加工工艺对亚麻籽油降脂活性的影响  

Effect of Processing Technology on Lipid-Lowering Activity of Flaxseed Oil

作　　者：邓乾春[1] 禹晓[1] 许继取[1] 黄庆德[1] 黄凤洪[1] 杨金娥[1] 

机构地区：[1]中国农业科学院油料作物研究所,武汉430062

出　　处：《中国粮油学报》2012年第3期48-52,共5页Journal of the Chinese Cereals and Oils Association

基　　金：863计划(2010AA023003)

摘　　要：比较了不同加工工艺获得的亚麻籽油的降脂活性。40只雄性Wistar大鼠分为正常对照组(Cont)、高脂对照组(HFD)、花生油组(PO)、热榨精炼亚麻籽油组(HRFO)和冷榨亚麻籽油组(CFO),除Cont组外,其余各组饲喂含各自受试油的高脂饲料4,周后分别测定组织脂质水平和抗氧化能力。结果表明,与PO相比,HRFO和CFO均具有显著的降脂作用;与HRFO相比,CFO能显著降低大鼠血浆及肝组织TC、TG水平,其中血浆和肝组织TC水平均降低19%(P<0.05),TG水平分别降低8%和19%(P<0.05),LDL-C降低11%(P<0.05);与HRFO相比,CFO显著增加大鼠血浆及肝组织抗氧化水平(P<0.05),其中血浆及肝组织T-AOC水平分别增加11%和40%,GSH水平增加32%和37%,SOD水平增加21%和26%,MDA水平降低12%和27%,VE含量增加27%和24%。因此与热榨精炼亚麻籽油相比,冷榨亚麻籽油具有更显著的降脂活性和抗氧化活性。To investigate lipid -lowering activity of flaxseed oil obtained by different processing technology. Forty male Wistar rats were divided into control group （ Cont）, high fat diet group （ HFD ）, peanut oil group （ PO ）, hot pressed and refining flaxseed oil group （HRFO） and cold -pressed flaxseed oil group （CFO）. Except the Cont group, rats in other groups were fed with the high fat diet containing their respective oil for 4 weeks. After d weeks feeding, lipid profile and antioxidant activity of the rats were detected. The result indicated that both HRFO and CFO possessed significant lipid -lowering activity compared with PO. Compared with HRFO group, the plasma and liver TC levels in CFO group decreased by 19% （P 〈 0.05 ）, the plasma and liver TG levels decreased by 8% and 19% （P 〈 0.05 ）, the plasma LDL - C decreased by 11% （ P 〈 0.05 ）. Plasma and hepatic T - AOC levels in CFO group increased by 11% and 40% ,GSH levels increased by 32% and 37% ,SOD activity increased by 21% and 26% ,MDA levels reduced by 12% and 27%, VE content increased by 27% and 24%. When compared with HRFO group, CFO possesses a more significant lipid -lowering activity and antioxidant ability than HRFO.

关 键 词：亚麻籽油 加工工艺 降脂活性 抗氧化能力 

分 类 号：R151.3[医药卫生—营养与食品卫生学]