目的:研究辣椒素对tau蛋白磷酸化的作用及机制。方法:40只小鼠随机分为4组:饲料+自来水饲养组、饲料+20%蔗糖水饲养组、含0.01%辣椒素的饲料+20%蔗糖水饲养组和含0.01%的辣椒素饲料+自来水饲养组。24周造模成功后,水迷宫实验检测学习记忆能力的改变;电生理技术检测长时程增强(LTP)的改变;免疫印迹和免疫组化检测GSK-3β、tau蛋白多 Objective: To study the effect and mechanism of capsaicin on tau phosphorylation. Methods: Forty mice were randomly divided into 4 groups: feed + tap water, feed + 20% sucrose water, feed with 0.01% capsaicin + 20% sucrose water and feed with 0.01% Tap water feeding group. Changes of learning and memory ability were detected by water maze test after 24 weeks of successful modeling. Changes of long-term potentiation (LTP) were detected by electrophysiological method. GSK-3β and tau protein were detected by Western blotting and immunohistochemistry