Summary The laboratory experiment described in this article evaluated the death rate of larvae of Haemonchus contortus (Rudolphi, 1803) nematodes of the Strongylida order and Strongyloides papillosus (Wedl, 1856) of the Rhabditida order under the impact of different concentrations of 8 flavouring acids and source materials approved for use in and on foods and in medicine (formic, wine, benzoic, salicylic, stearic, kojic, aminoacetic, succinic acids). Minimum LD50 for third stage larvae of (L3) S. papillosus was observed with salicylic and wine acids, for L3 H. contortus larvae – with formic acid. Minimum impact on all studied stages of development of nematodes was caused by stearic, kojic, aminoacetic and succinic acids: larvae did not die in the course of one day even at 1 % concentration of these substances. The best parameters of LD50 were observed for benzoic and formic acid. Further experiments on flavouring acids and source materials approved for use in and on foods and in medicines, and also their compounds, will contribute to developing preparations with a stronger impact on nematode larvae – parasites of the digestive tract of vertebrate animals and humans.

中文翻译：

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批准用于食品的酸对扭曲血球虫和乳头圆线虫（线虫）幼虫活力的影响

小结 本文所述的实验室实验评估了在不同浓度的 8 种调味酸和不同浓度的调味酸的影响下，圆线虫目（Strongylida order）和圆线虫目（Strongyloides papillosus，Wedl，1856）幼虫的死亡率。获准用于食品和医药的原材料（甲酸、葡萄酒、苯甲酸、水杨酸、硬脂酸、曲酸、氨基乙酸、琥珀酸）。使用水杨酸和酒酸观察到 (L3) S. papillosus 第三阶段幼虫的最低 LD50，对于 L3 H. contortus 幼虫 - 使用甲酸。硬脂酸、曲酸、氨基乙酸和琥珀酸对线虫发育的所有研究阶段的影响最小：即使这些物质的浓度为 1%，幼虫也不会在一天内死亡。对苯甲酸和甲酸观察到 LD50 的最佳参数。对批准用于食品和药物的调味酸和原料及其化合物的进一步实验将有助于开发对线虫幼虫（脊椎动物和人类消化道的寄生虫）具有更强影响的制剂。