沙棘米醋对高血脂动物模型降低血脂的研究

Study on Testing Blood-Fat Depression of Hippophea phamnoides Rice Vinegar on Animal Model with High Blood Fat

利用沙棘米醋即以发酵法生产的食用米醋配以4％的沙棘果原汁而制成的沙棘米醋作为试验材料,以人工棘造的高血脂大白鼠为试验动物模型,通过食用不同浓度的沙棘米醋(2％,1％,0.5％)和米醋,对大白鼠进行了降低血脂的试验。结果表明:大白鼠血清中总胆固醇、总脂降低(P<0.01),磷脂升高(P<0.05),甘油三脂降低(P<0.01)。

The effect of Hippophea phamnoides rice vinegar( made of edible rice vinegar produced by fermentation and Hippophea phamnoides fruit juice)on reducing fat of blood serum was studied with artificial high blood fat rats as test animal model. 4 test groups were designed. They are Hippophea phamnoides rice vinegar of different concentrations group, rice vinegar group, high blood fat group (control) and conventional fed group. Blood fat of samples were examined with conventional method. The results showed that Hippophea phamnoides rice vinegar could reduce content of total fat, cholesterol( P < 0.01)and triglycer-ide ( P <0.05) and increase that of phospholipids ( P < 0.01) in blood serum of rats compared with those of the control group. The experiment proved that Hippophea phamnoides rice vinegar was relatively health food for patients with vascular hypertension.