CN100448358C - 油/脂组合物 - Google Patents
油/脂组合物 Download PDFInfo
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- CN100448358C CN100448358C CNB018166989A CN01816698A CN100448358C CN 100448358 C CN100448358 C CN 100448358C CN B018166989 A CNB018166989 A CN B018166989A CN 01816698 A CN01816698 A CN 01816698A CN 100448358 C CN100448358 C CN 100448358C
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Abstract
一种油/脂组合物,所述油/脂组合物包含5-99.9%重量的单酸甘油酯,所述单酸甘油酯具有15-90%重量少于20个碳原子的ω3-不饱和脂肪酸、1-80%重量的ω9-不饱和脂肪酸和2-50%重量的ω9-不饱和脂肪酸作为其脂肪酸组分;和0.1-49.9%重量的甘油二酯;其中所述甘油二酯与单酸甘油酯的重量比小于1,并且具有至少4个碳-碳双键的多不饱和脂肪酸的含量不超过所述脂肪酸组分总量的20%重量。本发明的油/脂组合物具有优异的加工性能、怡人的味道和优异的降低血液中谷草转氨酶(GOT)和谷丙转氨酶(GPT)水平的作用。它不仅可用于药品中,而且还可用于有效预防或治疗肝功能紊乱或肥胖症的食物或饲料中。
Description
技术领域
本发明涉及一种包含特定甘油酯组合物和特定脂肪酸组合物的油/脂组合物,所述组合物具有各种优异的性能,其特征在于能够降低血液中谷草转氨酶(GOT)和/或谷丙转氨酶(GPT)的水平。本发明的特征还在于良好的身体脂肪燃烧活性。
背景技术
油类脂或脂肪类脂具有高的热量(9kcal/g),因而摄入含有大量这些类脂的食物会加速肥胖症及其它与生活方式相关的疾病。
迄今为止所做的研究主要涉及对构成甘油三酯,也即类脂一种主要组分的脂肪酸的研究。从营养角度而言主要的脂肪酸有例如亚油酸、花生四烯酸和亚麻酸。众所周知这些脂肪酸在身体中用作生物膜的成分之一或各种类二十烷酸(前列腺素、血栓烷、白三烯等)的原材料。此外,据报道存在较高的以下可能性:高饱和脂肪酸的饮食可导致血清胆固醇水平的增加,从而造成粥样硬化或心脏病(Lancet,2,959(1950));饮食中高含量的亚油酸油增加了实验动物的肿瘤发病率和大小(J.National Cancer Institute,66,517(1971))。据报道,富含油酸而饱和脂肪酸不足的饮食将降低LDL胆固醇水平同时保持HDL胆固醇水平,从而减少了各种心脏病的危险(J.LipidRes.,26,194(1985),New England J.Medicine,314,745(1988))。此外,各种ω3-不饱和脂肪酸的生理活性,包括鱼油中所包含的二十碳五烯酸的抗凝血效果已引起人们的注意(Ann.Rev.Nutr.,8,517(1988))。但由于二十碳五烯酸和二十二碳六烯酸的高度不饱和性,造成这些化合物对氧化的稳定性降低,并且二十碳五烯酸是一种已知的抗凝剂。基于对这些脂肪酸摄入平衡的研究结果,研究报告推荐一个饱和脂肪酸与单不饱和脂肪酸多不饱和脂肪酸的比率或一个ω6-不饱和脂肪酸与ω3-不饱和脂肪酸的比率。在该领域的研究至今仍在进行中(“Nutrition and Diseases of Oils and Fats”,SaiwaiShobo出版,“The 6thedition of Recommended Dietary Allowances forJapanese,Ministry of Health and Welfare”)。
为了预防肥胖症,人们已开发出各种脂肪和油或非吸收性的脂肪和油的替代品,其典型代表包括蔗糖脂肪酸聚酯(美国专利号3600186),它可以不被体内吸收而排泄出去,因而从这种脂肪所产生的热量基本上为0kcal/g。但由于这些脂肪可以导致肛门漏泄并且可以抑制对各种脂溶性维生素的吸收,因此存在潜在的问题。此外这些脂肪作为一种主要的脂肪酸不具备食物的价值。尽管如此,FDA在1996年还是授权使用这些脂肪,但限制熔点为37.8-71.1℃、含有预定量的维生素A、D、E和K的半固体或固体蔗糖脂肪酸聚酯仅能用于成味快餐食物中。
