| 程亚军，刘滢，曹培让，等.煎炸棕榈油的理化性质及其中的极性组分对HepG2细胞的影响[J].中国油脂,2018,43(11):.[CHENG Yajun，LIU Ying，CAO Peirang，etc.Physicochemical property of frying palm oil and effect of polar compounds extracted from frying palm oil on HepG2 cell[J].China Oils and Fats,2018,43(11):.] |
| 煎炸棕榈油的理化性质及其中的极性组分对HepG2细胞的影响 |
| Physicochemical property of frying palm oil and effect of polar compounds extracted from frying palm oil on HepG2 cell |
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| DOI： |
| 中文关键词: 煎炸棕榈油 极性组分 HepG2细胞 脂质代谢 |
| 英文关键词:frying palm oil polar compound HepG2 cell lipid metabolism |
| 基金项目: |
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| 摘要点击次数: 1273 |
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| 中文摘要: |
| 研究棕榈油在高温煎炸过程中过氧化值、茴香胺值等理化指标的变化情况，及从煎炸50 h油样中提取的极性组分对HepG2细胞的影响。结果表明：棕榈油的酸值、过氧化值、羰基值、茴香胺值均随煎炸时间的延长而逐渐上升，碘值、氧化稳定性指数逐渐降低，且极性组分含量在煎炸过程中持续增加，在煎炸45 h时已超过25%；MTT实验结果显示，极性组分处理HepG2细胞24 h后，细胞存活率随着极性组分含量的增加而下降，说明极性组分可以抑制HepG2细胞的生长；油红O和活性氧实验结果显示，极性组分可以促进细胞内脂滴的积累，同时细胞内ROS的含量明显增加，使细胞发生氧化损伤，能量代谢紊乱，加剧了脂质积累。 |
| 英文摘要: |
| The changes of physicochemical indexes including peroxide value, anisidine value and so on of frying palm oil were investigated, meanwhile the effect of polar compounds (PCs) extracted from 50 h frying palm oil on HepG2 cell was studied. The results showed that during the frying process, the acid value, peroxide value, carbonyl value, anisidine value and PCs content increased gradually with the frying time prolonging, while the iodine value and oxidation stability index decreased continuously. When frying for 45 h, the PCs content was over 25%. The results of MTT assay showed that after 24 h treatment by PCs, the viability of HepG2 cells decreased with the increase of the PCs content, indicating that the PCs could inhibit the growth of HepG2 cells. The results of oil red O test and ROS experiment showed that the PCs could promote the accumulation of lipid droplets in cells. Meanwhile, the ROS content increased obviously, and it could cause cell oxidative damage, energy metabolism disorder and aggravate lipid accumulation. |
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