酸肉发酵中脂肪的变化及对小鼠血脂的影响  

Changes of Lipids in Sour Meat during Fermentation and Its Influence on Animal Blood Lipids

作　　者：孙文静[1] 卫飞[1] 袁军[1] 范代超[1] 周才琼[1] 

机构地区：[1]西南大学食品科学学院重庆市特色食品工程技术研究中心,重庆400716

出　　处：《食品科学》2013年第11期263-267,共5页Food Science

基　　金：重庆市教委基础研究项目(070203)

摘　　要：目的:研究酸肉发酵过程中脂肪的变化及其对小鼠血脂的影响。方法:50只小鼠随机分成5组,即空白对照组(普通饲料)、新鲜猪肉组、发酵20d酸肉组、发酵40d酸肉组及发酵60d酸肉组,每组10只。小鼠喂养28d后,测定小鼠体质量、肝质量、血清总胆固醇(TC)、甘油三酯(TG)、低密度脂蛋白胆固醇(LDL-C)和高密度脂蛋白胆固醇(HDL-C)含量,并分析酸肉在不同发酵时段的脂质变化情况。结果:酸肉发酵过程中其脂肪、胆固醇及磷脂含量均随发酵时间延长而下降,游离脂肪酸含量增加;发酵酸肉可抑制小鼠体质量、肝质量及肝脏指数的增长;发酵60d组小鼠血清TC、TG和LDL-C含量显著低于新鲜猪肉组(P<0.05),与空白对照组相当;新鲜猪肉组和不同发酵时段酸肉组雌性小鼠血清脂质及粥状动脉硬化指数(AI)均高于雄性小鼠。结论:酸肉具有预防动脉硬化及降血脂作用,可降低小鼠血清中的血脂含量;雄性小鼠脂质升高风险低于雌性小鼠。Objective： To study the changes of lipids during the fermentation of sour meat and the influence of sour meat on animal blood lipids. Methods： Fifty Kunming mice were randomly divided into five groups with 10 mice in each, which were designated as control group （normal feed）, fresh pork group, and 20, 40 d and 60 d fermentation groups which were fed pork fermented for 20, 40 d and 60 d, respectively. After 28 d of feeding, the body weight, liver weight, and serum total cholesterol （TC）, triglyceride （TG） and high-density lipoprotein cholesterol （HDL-C） of all the mice were determined. Lipids in sour meat were also analyzed at different stages of fermentation. Results： During fermentation, the content of fat, cholesterol and phospholipid in pork gradually decreased while free fatty acids gradually increased with increeasing fermentation time. Fermented sour meat restrained the increase of body weight, liver weight and hepatosomatic index of mice. Serum TC, TG and LDL-C of mice fed sour meat fermented for 60 d were significantly lower than that of mice fed fresh pork （P 〈 0.05）, but close to that of control mice. The serum lipid and AI of female mice were higher than that of male mice. Conclusion： Fermented sour meat may prevent arteriosclerosis through reducing blood lipid. The risk of elevated blood fat in female mice is higher than in male mice.

关 键 词：新鲜猪肉 酸肉 脂类变化 血清脂质 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]