我们也知道中等链长的脂肪酸甘油三酯(MCT)在体内不积聚,但其热稳定性较差。对共轭亚油酸、鱼油或紫苏子油也公开了类似的效果(Lipids,32,853(1997),J.Agric.Food Chem.,46,1225(1998))。
最近的一项研究报道一种含有甘油酯结构的试剂可用于降低血清中甘油三酯的浓度(日本专利申请公开号5-310567),但该项研究仅针对单酸甘油酯的结构,并未报道单酸甘油酯在最大浓度时的效果。
人们公开了使用含有多不饱和脂肪酸的油/脂粉末(日本专利申请公开号6-172782)、使用含有多不饱和脂肪酸的油/脂组合物和含有多不饱和脂肪酸的含水食物(日本专利申请公开号7-39302),其中通过采用具有单酸甘油酯结构的多不饱和脂肪酸来改进其在水中的分散性。但这些报道通常仅涉及生理效果。一种用于上述组合物中的鱼油单酸甘油酯味道欠佳,在储存时容易变成固体,口感粗糙,必须加热溶解使用,并且含较少量的作为主要脂肪酸之一的亚油酸。
因此,本发明的目的是提供一种极其有用的、具有出色加工性能、安全、味道令人赏心悦目的、具有肝功能改进作用和身体脂肪燃烧作用并且健康的油/脂组合物。
本发明公开
我们发现油/脂组合物与具有特定脂肪酸组分的单酸甘油酯和甘油二酯结合使用具有出色的加工性能,能够降低血液中GOT和/或GPT水平,并且具有良好的身体脂肪燃烧活性。
根据本发明的油/脂组合物包含5-99.9%重量的单酸甘油酯(具有15-90%少于20个碳原子的ω3-不饱和脂肪酸、1-80%的ω9-不饱和脂肪酸和2-50%的ω6-不饱和脂肪酸作为其脂肪酸组分)和0.1-49.9%重量的甘油二酯,其中甘油二酯与单酸甘油酯的重量比小于1,并且具有至少4个碳-碳双键的多不饱和脂肪酸的含量不超过脂肪酸组分总量的20%。此处所给出的所有百分数均为重量百分数。在整篇说明书中,对各组分所给出的范围同时包括了所提数字之间的所有值及子区间。
本发明详述
要求用于本发明中的单酸甘油酯具有15-90%、优选20-80%、更优选30-70%、尤其优选40-65%的少于20个碳原子的ω3-不饱和脂肪酸作为脂肪酸组分。用于此处的术语“ω3-不饱和脂肪酸”指的是在ω-位置的第三个碳原子处具有第一个不饱和键并具有至少两个碳-碳不饱和键的不饱和脂肪酸。具体的例子包括α-亚麻酸(C18:3,所有顺式-9,12,15-十八碳三烯酸)和stearidonic acid(C18:4,所有顺式-6,9,12,15-十八碳四烯酸),特别优选α-亚麻酸。
作为脂肪酸组分之一的单酸甘油酯还具有1-80%、优选5-60%、更优选10-50%、尤其优选12-30%的ω9-不饱和脂肪酸。ω9-不饱和脂肪酸是一种C8-24不饱和脂肪酸,优选为C16-22不饱和脂肪酸。具体的例子包括油酸、二十碳单烯酸和二十二碳单烯酸,特别优选油酸。
从ω3-不饱和脂肪酸的脂肪酸摄入平衡及生理活性效果的观点来看,单酸甘油酯优选具有2-50%、优选5-40%、更优选10-30%的18-22个碳原子的ω6-不饱和脂肪酸(如亚油酸和γ-亚麻酸)作为剩余的脂肪酸组分。其中特别优选亚油酸。优选的不饱和脂肪酸的含量为70-100%、优选80-100%、尤其优选90-100%。此外,从抗氧化稳定性和生理活性效果的观点来看,具有至少两个碳-碳双键的脂肪酸含量与(ω9-不饱和脂肪酸+饱和脂肪酸)含量的重量比范围为0.7-7.5、优选1-6、更优选1.2-5、尤其优选1.5-4。
本发明的油/脂组合物含有5-99.9%、优选40-99.9%、更优选60-99.5%、尤其优选75-99%的单酸甘油酯。各脂肪酸组分优选含有15-90%的α-亚麻酸、1-80%的油酸和2-50%的亚油酸。
用于本发明中的甘油二酯优选具有类似于单酸甘油酯的脂肪酸组分。
在本发明的油/脂组合物中,甘油二酯的存在量为0.1-49.9%。为了具有味觉掩蔽效果并且使单酸甘油酯达到其最佳效果,优选加入0.1-25%、更优选0.5-10%、尤其优选1-5%的甘油二酯。另外,甘油二酯与单酸甘油酯优选以小于1、优选0.01-0.8的重量比进行掺合。
本发明的油/脂组合物可含有甘油三酯和游离脂肪酸。
为了具有味觉掩蔽效果并且使单酸甘油酯达到其最佳效果,加入不超过94.9%、优选不超过59.9%、更优选不超过39.5%、尤其优选不超过24%(基于油组合物计算)的甘油三酯作为油/脂组合物的平衡组分。
