日粮中添加亚麻籽和双低菜籽混合原料提高鸡蛋中N-3PUFA含量的研究

选取健康25周龄农大三号粉壳蛋鸡180只,按体重一致的原则随机分成5组,每组6个重复,每个重复6只鸡.第1组为对照组,饲喂玉米-豆粕型基础日粮,其他几个处理组分别在基础日粮中添加10%亚麻籽+1%鱼油(2组),10%亚麻籽+5%去皮双低菜籽(3组),5%亚麻籽+10%未去皮双低菜籽(4组),5%亚麻籽+10%去皮双低菜籽(5组),旨在研究每组中的两种不同原料的配比对鸡蛋中n-3PUFA含量和蛋鸡生产性能的影响.饲料和鸡蛋中脂肪酸采用气相色谱分析.试验结果表明:10%亚麻籽+1%鱼油组n-3PUFA含量显著高于对照组和其他处理组(P<0.01),10%亚麻籽+5%去皮双低菜籽n-3PUFA富集量低于鱼油组(P<0.01),但显著高于对照组和其他两组(P<0.01);10%亚麻籽+1%鱼油组鸡蛋中DHA含量明显高于其他几组(P<0.01),其他3个处理组间无显著性差异(P>0.01);各处理组中添加的两种混合n-3PUFA原料对蛋鸡生产性能无显著性影响(P>0.05);感官评分结果表明:10%亚麻籽+1%鱼油可使鸡蛋产生鱼腥味,降低鸡蛋的感官评分.综合考虑蛋中n-3PUFA富集量和人们对鸡蛋的可接受性,本试验认为日粮中添加10%亚麻籽+5%去皮双低菜籽可用于高富集量n-3PUFA鸡蛋的生产.     

亚麻籽油降血脂作用的研究

每天给大鼠饲喂3g/kg.bw和5g/kg.bw的亚麻籽油,与饲喂3g/kg.bw不含α-亚麻酸的调和油相比,第14天时,大鼠血清甘油三酯(TG)显著降低(P<0.05);第28天时,大鼠血清总胆固醇(TC)显著降低(P<0.05)。实验的五个剂量组虽对大鼠高密度脂蛋白胆固醇(HDL-C)没有显著影响,但随食用剂量的增大HDL-C呈递增趋势。极高剂量组HDL-C/TC比值明显高于调和油对照组。     

超声波辅助提取亚麻籽油的研究

以亚麻籽为原料,采用超声波辅助法提取亚麻籽油,研究超声波处理参数对亚麻籽油出油率的影响.结果表明,超声波辅助提取条件对出油率有影响.随着粒度的减小、料液比的降低、超声波处理时间的延长、功率的增大以及浸提温度的升高,出油率呈上升趋势.提取温度对出油率的影响达到显著水平,而超声波处理时间和料液比对出油率的影响不显著,但均大于超声波功率的影响.优化工艺条件为超声波处理温度40℃、超声波处理时间20 min、超声波功率240 w、料液比1:8(W/V),其出油率为39.57%.超声波辅助提取是一种有效的油脂提取方法.     

亚麻籽低温冷榨制油工艺研究

介绍了亚麻籽及亚麻籽油的主要成分及营养功能,阐述了亚麻籽低温冷榨制油的工艺过程,并对各关键工序进行了详细说明。     

亚麻籽油的保质期研究

通过考察不同光照条件、包装材料对亚麻籽油贮藏过程中过氧化值、酸价的影响,研究自然条件下亚麻籽油的保质期。结果表明:光照对亚麻籽油的贮藏性能有一定影响,避光有利于亚麻籽油的贮藏稳定性,散射和直射条件下对亚麻籽油贮藏稳定性的影响差别不大;对比PET瓶、透明玻璃瓶、棕色玻璃瓶、马口铁瓶不同包装材料贮藏亚麻籽油,玻璃瓶对亚麻籽油的贮藏性能优于马口铁瓶,马口铁瓶优于PET瓶,棕色玻璃瓶较透明玻璃瓶对亚麻籽油的贮藏稳定性有较大提升,棕色玻璃瓶储藏的亚麻籽油保质期可以达到18个月。     

