棕榈液油和胡麻油煎炸油饼对健康成人血清指标影响的比较研究
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摘要
比较了棕榈液油和胡麻油作为煎炸用油制作油饼食用后对人体血脂、血清中反式脂肪酸(TFA)和氧化应激指标的影响。采取自愿原则招募回族、汉族18~25岁,BMI正常,无糖尿病、高血压、高血脂或急性感染性疾病的健康男、女性成年大学生120名,采用双盲法给予用棕榈液油或胡麻油煎炸的油饼,比较餐后2 h人体血脂、血清中TFA和氧化应激指标的变化。结果显示:干预(2 h)后两组之间的总胆固醇(TC)和甘油三酯(TGs)均无统计学差异(P>0.05);胡麻油组的血清TFA升高幅度高于棕榈液油组(P<0.05),丙二醛(MDA)升高幅度高于棕榈液油组但无统计学差异(P>0.05),SOD水平干预前后均无差异(P>0.05),但其变化的差值在两组间有差异(P<0.05)。结果表明棕榈液油高温加热时性质相对稳定,能够有效抑制血清中TFA和MDA的水平,比胡麻油更适合作为煎炸用油。
The effects of eating Chinese flour cakes fried in palm olein or flaxseed oil on blood lipid,trans-fatty acid( TFA) and oxidative stress markers in serum were compared. 120 healthy male and female students of Hui and Han nationality aged 18-25 years old with normal BMI and no record of diabetes,hypertension,hyperlipidemia or any acute infection were recruited. They were fed with Chinese flour cakes fried in palm olein or flaxseed oil. Postprandial 2 h and fasting serum were analyzed for triglyceride( TGs),total cholesterol( TC),TFA,superoxide dismutase( SOD) and malonaldehyde( MDA). The results showed that there was no significant difference in TC and TGs between palm olein and flaxseed oil after 2 h intervention( P > 0. 05). Serum TFA in flaxseed oil group was significantly in-creased compared with palm olein group( P <0. 05). The increase of MDA in flaxseed oil group was higher than that in palm olein group,but there was no significant difference( P > 0. 05). No difference was observed in SOD before and after intervention( P > 0. 05),but the differences of the changes was significant( P > 0. 05). Resultsindicated that palm olein had higher stability during high temperature heating and it inhibited the levels of serum TFA and MDA,which was suitable to be used as frying oil.
The effects of eating Chinese flour cakes fried in palm olein or flaxseed oil on blood lipid,trans-fatty acid( TFA) and oxidative stress markers in serum were compared. 120 healthy male and female students of Hui and Han nationality aged 18-25 years old with normal BMI and no record of diabetes,hypertension,hyperlipidemia or any acute infection were recruited. They were fed with Chinese flour cakes fried in palm olein or flaxseed oil. Postprandial 2 h and fasting serum were analyzed for triglyceride( TGs),total cholesterol( TC),TFA,superoxide dismutase( SOD) and malonaldehyde( MDA). The results showed that there was no significant difference in TC and TGs between palm olein and flaxseed oil after 2 h intervention( P > 0. 05). Serum TFA in flaxseed oil group was significantly in-creased compared with palm olein group( P <0. 05). The increase of MDA in flaxseed oil group was higher than that in palm olein group,but there was no significant difference( P > 0. 05). No difference was observed in SOD before and after intervention( P > 0. 05),but the differences of the changes was significant( P > 0. 05). Resultsindicated that palm olein had higher stability during high temperature heating and it inhibited the levels of serum TFA and MDA,which was suitable to be used as frying oil.
引文
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[3]王鹏璞,朱雨辰,刘炎冰,等.煎炸和焙烤过程中油脂对丙烯酰胺形成影响研究进展[J].中国粮油学报,2017,32(2):140-146.
[4]纳鹏军,晋晓勇.煎炸胡麻油分子光谱分析研究[J].光谱学与光谱分析,2011,31(7):1889-1891.
[5]康雪梅,李桂华,刘斌,等.葵花籽油在油条煎炸过程中的品质变化研究[J].粮油食品科技,2014,22(5):25-28,47.
[6]谢上才,江力勤.反式脂肪酸对心血管的危害及机制的研究进展[J].心脑血管病防治,2016,16(2):134-135,139.
[7]LUCCI P,BORRERO M,RUIZ A,et al.Palm oil and cardiovascular disease:a randomized trial of the effects of hybrid palm oil supplementation on human plasma lipid patterns[J].Food Funct,2016,7(1):347-354.
[8]张嘉峻,单淑晴,许莎莎,等.反式脂肪酸(TFA)与慢性代谢性疾病关系的研究进展[J].卫生软科学,2017,31(2):31-34.
[9]何天宇,刘春英,康丹,等.不同植物油油炸面制品中反式脂肪酸含量的研究[J].中国食品卫生杂志,2017,29(2):149-154.
[10]谭力,鞠熀先,黎介寿,等.血清总磷脂脂肪酸组分的固相萃取-气相色谱法分析[J].分析科学学报,2006,22(2):125-128.
[11]陈月晓,唐凌轩,李全霞,等.食品中17种反式脂肪酸的气相色谱测定方法[J].食品工业科技,2016,37(17):292-296.
[12]卢银洁,狄建兵,郝利平,等.热榨和冷榨胡麻油挥发性物质与关键风味物质组成的分析[J].中国油脂,2007,42(3):44-47,52.
[13]马振兴,王伟,王振丽.方便面生产中棕榈油稳定性的分析[J].中国油脂,2017,42(12):70-72.
[14]金俊,马银辉,周胜利,等.棕榈油基绿豆糕的制备工艺研究[J].中国油脂,2017,42(7):150-154.
[15]ROMANO R,GIORDANO A,VITIELLO S,et al.Comparison of the frying performance of olive oil and palm superolein[J].J Food Sci,2012,77(5):519-531.
[16]THOLSTRUP T,HJERPSTED J,RAFF M.Palm olein increases plasma cholesterol moderately compared with olive oil in healthy individuals[J].Am J Clin Nutr,2011,94(6):1426-1432.