1.25N, 1.40N, 1.55N, 1.70N gel balls and dye each gel ball a different color.

[0058] Step 2: Add 1 gram of pepsin, 1.5 grams of gastric mucin and 8.775 grams of sodium chloride in 1000 milliliters of ultrapure water in sequence, stir evenly, and then add 6 mol / liter of hydrochloric acid to adjust the pH to 1.3.

[0059] Step 3: Boil 1000ml of ultra-pure water, add 10g of guar gum, stir evenly, and keep warm at 37°C to obtain a simulated food viscosity fluid;

[0060] Step 4. Put the simulated food viscosity fluid prepared in step 3 into the artificial stomach, and ...

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Abstract

The invention discloses an artificial gastric body internal squeezing force measuring method. The method includes the following steps that: (1) standard tolerance gradient gel balls are prepared; (2)simulated gastric juice and simulated food viscosity fluid are prepared; (3) the simulated food viscosity fluid and the gel balls are arranged in an artificial gastric body; (4) an artificial gastricdevice is started, and at the same time, the simulated gastric juice is added into the artificial gastric device; and (5) after testing is performed for 30 minutes, the artificial gastric device is turned off, the gel balls are taken out, and statistics is done with a crushing ratio of 50% adopted as a limit; and (6) the peak squeezing force and average squeezing force of the interior of the artificial gastric body are calculated according to a statistical result. According to the method, different tolerance gel balls are adopted as a reference; based on the squeezing and peristalsis of the tolerance gel balls under the condition of the simulated gastric juice and simulated food viscosity fluid, the squeezing force of the interior of a gastric body can be calculated with a mathematical algorithm according to a crushing degree. The method is simple, effective, true and reliable.

Description

technical field [0001] The invention relates to the technical field of measurement, in particular to a method for measuring the internal extrusion force of an artificial gastric body. Background technique [0002] As we all know, after food enters the stomach, the contraction and peristalsis of the stomach, gastric acid and pepsin will carry out a series of complex physical, chemical and biological activities on it. Then, the food digested by the stomach enters the intestinal tract to be absorbed and utilized. Therefore, the digestion of the stomach plays a pivotal role in the entire digestion of human beings, which has important research significance. For gastric digestion research, the traditional method is mainly to conduct clinical trials with live animals or human volunteers, but the research cycle of live clinical trials is long and the cost is high. At the same time, in recent years, the increasing attention to the ethical issues of animal experiments has limited it...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01L5/00
CPCG01L5/0028
Inventor 田师一韩剑众毛岳忠李志杰程时文
Owner ZHEJIANG GONGSHANG UNIVERSITY
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