从抗氧化稳定性的观点来看,作为脂肪酸组分之一的甘油三酯具有不超过40%、优选不超过25%、尤其优选不超过20%的ω3-不饱和脂肪酸。其所含的不饱和脂肪酸的量为55-100%、优选70-100%、更优选80-100%、尤其优选90-100%。
从抗氧化稳定性的观点来看,要求将各种具有至少4个碳-碳双键的多不饱和脂肪酸(如二十碳五烯酸、二十二碳六烯酸和花生四烯酸)以不超过所有脂肪酸组分总量20%的量掺合进本发明的油/脂组合物中。其含量优选为不大于10%、更优选为不大于5%、尤其优选不大于2%,但最优选所述组合物基本上不含这些多不饱和脂肪酸。
上述单酸甘油酯可通过以下任何一种方法获得:含有ω3-不饱和酰基或ω6-不饱和酰基的亚麻子油、紫苏子油、豆油或菜子油的水解反应;上述列举的油或脂肪与甘油的酯交换反应;或衍生自这些油或脂肪的脂肪酸与甘油的酯化反应。反应方法可以是在碱性催化剂存在下的化学反应,也可以是采用酶(如脂酶)的生物化学反应。从工业生产率的观点出发更优选采用碱性催化剂的化学反应。
从热稳定性和味觉的观点来看,本发明的油/脂组合物优选在通过脱胶、酸去除、水洗涤、脱色或除臭纯化后使用。优选所述组合物含有不超过3.5%、优选不超过2.5%、更优选不超过1.5%、尤其优选不超过1%、最优选不超过0.5%的游离脂肪酸。此外,其过氧化值(POV,日本油化学家协会用于分析油、脂和衍生物的标准方法2.5.2.1)必须不超过10、优选不超过7、更优选不超过5、尤其优选不超过3、最优选不超过1。通过Lovibond法(日本油化学家协会用于分析油、脂和衍生物的标准方法2.2.1.1,使用51/4英寸的玻璃比色槽)测量的颜色(在此说明书中称为颜色(10R+Y))优选不超过35、更优选不超过30、尤其优选不超过25。
本发明一种优选的油/脂组合物为POV不超过3和颜色(10R+Y)不超过30,并且包含60-99.5%的单酸甘油酯、0.5-10%的甘油二酯、不超过39.5%的甘油三酯和不超过1%的游离脂肪酸或其盐的油/脂组合物,其中单酸甘油酯具有30-70%的α-亚麻酸、10-50%的油酸、5-40%的ω6-不饱和脂肪酸和80-100%的不饱和脂肪酸作为其脂肪酸组分,并且具有至少2个碳-碳双键的脂肪酸/(ω9-不饱和脂肪酸+饱和脂肪酸)的重量比为1.2-5;在所有脂肪酸组分中,具有至少4个碳-碳双键的多不饱和脂肪酸的含量不超过2%。
本发明一种更优选的油/脂组合物的POV不超过1和颜色(10R+Y)不超过25,并且包含75-99%的单酸甘油酯、1-5%的甘油二酯、不超过24%的甘油三酯和不超过0.5%的游离脂肪酸或其盐,其中单酸甘油酯具有40-65%的α-亚麻酸、12-30%的油酸、10-30%的ω6-不饱和脂肪酸和90-100%的不饱和脂肪酸作为其脂肪酸组分,并且具有至少2个碳-碳双键的脂肪酸/(ω9-不饱和脂肪酸+饱和脂肪酸)的重量比为1.5-4;在所有脂肪酸组分中,具有至少4个碳-碳双键的多不饱和脂肪酸的含量为0%。
从降低胆固醇效果的角度出发,本发明的油/脂组合物优选含有不低于0.05%、尤其优选不低于0.3%的植物甾醇。植物甾醇在油/脂组合物中的含量将取决于其原材料油/脂或制备方法。例如,当采用通过蒸馏所得的商品脂肪酸作为原材料时,将降低植物甾醇在油/脂组合物中的含量。在这种情况下优选加入植物甾醇以便使其含量不低于0.05%。虽然对其含量的上限没有特别的限制,但优选其范围为0.05-1.2%。如欲进一步降低胆固醇时,可加入不低于1.2%的量。植物甾醇的例子包括游离形式的以下化合物:α-谷甾醇、β-谷甾醇、豆甾醇、菜油甾醇、α-谷甾烷醇、β-谷甾烷醇、豆甾烷醇、菜油甾烷醇和环阿屯醇;以及其酯形式的化合物,如其脂肪酸酯、阿魏酸酯和肉桂酸酯。
本发明的油/脂组合物可含有抗氧化剂。就在日常中用于食物或药物而言任何抗氧化剂都是可用的。优选结合使用以下物质的一种或多种:儿茶酸、生育酚、维生素C脂肪酸酯、磷脂和各种天然抗氧化剂组分,其中特别优选生育酚和儿茶酸。维生素C脂肪酸酯的例子包括棕榈酸酯和硬脂酸酯,而那些天然抗氧化剂组分包括草本植物(如迷迭香)和源自桃树叶或桃树根的萃取物。优选以0.01-5%、尤其优选以0.05-1%的量将抗氧化剂加入到本发明的油/脂组合物中。
优选将结晶抑制剂加入到本发明的油/脂组合物中。
