煎炸老油对小鼠耐缺氧能力与抗疲劳能力的影响

新鲜精炼菜籽油煎炸薯条3 d(60锅),检测煎炸过程中菜籽油的过氧化值、黏度和极性化合物含量,将煎炸老油按低(10 mL/(kg·d))、中(20 mL/(kg·d))、高(40 mL/(kg·d))剂量对小鼠进行灌胃,另设阴性对照组(10 mL/(kg·d)新鲜精炼菜籽油灌胃)和正常对照组(10mL/(kg·d)蒸馏水灌胃),灌胃4周后,测定各组小鼠体重、耐缺氧生存时间和游泳力竭时间,考察煎炸老油对小鼠耐缺氧能力与抗疲劳能力的影响。结果表明:新鲜精炼菜籽油经过反复煎炸后,随着煎炸时间的延长菜籽油的过氧化值先升高后降低,黏度和极性化合物含量升高,油脂品质发生劣变;各组小鼠的体重没有显著差异;阴性对照组与正常对照组在各个指标上都没有显著差异;与阴性对照组相比,低剂量组小鼠耐缺氧生存时间和游泳力竭时间都没有显著差异,而中、高剂量组小鼠耐缺氧生存时间和游泳力竭时间都显著下降(p <0. 05)。

Effect of deep fried oil on abilities of anti-hypoxia and anti-fatigue in mice

Fresh refined rapeseed oil was used to repeatedly fry potato chips for 3 d (60 pots). During the frying,peroxide value,viscosity and content of polar compounds of oil samples were determined. Gavage administration experiment on mice was carried out using low (10 mL/(kg · d)),medium (20 mL/(kg·d)) and high (40 mL/(kg · d)) dosages of deep fried oil,with fresh refined rapeseed oil (10 mL/(kg·d)) as the negative control group and the distilled water (10 mL/(kg·d)) as the normal control group. The body weight,hypoxia survival time and exhaustive swimming time of the experimental mice were tested after four weeks of consecutive gavage administration. The effects of deep fried oil on abilities of anti-hypoxia and anti-fatigue in mice were investigated. The results showed that with the frying time prolonging,the peroxide value increased first then decreased,while the viscosity and content of polar compounds of rapeseed oil increased,which meant the rancidity of the fried oil. There was no significant difference in the body weight among different mice groups. There was no significant difference in each index between negative control group and normal control group. Compared with the negative control group,the mice in low dosage group showed no significant difference in hypoxia survival time and exhaustive swimming time,while the mice in medium and high dosage groups showed significantly reduced value in the two indexes (p < 0. 05).