食用油过氧化脂质变化及对小鼠机体的影响  

Variation of Lipid Peroxides in Edible Oils and Its Effect on Mice

作　　者：茅力[1] 金念祖[1] 陈景衡[1] 魏国勤[1] 陆志刚[1] 

机构地区：[1]南京医科大学卫生化学教研室

出　　处：《南京医科大学学报（自然科学版）》1996年第5期476-478,共3页Journal of Nanjing Medical University(Natural Sciences)

基　　金：南京医科大学科学发展基金

摘　　要：研究在不同温度、光照等贮存条件下猪油、色拉油中过氧化脂质（ｌｉｐｉｄｐｅｒｏｘｉｄｅｓ，ＬＰＯ）的变化规律，并初步探讨了不同贮存条件的食用油灌小鼠胃，对其机体产生的影响。结果表明：（１）食用油的ＬＰＯ：两种食用油的ＬＰＯ均随时间、温度及光照的增加而升高，其中猪油主要受温度影响，而色拉油受温度和光照共同影响。（２）小鼠肝、脑的ＬＰＯ：除猪油避光组外，实验组与对照组均有显著性差异，且各实验组之间也有不同程度的差异。Changes of the lipid peroxides (LPO) of lard and Salad stored under different temperature and illumination were studied. The effects of edible oils stored under different conditions, given by gavage, on liver and brain of mice were investigated. The results showed: (1)LPO of edible oils: LPO of both edible oils increased with the storage time, temperature and light. LPO of lard was mainly affected by temperature, but that of Salad was affected either by temperature and light. (2) LPO in liver and brain of mice: except for avoid light lard group, significant differences were found between various experimental groups and the control group. There were however differences among experimental groups.

关 键 词：食用油 过氧化脂质 时间 温度 光照 食品卫生 

分 类 号：R155.58[医药卫生—营养与食品卫生学] R363.2[医药卫生—公共卫生与预防医学]