煎炸棕榈油的理化性质及其中的极性组分对HepG2细胞的影响  

Physicochemical property of frying palm oil and effect of polar compounds extracted from frying palm oil on HepG2 cell

作　　者：程亚军 刘滢 曹培让 刘元法[1] CHENG Yajun;LIU Ying;CAO Peirang;LIU Yuanfa(School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《中国油脂》2018年第11期14-18,23,共6页China Oils and Fats

基　　金：国家重点研发计划课题(2016YFD0401404);国家自然科学基金项目(31772008;31471678)

摘　　要：研究棕榈油在高温煎炸过程中过氧化值、茴香胺值等理化指标的变化情况,及从煎炸50 h油样中提取的极性组分对HepG2细胞的影响。结果表明:棕榈油的酸值、过氧化值、羰基值、茴香胺值均随煎炸时间的延长而逐渐上升,碘值、氧化稳定性指数逐渐降低,且极性组分含量在煎炸过程中持续增加,在煎炸45 h时已超过25%; MTT实验结果显示,极性组分处理HepG2细胞24 h后,细胞存活率随着极性组分含量的增加而下降,说明极性组分可以抑制HepG2细胞的生长;油红O和活性氧实验结果显示,极性组分可以促进细胞内脂滴的积累,同时细胞内ROS的含量明显增加,使细胞发生氧化损伤,能量代谢紊乱,加剧了脂质积累。The changes of physicochemical indexes including peroxide value, anisidine value and so on of frying palm oil were investigated, meanwhile the effect of polar compounds （PCs） extracted from 50 h frying palm oil on HepG2 cell was studied. The results showed that during the frying process, the acid value, peroxide value, carbonyl value, anisidine value and PCs content increased gradually with the frying time prolonging, while the iodine value and oxidation stability index decreased continuously. When frying for 45 h, the PCs content was over 25%. The results of MTY assay showed that after 24 h treatment by PCs, the viability of HepG2 cells decreased with the increase of the PCs content, indicating that the PCs could inhibit the growth of HepG2 cells. The that the PCs could promote the accumulation of lipid creased obviously, and it could cause cell oxidative results of oil red 0 test and ROS experiment showed droplets in cells. Meanwhile, the ROS content indamage, energy metabolism disorder and aggravate lipid accumulation.

关 键 词：煎炸棕榈油 极性组分 HEPG2细胞 脂质代谢 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程] TS295.4[轻工技术与工程—食品科学与工程]