醋浸后花生脂肪酸的变化及其营养学意义

The Change of Fatty Acid of Peanut after Treatment with Vinegar And Its Significance in Nutrition

我国民间有关于服用醋花生预防疾病的说法,文章在通过用气相色谱法测定了醋浸后花生脂肪酸变化的基础上,探讨醋花生作为保健食品的作用机理。认为,在醋浸过程中,醋花生的饱和脂肪酸相对含量下降,多不饱和脂肪酸特别是亚油酸相对含量显著升高,从而说明在防治心血管疾病方面醋花生有更显著的功效,降血脂的作用更突出。

It is a folk statement in our country that vinegar Peanut can prevent some diseases. On the base of the experiment of determining the change of fatty acid in vinegar Peanut with gas chromatography, the paper discusses the mechanism of vinegar Peanut as health food. The experiment＇s results shows that the relative content of saturated fatty acid decreased, and multiple unsaturated fatty acid especially the inferior oleic acid increased remarkably. Thus it proves that vinegar Peanut has greater function in prevention and cure of cardiovascular disease and its function of lowering the fat of blood is more outstanding.