摘要
目的探讨反复煎炸食物的食用油对小鼠肝功能及血脂的影响。方法将80只成年雄性Balb/c小鼠随机分为5组,每组16只,对照组给予生理盐水灌胃,实验Ⅰ组给予未加热食用油灌胃,实验Ⅱ、Ⅲ、Ⅳ组分别给予240℃恒温下煎炸过食物1、3、9次的食用油灌胃,各组小鼠灌胃量均按0.2ml/10g·d。灌胃30天后,摘眼球法取血,检测血清中总胆红素(TB)、三酰甘油(TG)、碱性磷酸酶(ALP)、谷丙转氨酶(ALT)、谷草转氨酶(AST)和胆碱酯酶(CHE)水平;取小鼠肝脏作石蜡切片,HE染色观察各组肝脏组织变化。结果随着煎炸次数的增多,食用油的酸价和过氧化值逐渐增高,与生理盐水组及实验Ⅰ组比较,实验Ⅱ、Ⅲ、Ⅳ组小鼠血清TB,ALP水平升高,差异有统计学意义(P<0.05);随着油煎炸次数增加,小鼠血清TG、ALT、AST,CHE水平有升高趋势,但差异没有统计学意义(P>0.05)。实验Ⅳ组小鼠肝细胞内可见明显大小不等的圆形脂肪空泡。结论食用油较少次数的反复煎炸后,给予小鼠灌胃,小鼠肝脏功能及血脂浓度未见明显变化。
Objective To explore the effect of frying oil on liver function and blood fat in mice.Methods 80 male Balb/c mice were randomly divided into 5 groups.Negative control group,group Ⅰ （unheated oil）,group Ⅱ （oil fried food 1 time）,Ⅲ （oil fried food 3 times）,Ⅳ （oil fried food 9 times）.Intragastric administration was performed every day.After 30 days’ feeding,total bilirubin in serum （TB）,three triacylglycerol （TG）,alkaline phosphatase （ALP）,alanine aminotransferase （ALT）,aspartate aminotransferase （AST）,cholinesterase （CHE） level in plasma were detected.The specimen of liver was collected to make the pathological analysis.Results Acid and peroxide value of frying oil increased with prolonged frying time.The levels of serum TB,ALP in group Ⅱ,Ⅲ and Ⅳ were significantly higher than those in control group and group Ⅰ （P＜0.05）.The changes of TG,ALT,AST and CHE in serum had no significant difference.There are adipose hollow space in group Ⅳ.Conclusion The liver function and the blood fat have no obvious change after intragastric administration with less frequent repetition frying oil.
出处
《西部医学》
2013年第11期1605-1607,共3页
Medical Journal of West China
基金
新疆医科大学大学生创新性实验项目(CX2012012)
关键词
食用油
煎炸
肝功能
血脂
Edible oil
Frying
Liver function
Blood fat
