用BDI-GS体系评价食用植物油的营养健康效应

Evaluation on nutrition and health of edible plant oils by BDI-GS system

通过玉米低营养饲料喂养小鼠模型及已建立的食品BDI-GS新评价系统,对常见食用植物油(天然大豆油、调和油、葵花籽油及橄榄油)进行营养健康效应的评价。以玉米空白饲料喂养小鼠为对照,对比评价4种食用植物油的营养健康效应。测定计算实验小鼠9项脏器质量、脏器系数及其损益指数(BDI)、累计积分(GS)(包括质量BDI累计积分(GS W)及系数BDI累计积分(GS I))等指标,并测定血清生化指标。结果显示:橄榄油的综合GS W及GS I值是4种食用植物油中最高的,分别为11.10和10.45;其次是葵花籽油,分别为9.73和10.04;天然大豆油与调和油综合GS W及GS I均较低。研究表明:橄榄油的综合营养健康效应最佳,与现代营养学的认知完全吻合;其次是葵花籽油也具有良好的营养健康效应;天然大豆油与调和油综合营养健康效应相对较差,但具有良好的降血脂效应。

Nutrition and health effects of common edible plant oils including natural soybean oil, blending oil, sunflower seed oil and olive oil were evaluated through mice model built by feeding with lower-nutritional maize feed combined with established BDI - GS system. The testing mice were fed with basic maize diet as control, and the nutrition and health effects of four kinds of edible plant oils were comparatively evaluated. Weights, indices, benefit - damage indexes （BDI） and general scores （GS） （ including weight BDI general score （ GSw） and indice BDI general score （ GSI） ） of organs in testing mice were determined and statistically analyzed, as well as serum biochemical indicators were detected. The results showed that the GSw and GSI of olive oil were the highest among the four oils, which reached 11. 10 and 10. 45, respectively, followed by sunflower seed oil, of which GSw and GSr were 9.73 and 10. 04, respectively ; both GSw and GSI of natural soybean oil and blending oil were relatively lower. The results manifested that olive oil had the best nutrition and health effects, which was fully consistent with modem nutrition science, and the next was sunflower seed oil with better nutrition and health effects; both natural soybean oil and blending oil had relatively lower nutrition and health effects, but with better lipid - lowering effects.