山茶油的氧化稳定性及其调节血脂作用的研究

采用Schaal烘箱法,以过氧化值(POV)为评价指标,考察了温度、光照、抗氧化剂对山茶油氧化稳定性的影响;通过建立高脂模型,研究了山茶油对大鼠血清中总胆固醇(TC)、三酰甘油(TG)、低密度脂蛋白胆固醇(LDLC)、高密度脂蛋白胆固醇(HDL-C)水平的影响。结果表明:常温下山茶油具有良好的储藏稳定性,但随着储藏温度升高,山茶油的氧化速度明显加快;自然光和日光灯照射对山茶油氧化反应均有明显的促进作用;抗氧化剂BHT、BHA、TBHQ和PG对山茶油的氧化反应均有一定的抑制作用,其中TBHQ和PG效果比较明显;相比高脂模型组,山茶油有显著降低血清TG和TC的作用,并随剂量上升效果增强,而且相同剂量下,山茶油对TG的降低作用强于TC,对HDL-C、LDL-C具有一定的影响但是效果不显著。

Study on Oxidation Stability and Blood Lipid Regulation of Camellia Oil

The effect of temperature, light and antioxidants on the oxidation stability of Camellia oil were evaluated by Schaal method with peroxide value (POV) as the evaluation index. By establishing a hyperlipidemia model, the effect of Camellia oil on serum total cholesterol (TC), triglyceride (TG), low density lipoprotein cholesterol (LDLC), high density lipoprotein cholesterol (HDL-C) level was studied. Results shown that Camellia oil has good storage stability at room temperature, but with the storage temperature rising, the oxidation rate of Camellia oil significantly accelerated; the effects of natural light and lamp radiation on the oxidation reaction of Camellia oil both were inhibited; the oxidation reaction of Camellia oil were controlled by antioxidants BHT, BHA, TBHQ and PG, in which TBHQ and PG were better. Compared with high fat model groups, the contents of TC and TG were significantly reduced, but HDL-C and LDL-C were not significantly increased.