给大白鼠饲喂亚麻籽油和亚麻籽粉的脂类效应

给大白鼠饲喂亚麻籽油和亚麻籽粉的脂类效应四川省粮油科研所廖泳贤校甘肃省粮油科研所石永峰，戴红霞译在许多国家，特别是亚洲，亚麻籽用作食品已有几百年的历史。亚麻籽油在一些国家也被用作烹调油。尽管由于传统和其它变化已导致用其它食品代代替亚麻籽，但是对ω－３...     

HPLC外标法测定亚麻籽油中4种环肽含量的研究

以环肽标准样品定性,采用外标法定量,建立了HPLC测定亚麻籽油中环肽A、环肽C、环肽D和环肽E的方法。采用固相萃取法提取亚麻籽油中的环肽,用Diamonsil C18色谱柱,以乙腈和水为流动相梯度洗脱,柱温35℃,二极管阵列检测器在波长214 nm处进行检测,30 min内完成对4种环肽的分离检测。结果表明:该方法的线性范围为10~160μg/m L,相关系数大于等于0.999 5;环肽A、环肽C、环肽D、环肽E的平均加标回收率分别为94.62%、92.25%、84.07%和100.14%。用该方法测定不同工艺制取的亚麻籽油中环肽的含量,发现未经过精炼的亚麻籽油中环肽含量高于市售亚麻籽油的,其中,冷榨工艺比热榨工艺更能保留亚麻籽油中的环肽。     

亚麻籽油中木脂素（SDG）含量测定方法研究

采用紫外可见分光光度法测定亚麻籽油中木脂素类物质开环异落叶松树脂酚二葡萄糖苷(SDG)的含量。根据SDG在200~400 nm紫外区有特征吸收,由光谱扫描曲线可知最大吸收波长为280 nm,通过绘制标准曲线,得到SDG的浓度与吸光度之间的显著的线性关系。根据相似相溶原理,用甲醇振荡提取亚麻籽油中的SDG,且排除此波长处可能的干扰物质,测定吸光度,由回归方程计算SDG的含量。结果表明:此法简便、快速、稳定性好,平均加样回收率99.7%,RSD为1.9%。     

亚麻籽油中α-亚麻酸降血脂功能研究

研究亚麻籽油中α-亚麻酸对实验性高血脂小白鼠的预防和治疗作用。采用β-环糊精包合法从亚麻籽油中分离高纯度α-亚麻酸,把50只SPF级KM雌性小鼠分为空白实验组、高脂模型组和3个实验剂量组,对其进行α-亚麻酸降血脂实验研究。结果表明,亚麻籽油中α-亚麻酸能有效降低高血脂小白鼠血清中的总胆固醇水平、甘油三酯和低密度脂蛋白胆固醇水平,提高高密度脂蛋白胆固醇水平,能使血浆致动脉硬化指数降低,对小白鼠的高血脂症和动脉硬化有明显的抑制作用。利用β-环糊精包合法从亚麻籽油中分离纯化的α-亚麻酸具有显著的预防和治疗高脂血症的作用。     

亚麻籽油的热稳定性研究

通过加热试验,研究了亚麻籽油的热稳定性。结果表明:在高温加热条件下,亚麻籽油中α-亚麻酸含量有所降低,总反式脂肪酸的含量提高;在200℃和250℃条件下保持120 min后,亚麻籽油中α-亚麻酸的含量分别下降了6.1%和57.7%,总反式酸的含量分别为4.47%和20.89%。说明亚麻籽油作为烹调用油,烹调温度在200℃以下比较合适,加热时间不宜过长。     

