菜籽油和辛酸酶法合成结构脂质的毒理学评价研究

Study on the toxicological evaluation of structured lipids synthesized from rapeseed oil and octanoic acid by enzymic method

研究菜籽油和辛酸酶法合成的结构脂质(SLs)的食用安全性,为其成为新资源食品原料提供科学依据。通过小鼠的急性毒性试验和遗传毒性试验(Ames试验、小鼠骨髓嗜多染红细胞微核试验及小鼠精子畸形试验),对菜籽油和辛酸酶法合成的SLs的毒性进行评价。结果表明,急性毒性试验中,小鼠对SLs的经口最大耐受量(MTD)大于20.46 g/kg bw,表明该结构脂质属无毒级;遗传毒性试验结果均显示为阴性,表明该结构脂质无遗传毒性。菜籽油和辛酸酶法合成的结构脂质属于无毒级食品且未显示有遗传毒性作用。

The edible safety of synthesized structured lipids(SLs)from rapesee d oil and octanoic acid by enzymic method was studied,in order to provide scientific basis for using it as a new resource of food. The toxicity of SLs was evaluated by acute toxicity test and heritage toxicity test of mice (Ames test,mi-cronucleus test of bone marrow PCE cell in mice and sperm shape abnormality test of mice).The results showed that in the acute toxicity test,the oral maximum tolerance dose of SLs was larger than 20.46 g/kg bw,which meant the SLs belonging to non-toxic grade;The results of the heritage toxicity tests were all negative,suggested that there were no genetic toxicity in the structured lipids.The synthesized structured lipids(SLs)from rapeseed oil and octanoic acid by enzymic method belong to non-toxic grade food and do not have genetic toxic effect.