| 周海腾，蔡慧珍，赵悦，等.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[J].中国油脂,2018,43(2):.[ZHOU Haiteng, CAI Huizhen, ZHAO Yue，etc.Comparison of serum markers in healthy subjects eating Chinese flour cakes fried in palm olein or flaxseed oil[J].China Oils and Fats,2018,43(2):.] |
| 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 |
| Comparison of serum markers in healthy subjects eating Chinese flour cakes fried in palm olein or flaxseed oil |
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| DOI： |
| 中文关键词: 棕榈液油 胡麻油 煎炸油饼 血清 血脂 胆固醇 |
| 英文关键词:palm olein flaxseed oil fried cake serum blood lipid cholesterol |
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| 中文摘要: |
| 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＜005）。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。 |
| 英文摘要: |
| 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 increased compared with palm olein group (P<005). 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). Results indicated 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. |
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