Fortification of Foods with Omega-3 Polyunsaturated Fatty Acids

A $600 million nutritional supplements market growing at 30% every year attests to consumer awareness of, and interests in, health benefits attributed to these supplements. For over 80 years the importance of polyunsaturated fatty acid (PUFA) consumption for human health has been established. The FDA recently approved the use of ω-3 PUFAs in supplements. Additionally, the market for ω-3 PUFA ingredients grew by 24.3% last year, which affirms their popularity and public awareness of their benefits. PUFAs are essential for normal human growth; however, only minor quantities of the beneficial ω-3 PUFAs eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are synthesized by human metabolism. Rather PUFAs are obtained via dietary or nutritional supplementation and modified into other beneficial metabolites. A vast literature base is available on the health benefits and biological roles of ω-3 PUFAs and their metabolism; however, information on their dietary sources and palatability of foods incorporated with ω-3 PUFAs is limited. DHA and EPA are added to many foods that are commercially available, such as infant and pet formulae, and they are also supplemented in animal feed to incorporate them in consumer dairy, meat, and poultry products. The chief sources of EPA and DHA are fish oils or purified preparations from microalgae, which when added to foods, impart a fishy flavor that is considered unacceptable. This fishy flavor is completely eliminated by extensively purifying preparations of n-3 PUFA sources. While n-3 PUFA lipid autoxidation is considered the main cause of fishy flavor, the individual oxidation products identified thus far, such as unsaturated carbonyls, do not appear to contribute to fishy flavor or odor. Alternatively, various compound classes such as free fatty acids and volatile sulfur compounds are known to impart fishy flavor to foods. Identification of the causative compounds to reduce and eventually eliminate fishy flavor is important for consumer acceptance of PUFA-fortified foods.

[Supplementary materials are available for this article. Go to the publisher's online edition of Critical Reviews in Food Science and Nutrition for the following free supplemental files: Additional text, tables, and figures.]     

膳食补充n-3多不饱和脂肪酸保护大鼠衰老皮肤胶原的作用及机制研究

目的:探索膳食补充n-3多不饱和脂肪酸(n-3 PUFAs)对大鼠自然老化皮肤真皮胶原的保护作用及机制。方法:选取9月龄大鼠为年轻组,22月龄大鼠作为老化n-3 PUFAs组(膳食补充n-3 PUFAs)及老化对照组(膳食中脂质成分模拟日常饮食中成分作为对照)。通过HE染色、Masson染色及Weigert染色观察年轻组大鼠、老化n-3 PUFAs组和老化对照组大鼠真皮结构变化,ELISA检测Ⅰ、Ⅲ型胶原表达量,RT-qPCR检测Ⅰ、Ⅲ、Ⅳ、Ⅴ型胶原和MMP1、MMP3、MMP9、MMP10、MMP13的mRNA表达量。结果:老化大鼠表皮较年轻大鼠变平变薄,真皮胶原排列紊乱,Ⅰ、Ⅲ型胶原含量显著减少(P<0.05),Ⅰ、Ⅲ、Ⅳ、Ⅴ型胶原mRNA表达量显著下调(P<0.05)。老化n-3 PUFAs组中Ⅰ、Ⅲ型胶原含量及mRNA相对表达量均较老化对照组显著提高(P<0.05)。老化大鼠皮肤中MMP1、MMP9、MMP10、MMP13 mRNA相对表达量均较年轻大鼠显著增多(P<0.05),老化n-3 PUFAs组中MMP10、MMP13 mRNA相对表达量较老化对照组显著降低(P<0.05)。结论:膳食补充n-3 PUFAs可促进老化大鼠皮肤Ⅰ、Ⅲ型胶原合成,减少MMP10、MMP13的表达,增加皮肤中Ⅰ、Ⅲ型胶原含量,延缓皮肤自然老化进程。     

