摘要
以菜籽油为基质油,通过计算机辅助计算,采用其他植物油调节ω-3与ω-6脂肪酸比例,研制出营养均衡菜籽调和油。以氧化诱导时间为指标,考察营养均衡菜籽调和油的氧化稳定性,并与原料植物油进行比较,通过动物实验研究其辅助降血脂功效。实验结果表明,营养均衡菜籽调和油中ω-3脂肪酸与ω-6脂肪酸的质量分数比例约为1∶3.05,饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸质量分数比例为0.28∶1.0∶1.0,更符合人体对脂肪酸均衡摄入的要求;110℃时调和油的氧化诱导时间为4.5 h,辅以少量抗氧化剂特丁基对苯二酚(tertiary butylhydroquinone,TBHQ)后延长到6.0 h,满足油脂氧化稳定性要求;辅助降低实验性高血脂大鼠甘油三酯功能结果呈现阳性。
Using rapeseed oil as the base oil, incorporation of other vegetable oils was employed to adjust the ratio of omega-3 to omega-6 fatty acids by computer-aided calculation for the development of rapeseed oil blends with balanced nutrition. Oxidation induction time was used as an indicator to evaluate the oxidation stability of nutritionally balanced oil blends in comparison with individual oils. Meanwhile, the adjunctive effect of the oil blends in lowering blood fat levels was explored by animal experiments. The experimental results showed that the ratio of omega-3 fatty acids to omega-6 fatty acids was 1:3.05, and the ratio of saturated fatty acids to monounsaturated fatty acids to polyunsaturated fatty acids was 0.28:1.0:1.0 in the blended oils with balanced nutrition, which could meet the body's demand for balanced fatty acids. The oxidation induction time was 4.5 h at 110 ℃, and it could be extend to 6.0 h after supplementing a small amount of the antioxidant TBHQ, thereby satisfying the stability requirement. The blended oils demonstrated positive results in acting as an adjunct to lower blood triglyceride levels in hyperlipidemic rats.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第11期231-235,共5页
Food Science
基金
哈尔滨市科技创新人才研究专项资金项目(2015RAXXJ008)
国家自然科学基金面上项目(31571880)
关键词
计算机辅助
营养均衡
菜籽调和油
氧化稳定性
降血脂
computer aided calculation
balanced nutrition
rapeseed oil blend
oxidative stability
blood fat-lowering
作者简介
王立琦（1966-）,女,教授,博士,研究方向为食品安全快速检测.E-mail：hsdwlq@163.com
石克荣（1957-）,男,高级经济师,大专,研究方向为油脂加工.E-mail：huifuyf@163.com
于殿宇（1964-）,男,教授,博士,研究方向为粮油精深加工技术.E-mail：dyyu2000@126.com
