不同加热时间的食用油对雄性小鼠血脂与微量元素的影响
Effects of exposure to edible oil with different heating time on blood lipids and trace elements in male mice
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摘要:
目的 探究不同加热时间的食用油对雄性小鼠血脂与微量元素的影响。
方法 40只雄性昆明小鼠分为5组，每组8只。对照组采用蒸馏水灌胃，4个实验组分别采用未加热、加热1 h、加热3 h、加热9 h的食用油灌胃，每日灌胃量0.015 mL/g。使用试纸检测各食用油的酸价及过氧化值。6周后，摘眼球取血，分离血清，采用酶标法检测三酰甘油（TG）、总胆固醇（TC）、高密度脂蛋白（HDL）、低密度脂蛋白（LDL）浓度；原子吸收分光光度法检测铬（Cr）、锰（Mn）、铁（Fe）质量浓度。
结果 食用油的酸价及过氧化值均随加热时间延长而增加（r=0.991，r=0.972；均P < 0.05）。摄入不同加热时间的食用油之后，各组间小鼠血清LDL浓度、Cr质量浓度、LDL/HDL值差异存在统计学意义（均P < 0.05）；与未加热组相比较，9 h组小鼠血清LDL浓度增加，LDL/HDL值升高，Cr质量浓度减少，差异具有统计学意义（均P < 0.05）；TC、TG、HDL、Mn、Fe各组间差异无统计学意义（均P>0.05）。
结论 食用油加热时间达到9 h时，可使小鼠血清LDL浓度、LDL/HDL值增加，Cr浓度减少。
Abstract:Objective To assess the effects of exposure to edible oil with different heating time on blood lipids and trace elements in male mice.
Methods Forty male Kunming mice were divided into five groups, with eight rats in each group. The control group received intragastric administration of distilled water, and the four exposure groups received intragastric administration of unheated edible oil and edible oil heated for 1 h, 3 h, and 9 h, respectively, at 0.015 mL/g per day. After six weeks of exposure, eyeball blood samples were collected to isolate serum. The levels of triglyceride (TG), total cholesterol (TC), high-density lipoprotein (HDL), and lowdensity lipoprotein (LDL) were detected by ELIZA, and the levels of chromium (Cr), manganese (Mn), and iron (Fe) by atomic absorption spectrophotometry.
Results After exposure to edible oil with designed heating durations, the LDL level, Cr level, and LDL/HDL ratio in serum were significantly different among the groups (P < 0.05). Compared with the unheated edible oil group, the 9h-heated edible oil group showed increased LDL level and LDL/HDL ratio and decreased Cr level (Ps < 0.05). No differences in TC, TG, HDL, Mn, and Fe were found among the groups (P>0.05).
Conclusion Exposure to edible oil heated for up to 9h may lead to increased LDL level and LDL/HDL ratio and decreased Cr level.
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