可用的适宜结晶抑制剂的例子包括多元醇脂肪酸酯,如聚甘油缩合的蓖麻油醇酯、聚甘油脂肪酸酯、蔗糖脂肪酸酯、脱水山梨醇脂肪酸酯、聚氧乙烯脱水山梨醇脂肪酸酯和丙二醇脂肪酸酯。
作为多元醇脂肪酸酯,优选那些具有不超过4的HLB(格里菲计算式),尤其是HLB不超过3的聚甘油脂肪酸酯、蔗糖脂肪酸酯和脱水山梨醇脂肪酸酯。
优选以0.02-0.5%、尤其优选以0.05-0.2%的量将结晶抑制剂加入到本发明的油/脂组合物中。
如此获得的油/脂化合物具有优异的生理作用,如改进肝功能、改进身体脂肪、内脏脂肪和血液甘油三酯燃烧性能,并且显著降低血糖水平、血压水平和改进胰岛素抗性,降低PAI-1和瘦素。另外,它还具有优异的加工性能和味觉。由于ω3-不饱和酰基不是以游离脂肪酸而是以构成单酸甘油酯的酰基的形式存在,因此即使在低浓度下所述组合物仍具有活性并具有即时效应。同时其还具有味道怡人和安全的特征。这些性能使得本发明的油/脂组合物可用于食物、饲料和药物中。
本发明的油/脂组合物可用于含有油/脂的食物中。具体的例子包括胶囊、片剂、颗粒、粉末、焙烤食物(如面包、蛋糕、曲奇、馅饼、烘馅饼面包皮和面包混合料,含有水包油型油/脂的食物(如汤、调味品、蛋黄酱、调咖啡的人造奶油、掼奶油和冰淇淋),含有油包水型油/脂的食物(如人造黄油、涂抹食品和奶油淇淋),糖果(如巧克力),焦糖、冰糖、小吃(如炸马铃薯薄片),和甜点心,饮料,酱汁,烧烤酱,花生酱,烘烤起酥剂,生面团,填充物,涂糖衣、肉类加工食物(如火腿、香肠和汉堡牛排),面条,冷冻食物,蒸煮袋食品,乳酪和乳酪面粉糊。根据食物的种类,除了上述油/脂组合物之外,可通过加入各种常见的食物材料制备上述所列举的含有油/脂的食物。加入到食物中的本发明油/脂组合物的量可随食物种类的不同而异,但其范围通常为0.1-100%、优选1-80%、尤其优选2-80%。优选一天一次或一天数次加入0.1-50g、优选0.5-10g、尤其优选1-7.5g的油/脂组合物。当食物含有衍生自其基础成分的油/脂时,衍生自原材料的油/脂与本发明的油/脂组合物之比将优选为95∶5-1∶99、更优选95∶5-5∶95、仍更优选85∶15-5∶95、尤其优选40∶60-5∶95。
如上所列举的食物中,含有油/脂的食物小吃的例子包括那些含有1-30%、优选1-20%的油/脂,0-20%、优选1-20%、尤其优选2-15%的植物甾醇,40-99%的碳水化合物,以及0-20%、优选1-10%的碳化剂的食物。此处所用的油/脂具有以下组成:POV不超过10、优选不超过3、尤其优选不超过1;单酸甘油酯含量为5-99.9%、优选60-99.50%、尤其优选75-99%;单酸甘油酯与甘油二酯的重量比不超过1;单酸甘油酯具有20-80%、优选30-70%、尤其优选40-60%的α-亚麻酸;10-50%、优选12-30%的油酸和5-40%、优选10-30%的亚油酸作为其脂肪酸成分;并且至少具有4个碳-碳双键的多不饱和脂肪酸在所有脂肪酸组成中的含量不超过20%。可用于此处的碳水化合物的例子包括蔗糖、葡萄糖、果糖、麦芽糖、木糖醇、山梨醇、赤藓醇和淀粉,碳化剂包括那些由泡腾剂(如碳酸氢钠)和酸化剂(如酒石酸、富马酸或柠檬酸)所组成的物质。使用这些食品材料时,可以常规的方式制备含有油/脂的食物小吃如片糖、冰糖、焦糖和胶质糖。加入碳化剂能使食物更加鲜美开胃。
药物用途的例子包括各种口服剂,如固体制剂(如粉末、颗粒、胶囊、丸剂和片剂)以及液体制剂(如水剂、悬浮液和乳液)和凝胶制剂。除了油/脂组合物之外,可通过加入赋形剂、崩解剂、粘合剂、润滑剂、表面活性剂、醇、水、水溶性聚合物、甜味剂、风味矫正剂和酸化剂制备这些类型的口服剂,可根据口服剂的剂型常规使用每一种试剂。口服制剂的例子包括大脑机能改进剂。加入到口服制剂的本发明油/脂组合物的量随用途或剂型的不同而异,但通常其加入量为0.1-100%、优选1-80%、尤其优选5-8.0%。就剂量而言,优选服用0.1-50g、优选0.5-10g、尤其优选1-7.5g,一天一次或数次。
饲料用途的例子包括用于牛、猪、家禽和羊的牲畜饲料,用于小动物(如兔子、大鼠和小鼠)的饲料,用于鱼(如美洲鳗、大西洋鲷、黄尾笛鲷和虾)的饲料以及用于狗、猫、鸟和松鼠的宠物饲料。虽然加入到饲料中的本发明油/脂组合物的量随饲料用途的不同而异,但通常的用量为1-30%,尤其优选1-20%。
本发明的油/脂组合物优选作为食物组合物的一种组分供有以下之需的病人服用:降低谷草转氨酶、降低谷丙转氨酶、减肥、降低内脏脂肪重量或治疗肥胖症,所述服用方式优选为口服。