3种淡水鱼油脂肪酸的含量分析

运用气相色谱质谱联用方法,分析了鲢鱼、罗非鱼和草鱼3种淡水鱼脂肪的脂肪酸组成。淡水鱼脂肪经氯仿/甲醇(体积比=2∶1)提取后,用三氟化硼甲醇溶液衍生,衍生物用气相色谱质谱法分析。结果显示,3种淡水鱼脂肪多不饱和脂脂酸(PUFA)含量为29.26%～41.49%,主要有亚油酸(C18∶2)、亚麻酸(C18∶3)、花生四烯酸(C20∶4)、二十二碳五烯酸(C20∶5,EPA)和二十二碳六烯酸(C22∶6,DHA);单不饱和脂肪酸(MUFA)的含量为26.46%～39.60%,主要有棕榈油酸(C16∶1)和油酸(C18∶1);饱和脂肪酸(SFA)的含量为23.35%～37.05%,主要有肉豆蔻酸(C14∶0)、棕榈酸(C16∶0)和硬脂酸(C18∶0)。3种淡水鱼脂肪SFA∶MUFA∶PUFA的比值,鲢鱼为0.56∶0.84∶1;罗非鱼为1.07∶1.35∶1;草鱼为1.02∶0.72∶1。鲢鱼、罗非鱼和草鱼脂肪的n-6/n-3脂肪酸比值分别为1.16,2.46和1.98。3种淡水鱼脂肪具有较高的营养和开发价值。     

海水鱼与淡水鱼omega-3多不饱和脂肪酸含量的比较研究

研究杭州市场常见野生和饲养淡水鱼以及海水鱼omega-3多不饱和脂肪酸（PUFA）的成分及含量。将购买的四个品种淡水鱼（野生和饲养）和六种海水鱼鱼肉去骨切碎,用有机溶剂提取总脂肪,甲酯化后的脂肪酸用气相色谱分离分析。结果表明：总PUFA的含量为从海水刺鲳的37．2mg／100g到淡水野生桂鱼的1821．8mg／100g,其中omeg-3PUFA有C18：3n-3,C18：4n-3,C20：5n-3,C22：5n-3,C22：6n-3,总omega-3PUFA含量为从海水刺鲳的32．3mg／100g到淡水饲养黑鱼的1104．3mg／100g。不同品种鱼脂肪酸含量存在显著性差异（p〈0．001）。结论：野生和饲养淡水鱼以及海水鱼中omega-3PUFA的含量及成分均因品种不同而异,淡水鱼的摄入完全能满足人体日常所需的omega3多不饱和脂肪酸。     

超声辅助脂肪酶催化合成富含n-3多不饱和脂肪酸磷脂的研究

以脂肪酶Lipozyme TL IM为催化剂,研究了合成富含n-3多不饱和脂肪酸磷脂的最佳工艺条件,即以正庚烷:异辛烷:正已烷=8:1:1为超声介质,溶剂(mL)/底物(g)=2,酶用量为25%,超声介质中水分质量分数为2%,超声功率70 W,55℃下连续超声5.5 h,在此条件下酯交换到磷脂上的DHA和EPA总质量分数为22.99%。由此可见,通过超声辅助及酯交换条件的优化,不仅可以大大缩短反应所需的时间,而且也能充分激活Lipozyme TL IM的酶活力,从而提高酯化反应的效率。     

Bioavailability of Eicosapentaenoic and Docosahexaenoic n-3 Polyunsaturated Fatty Acids in Salmon Patties Compared with Capsules

ABSTRACT This sequential treatment trial compared the bioavailability of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) from salmon patties fortified with fish oil (DHA:EPA ratio = 1.8, total DHA + EPA about 2.2 g), unfortified salmon patties (DHA:EPA ratio = 1.9, total DHA + EPA about 1.1 g), and fish oil capsules (DHA:EPA ratio = 1.6, total DHA + EPA = 500 mg) in healthy older adults. Fortified salmon patties produced a significantly higher mean incremental area under the curve (AUC_{fasting-9 h}) than unfortified patties for plasma EPA (37.6 in contrast to 12.9 μg·h/mL, p = 0.017), for plasma DHA (103.7 in contrast to 40.8 μg·h/mL, p = 0.035) and for plasma EPA + DHA (141.2 in contrast to 53.7 μg·h/mL, p = 0.031). Plasma EPA and DHA responses were larger with the fortified than the unfortified patties, indicating that fish oil incorporated into the salmon patties was bioavailable.     

