摘要
采用新鲜精炼菜籽油反复煎炸薯条，定期检测煎炸油的酸值、过氧化值、黏度及极性化合物含量，再以煎炸老油分别对小鼠进行低、中、高剂量的灌胃实验，以新鲜菜籽油灌胃作为阴性对照组，均灌胃4周，研究煎炸老油对小鼠重要脏器的影响。结果表明：新鲜精炼菜籽油经过60次(3 d)的高温煎炸，其酸值、过氧化值、黏度及极性化合物含量都有较大幅度的上升，油脂的理化性质发生劣变；煎炸老油灌胃小鼠高剂量组的肝脏指数、肝功能AST水平较阴性对照组显著升高；肝脏病理切片显示，中、高剂量组的小鼠肝细胞呈现不同程度的损伤，且煎炸老油摄入量越大，损伤程度越高。
Abstract
The potato chips was repeatedly fried by fresh refined rapeseed oil. The acid value,peroxide value,viscosity and content of polar compounds of the frying oil were determined termly. Intragastric ad-ministration experiment on mice was carried out with low,medium and high dosages of deep fried oil re-spectively and the intragastric administration of fresh refined rapeseed oil was used as the negative control group. After 4 weeks,the effect of deep fried oil on the important organs of mice was studied. The results showed that the acid value,peroxide value,viscosity and content of polar compounds of fresh refined rape-seed oil after frying for 60 times (3 d) increased sharply,which meant the rancidity of the oil. The liver co-efficient and AST level of liver function of the mice in high dosage group were significantly higher than the mice in negative control group. Liver pathological section study showed that liver cell injury occurred in different degrees to the mice in medium and high dosage groups,and higher intake of deep fried oil led to heavier injury.
基金项目
上海高校青年教师培养资助计划(ZZyyzk12007)
NETL
NSTL
维普
万方数据