实施例
实施例1
制备以下的油/脂组合物。
油/脂组合物1
使300重量份的紫苏子油(Ohta Mill Co.,Ltd.的产品)、120重量份的甘油和0.04重量份的氢氧化钙的混合物在氮气氛中和220℃下反应1小时,接着用磷酸中和。通过使用薄膜蒸发器使所得产物在200℃和1.3hPa下脱气。切取180℃和0.4hPa下的初始馏出液并收集200℃和0.07hPa下的馏出液。然后在175℃和0.1hPa下除去甘油(再蒸馏),得到油/脂组合物1。
油/脂组合物2
通过混合70重量份的油/脂组合物1和30重量份的菜子油(TheNisshin Oil Mills Ltd.的产品)得到油/脂组合物2。
油/脂组合物3
通过混合200重量份的亚麻子油(Yoshihara Oil Mill Ltd.的产品)、100重量份的橄榄油(Wako Pure Chemical Industries Ltd.的产品)、120重量份的甘油和0.04重量份的的氢氧化钙,并以与油/脂组合物1类似的方式处理所得混合物,得到油/脂组合物3。
油/脂组合物4
往650重量份的菜子脂肪酸和107重量份的甘油的混合物中加入“Lipozyme IM”(Novo Nordisk Bioindustry Co.,Ltd.),并在40℃和0.07hPa下进行酯化反应5小时。使反应混合物进行分子蒸馏(235℃,0.07hPa)。收集残渣。用水洗涤后在235℃下进行除臭1小时,得到油/脂组合物4。
油/脂组合物5
在与油/脂组合物4所用的类似条件下,使4325重量份的油酸(Sigma-Aldrich的产品)和107重量份甘油酯化3小时。使反应混合物进行分子蒸馏(200℃,0.07hPa),并收集所得馏出液。使馏出液在硅胶柱上通过层析分离,同时采用己烷∶乙酸乙酯作为洗脱溶剂(首先为100∶0,然后为90∶10,接着为80∶20,最后为70∶30)得到分级。收集最终的洗脱液,然后通过蒸发去除溶剂,籍此得到油/脂组合物5。
油/脂组合物6
采用与油/脂组合物5所用的类似方式,不同之处在于用-亚麻酸(Tokyo Kasei Kogyo Co.,Ltd.的产品)代替油酸,进行反应和处理,得到油/脂组合物6。
油/脂组合物7
使300重量份的“DHA 45”(Maruha Corporation的产品)、120重量份的甘油和0.9重量份的甲醇钠混合,并在氮气氛中和100℃下反应4.5小时后,用磷酸中和反应混合物。使所得产物进行分子蒸馏(200℃,0.07hPa),并收集馏出液。然后使馏出液在硅胶柱上通过层析分离,同时采用己烷和乙酸乙酯作为洗脱溶剂(其比例与制备油/脂组合物5时所用的比例类似)得到分级。在蒸发每一种馏分和去除溶剂后,再混合每一种剩余物,籍此得到油/脂组合物7。
在表1中显示了如此所制备的各种油/脂组合物以及构成单酸甘油酯的各种脂肪酸的分析结果。
表1
*1:在进行三甲基甲硅烷基化作用后通过气相色谱法测定
*2:在进行甲基化作用后通过气相色谱法测定
*3:具有至少2个碳-碳双键的脂肪酸与(9-不饱和脂肪酸+饱和脂肪酸)的重量比
实施例2
将出生7周的C57BL/6J雄性小鼠(规定饮食的糖尿病II型模型)分成6组,每组有5只小鼠,用下述食物饲养4周。禁食18小时后在用醚麻醉的条件下从腹部主动脉中收集血液。根据Karmen法(J.Clin.Invest.34,131,1955)分别用天冬氨酸和丙氨酸作为底物测定从血液中分离出来的血清的GOT活性和GPT活性。相对于对照食物(设置为100)的值示于表2中。
食物组成
对照食物 试验食物
酪蛋白 20.0% 20.0%
豆油 20.0 20.0
猪脂 10.0 10.0
油/脂组合物 0.0 4.0
无机混合物 3.5 3.5
维生素混合物 1.0 1.0
纤维素 4.0 4.0
蔗糖 13.0 13.0
淀粉 28.5 24.5
表2
从对照饮食组中试验重大差别(Student t-实验)
*:p<0.05
**:p<0.01
内脏脂肪重量;肾周围、肠系膜、腹膜后和附睾脂肪总重量。
本发明的每一种油/脂组合物在降低血液中GOT和GPT水平以及减少体重和内脏脂肪重量方面都显示出极佳的效果。
实施例3
所述油/脂组合物的水合性能和储藏稳定性结果示于表3中。
水合性能试验:通过一分散混合器搅拌1重量份的油/脂组合物和99重量份的水(10000r/m下5分钟)。使反应混合物在5℃下静置24小时,基于以下标准肉眼观察组合物的状态。