多价不饱和脂肪酸发醇条件的初步研究

研究被孢霉SD－95的摇瓶发酵特性，选出最优培养基配方。摇瓶发酵结果为，菌体得率28．5％，油脂得率12．4％，油脂含量43．6％，碘值122．8。油脂中多价不饱和脂肪酸组成为，亚油酸17．2％，r-亚麻酸7．7％，花生四烯酸0．5％，多价不饱和脂肪酸总量为25．3％；菌丝体经过冬化处理后，其多价不饱和脂肪酸组成为，亚油酸18．6％，r-亚麻酸8．1％，花生四烯酸0．7％，二十碳五烯酸50．4mg／1009油脂，多价不饱和脂肪酸总量27．5％。     

多不饱和脂肪酸的研究进展

对多不饱和脂肪酸－亚油酸、亚麻酸、花生四烯酸、二十碳五烯酸和二十二碳六烯酸的生物资源，分离分析方法，生物活性和应用前景等五个方面进行了综述。     

Means of Delivering Recommended Levels of Long Chain n-3 Polyunsaturated Fatty Acids in Human Diets

ABSTRACT:  n-3 Polyunsaturated fatty acids (n-3PUFA) of marine origin have been shown to be essential for brain development and cognitive function. In addition to their essentiality, the scientific literature is full of evidence to suggest that regular consumption and/or dietary supplementation with long chain n-3PUFA give several health benefits including: prevention of cardiovascular diseases, inflammatory diseases, dyslexia, and depression. Long chain n-3PUFA intake in the Western countries, including Australia, has been shown to be inadequate. This is largely due to the fact that the Western populations do not eat seafood on a regular basis because of its cost and availability, and many individuals do not like the flavor/taste/odor of seafood. Foods fortified with long chain n-3PUFA could play an important role in meeting the demands for optimal health. Marine n-3PUFA are not likely to compete with saturated, monounsaturated, and n-6PUFA as a major source of dietary fat; however, increasing the intake of foods containing marine n-3PUFA is an important strategy for the prevention of chronic illnesses. Recent developments in food technology allow fortification of foods, such as bread, dairy products, eggs, pasta, biscuits, margarines, and other spreads, without the undesirable fish odor/taste and with reasonable shelf life. There is a need to increase the amount of long chain n-3PUFA consumed per serve and optimize their bioavailability. This article reviews the foods fortified with marine n-3PUFA and their role in meeting daily requirements, and highlights the need for further research in this important area of functional foods.     

n-3多不饱和脂肪酸对结肠癌细胞HCT116抗增殖作用

目的:研究n-3多不饱和脂肪酸在结肠癌细胞内的代谢与转化,深入探究脂肪酸代谢调节因子LTB₄、PGE₂、LXA₄对结肠癌细胞HCT116的毒性作用。方法:选用结肠癌细胞HCT116为研究对象,采用不同浓度n-3多不饱和脂肪酸(ALA、EPA、DHA)和阳性药物5-氟尿嘧啶(以下简称5-FU)处理细胞,检测细胞存活率、细胞凋亡、细胞脂滴聚积、细胞脂肪酸组成变化,研究代谢因子LTB₄、PGE₂、LXA₄表达水平及其对细胞增殖影响。结果:ALA、EPA、DHA和5-FU对HCT116细胞的生长具有显著的抑制作用和诱导凋亡作用(p<0.05),ALA(200 μmol/L)、EPA(160 μmol/L)、DHA(120 μmol/L)诱导凋亡率分别为7.9%、21.8%、29.2%。ALA、EPA、DHA促进HCT116细胞内脂滴积聚状态,提高不饱和脂肪酸比例,降低LTB₄积累,提高LXA₄/PGE₂比率,使癌细胞趋向于抗炎状态。结论:n-3多不饱和脂肪酸(ALA、EPA、DHA)可通过促进抗炎因子LXA₄分泌,抑制促炎因子LTB₄生成,进而对HCT116细胞产生杀伤作用。