中长链脂肪酸甘油三酯降血脂作用研究  

Hypolipidemic effect of medium-and long-chain fatty acid triglycerides

作　　者：莫玉稳 潘丽军[1] 姜绍通[1] 操丽丽[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽省农产品精深加工重点实验室,合肥230009

出　　处：《中国油脂》2016年第7期53-56,共4页China Oils and Fats

基　　金：“十二五”国家科技支撑计划(2011BAD02B04)

摘　　要：对自制的中长链脂肪酸甘油三酯进行了餐后血脂实验和小鼠成长实验。餐后血脂实验将36只昆明小鼠随机分为3组,喂养1周。小鼠成长实验将72只小鼠随机分为6组,喂养5周。实验结束时,测定血清甘油三酯(TG)、总胆固醇(TC)、高密度脂蛋白胆固醇(HDL-C)、低密度脂蛋白胆固醇(LDL-C)水平,计算脏器指数。结果表明:餐后血脂实验中中长链脂肪酸甘油三酯组的TG显著低于大豆油组并显著高于空白组;小鼠成长实验中中量组和高量组小鼠的体重、TG和LDLC明显低于猪油组,高量组TG、LDL-C与大豆油组比较显著降低且TC比猪油组显著降低。中长链脂肪酸甘油三酯可以降低长期饲喂小鼠的TG、TC、LDL-C水平,具有降低血脂的作用。Postprandial blood lipid experiment and growth experiment of mice administrated with self- made medium - and long - chain fatty acid triglyeerides were conducted. Thirty - six male Kunming mice were divided into three groups randomly and fed for one week in postprandial blood lipid experiment, and seventy- two mice were divided into six groups randomly and fed for five weeks in growth experiment, then triglyceride （ TG）, total cholesterol （ TC ）, high density lipoprotein cholesterol （ HDL - C ） and low density lipoprotein cholesterol （ LDL - C） in mice serum were determined and viscera indexes were calcu- lated. The results showed that in postprandial blood lipid experiment, TG levels in medium - and long - chain fatty acid triglycerides groups significantly reduced compared with soybean oil group but significant- ly increased compared with blank group. In growth experiment, body weight, levels of TG and LDL - C in both medium - and high - dosage groups were significantly lower than those in lard group, levels of TG and LDL- C in high -dosage group reduced significantly compared with soybean oil group, and TC level reduced significantly compared with lard group. The levels of TG, TC and LDL - C of mice fed by medium - and long - chain fatty acid triglycerides for a long time could be reduced, indicating a hypolipi- demic effect of medium- and long- chain fatty acid triglycerides.

关 键 词：中长链脂肪酸甘油三酯 甘油三酯 总胆固醇 高密度脂蛋白胆固醇 低密度脂蛋白胆固醇 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.4[轻工技术与工程—食品科学与工程]