脂肪酸甾醇酯的不饱和度对其降脂活性及氧化稳定性的影响  

Effect of Unsaturation Degree in Sterol Ester of Fatty Acids on Its Lipid-lowering Activity and Oxidative Stability

作　　者：邓乾春[1] 杨景彦[1] 许继取[1] 郑明明[1] 黄凤洪[1] 黄庆德[1] 杨金娥[1] 

机构地区：[1]中国农业科学院油料作物研究所油料脂质化学与营养湖北省重点实验室,武汉430062

出　　处：《中国食品学报》2014年第7期14-20,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31000777);武汉市青年科技晨光计划项目(201150431068)

摘　　要：目的:研究不同饱和度脂肪酸甾醇酯的降脂活性及其在低芥酸菜籽油中的氧化稳定性。方法:以油酸甾醇酯、亚油酸甾醇酯、α-亚麻酸甾醇酯和混合脂肪酸甾醇为试材,采用金黄地鼠高脂模型研究其降脂活性。通过测定氧化诱导时间和氧化起始温度研究4种甾醇酯在低芥酸菜籽油中的氧化稳定性,比较脂溶性茶多酚、迷迭香提取物、抗坏血酸棕榈酸酯3种天然抗氧化剂对强化体系的抑制氧化效果。结果:油酸甾醇酯、亚油酸甾醇酯、α-亚麻酸甾醇酯和混合脂肪酸甾醇4种甾醇酯中以亚油酸甾醇酯和α-亚麻酸甾醇酯最为显著,添加到低芥酸菜籽油中能导致油脂氧化诱导时间减少,氧化起始温度降低,其降低幅度与连接在甾醇酯上脂肪酸的不饱和双键数呈正比;添加脂溶性茶多酚、抗坏血酸棕榈酸酯、迷迭香提取物等天然抗氧化剂能有效缓解氧化过程,其中脂溶性茶多酚效果最为显著。结论:连接在甾醇酯上脂肪酸的不饱和双键数对其降脂活性和氧化稳定性均能产生显著影响。Objective： Effect of unsaturation degree in sterol ester of fatty acids on its lipid-lowering activity and oxidative stability in low erucic acid rapeseed oil（LEAR） were studied. Method： Sterololeate, sterollinoleate,sterollinolenate and sterol ester of fatty acids were selected to feed the hamsters to evaluate the lipid-lowering activity,oxidation induction time and onset oxidation temperature were determined to study the oxidative stability of the four sterol ester in low erucic acid rapeseed oil. Antioxidation effect of fat-soluble tea polyphenols, rosemary extract and ascorbyl palmitate on the oil fortified with sterol ester were also studied. Results： Sterololeate and sterollinoleate possessed the best lipid-lowering activity. Addition of the four sterol esters respectively in LEAR all results in decrease of oxidation induction time and onset oxidation temperature, which were proportional to the unsaturation degree of fatty acids in sterol ester. Fat-soluble tea polyphenols, rosemary extract and ascorbyl palmitate could effectively alleviate the oxidation process, in which fat-soluble tea polyphenols possessed best effect. Conclusion： The number of unsaturated double bonds in fatty acids linked with the sterol ester could produce significant effects on its lipid-lowering activity and oxidative stability in LEAR.

关 键 词：脂肪酸甾醇酯 降脂活性 低芥酸菜籽油 氧化稳定性 

分 类 号：O629.2[理学—有机化学]