评价 表面状态
A: 看不到油飘浮在表面上
B: 观察到微量的油漂浮在部分表面上
C: 观察到油的漂浮
D: 混合物呈浑浊状,可辨别出存在油层
静态稳定性试验:使油/脂组合物在35℃下静置24小时,基于以下标准肉眼观察组合物的状态:
评价 状态
A: 组合物呈透明状
B: 可辨别出微量的浑浊
C: 组合物呈浑浊状,但仍具有流动性
D: 混合物呈浑浊状,缺乏流动性
当在35℃下使本发明的产品静置时是透明的,因此其具有良好的加工性、在口中能完全融化、具有良好的水合性能以及具有优异的加工性能。
实施例4
如下制备片剂。通过混合100重量份的油/脂组合物1、0.02重量份的混合维生素E“MDE-6000”(Yashiro Co.,Ltd.的产品)、0.5重量份的儿茶酸“Sunkatol 1号”(Taiyo Kagaku Co.,Ltd.的产品)、0.25重量份的迷迭香“Herbalox型HT-0萃取物”(Kalsec,Inc.的产品)和2.0重量份的植物甾醇(Tama Biochemical Co.,Ltd.的产品)制备油/脂组合物。将10重量份所得的油状组合物、44重量份的玉米淀粉、40重量份的结晶纤维素、5重量份的羧甲基纤维素钙、0.5重量份的硅酸酐和0.5重量份的硬脂酸镁的混合物压制成片剂(每一片为200mg)。
实施例5
如下制备软胶囊。通过混合100重量份的油/脂组合物1、0.02重量份的“混合维生素E MDE-6000”(Yashiro Co.,Ltd.的产品)、0.7重量份的儿茶酸“Sunkatol 1号”(Taiyo Kagaku Co.,Ltd.的产品)、0.02重量份的维生素C棕榈酸酯(Roche,Ltd.的产品)、0.1重量份的植物甾醇(Tama Biochemical Co.,Ltd.的产品)和0.15重量份的聚甘油脂肪酸酯“THL3”(Sakamoto Yakuhin Kogyo Co.,Ltd.的产品)制备油/脂组合物。将所得的油/脂组合物(300mg)包封于椭圆形软胶囊内,籍此制得软胶囊。
实施例6
如下制备汉堡牛排。在食品加工机械内通过搅拌混合下述食物原料并做成长条形馅饼,每一份重80g。在230℃的电热板上烘烤2分钟后再在200℃的烘箱中加热7分钟。将其分别包装,并在-40℃下速冻40分钟。将其在-20℃下保藏1周后煮沸10分钟供品尝之用。食物原料的组成比:
碎肉(牛肉∶猪肉=7∶3) 65.0%
洋葱(烘烤过) 10.0
全蛋 5.0
大豆蛋白质 5.0
面包碎 5.0
玉米淀粉 2.0
盐 1.0
肉豆蔻 0.3
胡椒 0.2
水 6.5
油/脂组合物*(表4) 1.5
*基于100重量份的油/脂组合物计算加入0.02重量份的生育酚。
由一组10位专家基于以下标准所做的平均评价示于表4中。
评价 味道 汁感 柔软感
A 很美味 很多汁 很软
B 美味 多汁 松软
C 不太可口 略为干燥 略为坚硬
D 不合口味 干燥 坚硬
表4
油/脂组合物 | 2 | 6 | 7 | 紫苏子油 |
味道 | A | C | D | B |
汁感 | A | A | A | C |
柔软感 | A | A | A | C |
我们发现:采用本发明的油/脂组合物2所制作的汉堡牛排松软,多汁,味道丰富,不油腻并且完全没有由于腐坏所产生的恶臭,具有优异的加工性能,还相当美味可口。
实施例7
如下制备熟面条。将100重量份的小麦粉、32重量份的水、2重量份的盐和0.5重量份的油/脂组合物捏合15分钟。然后使捏合后的面团在室温下静置30分钟,加压铺开并切成面条。在重量为面条重量10倍的沸水中煮沸15分钟后,用自来水冷却并沥干,籍此得到熟面条。将这些在10℃下冷冻1天的面条煮沸1分钟,供品尝之用。
由一组10位专家基于以下评价标准所做的平均评价示于表5中。
评价 味道 表面光泽 面条可分离性
A 很美味 很有光泽 相当好
B 美味 有光泽 良好
C 不太可口 不太有光泽 不太好
D 味道糟糕 没有光泽 差
表5
油/脂组合物 | 1 | 7 | 紫苏子油 |
味道 | A | C | B |
光泽 | A | A | D |
面条可分离性 | A | A | D |
我们发现:采用本发明的油/脂组合物1所制作的熟面条具有平滑表面,有光泽,彼此不粘附并且容易分离,味道丰富,不油腻并且完全没有由于腐坏所产生的恶臭,具有优异的加工性能,还相当美味可口。
实施例8
