醋花生、食醋的降血脂作用比较  

Comparative Study on Effects of Vinegar Peanut and Vinegar on Lowing Lipid Level in Blood

作　　者：张桂英[1] 王宝贵[1] 刘娅[1] 赵林伊[1] 张煜[1] 

机构地区：[1]吉林大学公共卫生学院营养与食品卫生学教研室,吉林长春130021

出　　处：《吉林大学学报（医学版）》2003年第6期787-788,共2页Journal of Jilin University：Medicine Edition

摘　　要：目的 :比较醋花生、食醋的降血脂作用。方法 :用正庚烷 -异丙醇抽提法测定血清甘油三酯( TG)含量 ,用邻苯二甲醛 -浓硫酸显色法分别测定血清总胆固醇 ( TC)和高密度脂蛋白 ( HDL- C)含量。结果 :醋花生组 TG含量与食醋组和对照组比较差异分别具有显著性 ( P<0 .0 5 )和非常显著性( P<0 .0 1 ) ,醋花生组体脂与食醋组和对照组比较差异分别具有显著性 ( P<0 .0 5 )和非常显著性( P<0 .0 1 )。结论Objective:To study the effects of vinegar peanut and vinegar on reducing the lipid level in blood. Methods:Blood serum TG was determined by the skellysolve C isopropanol alcohol extracted way, TC and HDL C were determined by the o Phthalic dimethyl aldehyde concentrated sulfuric acidcolor showing way. Results:The level of TG in vinegar peanut was different compared with vinegar group ( P <0.05) and significantly different compared with control group ( P <0.01). The level of physical fat in section vinegar peanut group was different compared with that of vinegar group ( P <0.05 ) and significantly different compared with control group ( P <0.01). Conclusion:The vinegar peanut decreases the lipid level in blood more significantly than vinegar dose.

关 键 词：醋花生 食醋法 醋酸 甘油三酯类 胆固醇 脂蛋白类 HDL胆固醇 血清 降血脂 

分 类 号：R151.2[医药卫生—营养与食品卫生学]