凉拌毛笋改善大鼠血脂环境及抗氧化作用研究  

Effects of Stir-fried Bamboo Shoots on Serum Lipidemia in Hyperlipidemic Rats

作　　者：施洪飞[1] 申毓军[1] 田卉[1] 

机构地区：[1]扬州大学旅游烹饪学院

出　　处：《食品科学》2006年第7期231-233,共3页Food Science

基　　金：江苏省自然科学基金项目(BS99080)

摘　　要：目的:研究凉拌毛笋在调节血脂和抗氧化方面的保健作用,为应用毛笋进行营养配膳提供科学依据。方法:将凉拌毛笋掺和到饲料中饲养实验性高脂大鼠30d,测定血清TC、TG、HDL-c含量、肝脏SOD活力、GSH-Px活力、睾丸MDA含量。结果:凉拌毛笋能显著降低高脂模型大鼠血清中的TC、TG水平;能提高SOD、GSH-Px活力,降低MDA含量。结论:凉拌毛笋能够改善大鼠的血脂环境,有较好的抗氧化能力。Subject： To investigate the effects of stir-fried bamboo shoots on serum lipidemia and lipid peroxidation in hyperlipidemic rats, to provide a scientific base for the application of bamboo shoots in daily diet. Method： Hyperlipidemic rats were fed with feed stuffs added stir-fried bamboo shoots for 30 days. Then TG, TC and HDL-c level, and activity of SOD, activity of GSH-Px in serum, and MDA level in testes were all assayed. Results： Comparing with control, TC and TG level in serum of stir-fried bamboo shoots group significantly decrease, and MDA level in testes decreases significantly also. The activity of SOD, and activity of GSH-Px in serum also inciease significantly .Conclusion： stir-fried bamboo shoots can improve the serum lipidemia in hyperlipidemic rats, and have the effect of anti-peroxide activity.

关 键 词：凉拌毛笋 调节血脂 抗氧化 

分 类 号：R155.54[医药卫生—营养与食品卫生学]