制备具有以下组成的糖块。
份数(重量)
木糖醇 28.4
山梨醇 56.9
油/脂组合物1 2.5
植物甾醇(Tama Biochemical Co.,Ltd.的产品) 2.5
食用香料(姜油) 1.2
柠檬酸 3.0
碳酸氢钠 5.0
色料(姜黄粉) 0.5
将上述各种原料混合后在研钵中研磨混合物。以常规的方式通过压片机将所得研磨物压制(24.5Mpa,4秒)成糖块,每一块重2g。
工业适用范围
本发明的油/脂组合物具有优异的加工性能、怡人的味道、优异的可降低血液中谷草转氨酶(GOT)和谷丙转氨酶(GPT)水平的活性。不仅可用于药品中,而且还可用于有效预防或治疗肝功能紊乱或肥胖症的食物或饲料中。
本申请基于2000年8月8日向日本专利局提出申请的日本申请2000-239574,其全部内容此处通过引用并入本文中。
Claims (19)
1.一种油/脂组合物,所述油/脂组合物包含40-99.9%重量的单酸甘油酯,所述单酸甘油酯包含20-80%重量的α-亚麻酸、5-60%重量的油酸和2-50%重量的亚油酸作为其脂肪酸组分;和0.1-25%重量的甘油二酯;其中所述甘油二酯与单酸甘油酯的重量比小于1,并且包含至少4个碳-碳双键的多不饱和脂肪酸的含量不超过所述油/脂组合物的脂肪酸组分的20%重量。
2.权利要求1的油/脂组合物,所述油/脂组合物包含60-99.5%重量的单酸甘油酯、0.5-10%重量的甘油二酯、不超过39.5%重量的甘油三酯和不超过1%重量的游离脂肪酸或其盐,
其中所述包含至少4个碳-碳双键的多不饱和脂肪酸的含量不超过所述油/脂组合物的脂肪酸组分的2%重量,
其中所述单酸甘油酯包含30-70%重量的α-亚麻酸、10-50%重量的油酸和5-40%重量的亚油酸,80-100%重量的不饱和脂肪酸作为其脂肪酸组分,并且由至少2个碳-碳双键构成的脂肪酸/(油酸+饱和脂肪酸)的重量比为1.2至5。
3.权利要求1或2的油/脂组合物,所述油/脂组合物包含75-99%重量的单酸甘油酯、1-5%重量的甘油二酯、不超过24%重量的甘油三酯和不超过0.5%重量的游离脂肪酸或其盐,
其中所述包含至少4个碳-碳双键的多不饱和脂肪酸的含量不超过所述油/脂组合物的脂肪酸组分的2%重量,
其中所述单酸甘油酯包含40-65%重量的α-亚麻酸、12-30%重量的油酸和10-30%重量的亚油酸,90-100%重量的不饱和脂肪酸作为其脂肪酸组分,并且由至少2个碳-碳双键构成的脂肪酸/(油酸+饱和脂肪酸)的重量比为1.5至4。
4.权利要求1或2的油/脂组合物,所述油/脂组合物还包含不少于0.05%重量的植物甾醇。
5.权利要求1或2的油/脂组合物,所述油/脂组合物还包含0.02-0.5%重量的结晶抑制剂。
6.权利要求1或2的油/脂组合物,所述油/脂组合物还包含0.01-5%重量的抗氧化剂。
7.一种包含权利要求1-6中任一项所要求保护的油/脂组合物的食物。
8.一种包含权利要求1-6中任一项所要求保护的油/脂组合物的饲料。
9.一种包含权利要求1-6中任一项所要求保护的油/脂组合物的药物组合物。
10.一种制备食物组合物的方法,该方法包括将一种或一种以上的食物原料与权利要求1-6中任一项所要求保护的油/脂组合物混合。
11.一种降低血液中谷草转氨酶活性和/或谷丙转氨酶活性的药剂,其包含权利要求1-6中任一项所要求保护的油/脂组合物。
12.一种减少人或动物体重和/或内脏脂肪重量的药剂,其包含权利要求1-6中任一项所要求保护的油/脂组合物。
13.一种抗肥胖症的药剂,其包含权利要求1-6中任一项所要求保护的油/脂组合物。
14.权利要求7所要求保护的食物,其中所述食物包含0.1-100%重量的所述油/脂组合物。
15.权利要求7所要求保护的食物,其中所述食物包含1-80%重量的所述油/脂组合物。
16.权利要求7所要求保护的食物,其中所述食物包含2-80%重量的所述油/脂组合物。
17.权利要求10所要求保护的方法,其中所述食物组合物包含0.1-100%重量的所述油/脂组合物。
18.权利要求10所要求保护的方法,其中所述食物组合物包含1-80%重量的所述油/脂组合物。
19.权利要求10所要求保护的方法,其中所述食物组合物包含2-80%重量的所述油/脂组合物。
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JP239574/2000 | 2000-08-08 | ||
