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
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2h人体血脂、血清中TFA和氧化应激指标的变化。结果显示：干预（2h）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...
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| Published in | 中国油脂 Vol. 43; no. 2; pp. 154 - 157 |
|---|---|
| Main Author | |
| Format | Journal Article |
| Language | Chinese |
| Published |
大马棕榈油技术研发(上海)有限公司,上海,201108%宁夏医科大学公共卫生与管理学院,银川,750004%上海市静安区闸北中心医院,上海,200040
2018
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| Subjects | |
| Online Access | Get full text |
| ISSN | 1003-7969 |
| DOI | 10.3969/j.issn.1003-7969.2018.02.034 |
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| Abstract | 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2h人体血脂、血清中TFA和氧化应激指标的变化。结果显示：干预（2h）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。 |
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| AbstractList | TS225.1%TQ641; 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2h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. 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2h人体血脂、血清中TFA和氧化应激指标的变化。结果显示：干预（2h）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。 |
| Abstract_FL | 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 ＜ O.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).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. |
| Author | 周海腾;蔡慧珍;赵悦;杨晓辉;OOI Cheng Keat;方芳;徐靖 |
| AuthorAffiliation | 大马棕榈油技术研发（上海）有限公司,上海201108;宁夏医科大学公共卫生与管理学院,银川750004;上海市静安区闸北中心医院,上海200040 |
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| Author_FL | FANG Fang OOI Cheng Keat ZHAO Yue CAI Huizhen ZHOU Haiteng XU Jing YANG Xiaohui |
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| Keywords | palm olein flaxseed oil 血脂 血清 胡麻油 cholesterol 棕榈液油 煎炸油饼 serum blood lipid 胆固醇 fried cake |
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| Notes | palm olein ; flaxseed oil ; fried cake; serum; blood lipid; cholesterol ZHOU Haiteng1, CAI Huizhen2, ZHAO Yue2, YANG Xiaohui2 , OOI Cheng Keat1, FANG Fang3, XU Jing3 （ 1. Palm Oil Research and Teehnieal Serviee Institute of Malaysian Palm Oil Board, Shanghai 201108, China; 2. School of Public Health, Ningxia Medieal University,Yinehuan 750004, China; 3. Zhabei Center Hospital in Jing＇ an District, Shanghai 200040, China） 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 fe- male students of Hui and Han nationality aged 18 - 25 years old with normal BMI and no record of dia- betes, 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 （ YGs ）, total cholesterol （ TC ）, TFA, superoxide dismutase （ SOD ） and malonaldehyde |
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| PublicationTitle | 中国油脂 |
| PublicationTitleAlternate | China Oils and Fats |
| PublicationTitle_FL | China Oils and Fats |
| PublicationYear | 2018 |
| Publisher | 大马棕榈油技术研发(上海)有限公司,上海,201108%宁夏医科大学公共卫生与管理学院,银川,750004%上海市静安区闸北中心医院,上海,200040 |
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| SubjectTerms | 棕榈液油 煎炸油饼 胆固醇 胡麻油 血清 血脂 |
| Title | 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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