兴化香葱降血脂作用的实验研究  

Experimental Study of Green Onion from Xinghua on Reducing Blood Lipid

作　　者：姜洪芳[1] 张卫明[1] 刘艳[1] 单承莺[1] 张玖[1] 

机构地区：[1]南京野生植物综合利用研究院,江苏南京210042

出　　处：《中国野生植物资源》2009年第5期48-50,共3页Chinese Wild Plant Resources

基　　金：国家"十一五"支撑计划课题(20006BAD06B02);国家科技基础条件平台工作项目(2004DEA71010);科研院所社会公益研究专项(2005DIB4JI47)

摘　　要：研究了兴化香葱对高脂饲料喂养的鹌鹑血脂水平和肝脏脂肪化程度的影响。鹌鹑采食高脂饲料12天后,血清总胆固醇(TC)和总甘油三酯(TG)分别升高至原来的7倍和3倍。此后按500mg/(kg.d)的剂量饲以含兴化香葱干粉的高脂饲料40天,试验组动物的血清总胆固醇(TC)水平比高脂模型组降低了56.18%,效果非常显著(P<0.01),同时也显著低于阳性对照血脂康组(P<0.01)。肝重系数较高脂模型组亦有明显下降(P<0.05),组织切片镜检可见肝脂肪变性程度减轻。以上结果提示,兴化香葱具有较强的降低血清胆固醇水平和减轻肝脏脂肪化程度的作用。It was studied that green onion affected the level of lipid in blood and the content of lipid in liver. Quail were used as the model. When the quail were fed with high lipid food for 12 days,the levels of total cholesterol （TC） and total triglycerides （TG） in serum were higher up to 7 and 3 times respectively. Then the powder of green onion from Xinghua county were added to the high lipid food in the dosage of 500 mg/（ kg · d） to feed the fowl for 40 days. The result showed that green onion could remarkbaly reduce TC level in serum （P 〈0.01 ） and protect the liver against fatty accumulation.

关 键 词：兴化香葱 鹌鹑 高血脂 肝脏脂肪 

分 类 号：S633[农业科学—蔬菜学]