JP239574/00 | 2000-08-08 | ||
JP2000239574A JP4391673B2 (ja) | 2000-08-08 | 2000-08-08 | 油脂組成物 |
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CN1468060A CN1468060A (zh) | 2004-01-14 |
CN100448358C true CN100448358C (zh) | 2009-01-07 |
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US (1) | US7056949B2 (zh) |
EP (1) | EP1307108B1 (zh) |
JP (1) | JP4391673B2 (zh) |
CN (1) | CN100448358C (zh) |
BR (1) | BR0113104A (zh) |
CA (1) | CA2418348C (zh) |
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- 2000-08-08 JP JP2000239574A patent/JP4391673B2/ja not_active Expired - Fee Related
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2001
- 2001-08-07 WO PCT/JP2001/006779 patent/WO2002011551A2/en active Application Filing
- 2001-08-07 BR BR0113104-4A patent/BR0113104A/pt not_active Application Discontinuation
- 2001-08-07 US US10/343,742 patent/US7056949B2/en not_active Expired - Lifetime
- 2001-08-07 CA CA002418348A patent/CA2418348C/en not_active Expired - Fee Related
- 2001-08-07 EP EP01954489A patent/EP1307108B1/en not_active Expired - Lifetime
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- 2001-08-07 CN CNB018166989A patent/CN100448358C/zh not_active Expired - Fee Related
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CN1258199A (zh) * | 1998-03-24 | 2000-06-28 | 花王株式会社 | 含有植物甾醇的油脂组合物 |
Also Published As
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JP2002053892A (ja) | 2002-02-19 |
CN1468060A (zh) | 2004-01-14 |
WO2002011551A2 (en) | 2002-02-14 |
DE60140943D1 (de) | 2010-02-11 |
JP4391673B2 (ja) | 2009-12-24 |
WO2002011551A3 (en) | 2002-06-06 |
US7056949B2 (en) | 2006-06-06 |
EP1307108A2 (en) | 2003-05-07 |
EP1307108B1 (en) | 2009-12-30 |
BR0113104A (pt) | 2003-07-01 |
CA2418348A1 (en) | 2002-02-14 |
US20040062847A1 (en) | 2004-04-01 |
CA2418348C (en) | 2009-12-01 |
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