摘要
目的:探讨鳀鱼发酵制品对高血脂大鼠血脂水平的影响。方法:将高血脂大鼠随机分为4组:分别为对照组和模型鳀鱼发酵制品3个剂量组。对照组连续饲喂高脂饲料,3个试验组按高、中、低剂量分别喂饲鳀鱼发酵制品,并同时喂饲高脂饲料。在受试后的第14天和第32天分别取血,测定血清总胆固醇(TC)、甘油三酯(TG)、高密度脂蛋白胆固醇(H DL-C)等指标。结果:鳀鱼发酵制品高、中、低剂量组均可显著抑制高血脂大鼠血清TC、TG的升高(p<0.05)和明显抑制H D L-C的降低。结论:鳀鱼发酵制品对高血脂大鼠有较明显的调节血脂作用。
The purpose of this study was to investigate the influence of silver anchovy-fermentation product on plasma lipid level in the rats with hyperlipaemia. All of hyperlipaemia rats were divided into two groups:control group,which was fed with high lipid feed continually,experimental group,which were divided into three subgroup:high,middle and low dosage of fish sauce. At the same time,the experimental groups were also fed with high lipid feed continually. Both 14th and 32nd day after administration,total cholesterol(TC),high-density lipoprotein cholesterol(HDL-C)and triglycerides (TG)were evaluated and assayed. High,middle and low dosage groups can restrain the increase of TC,TG significantly (P<0.05)and inhibit the decrease of HDL-C remarkably. The silver anchovy-fermentation product can sauce can regulate the plasma lipid level in the rats with hyperlipaemia.
出处
《中国食品学报》
EI
CAS
CSCD
2005年第2期94-97,共4页
Journal of Chinese Institute Of Food Science and Technology
基金
浙江省科技厅科技兴海项目
