CN109452378A - 一种处理富含α-亚麻酸的油脂的方法和油脂及其应用 - Google Patents
一种处理富含α-亚麻酸的油脂的方法和油脂及其应用 Download PDFInfo
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Abstract
本发明属于生物医药领域，涉及一种处理富含α‑亚麻酸的油脂的方法和油脂及其应用。该方法包括：将富含α‑亚麻酸的油脂在150‑200℃下处理30分钟以上。本发明的方法可促进紫苏油中具有营养作用的成分生成，可显著增强紫苏油降血脂、降血糖、调节肠道菌群、增加肠道益生菌Akkermansia的相对丰度等营养作用。
Description
技术领域
本发明属于生物医药领域，更具体地，涉及一种处理富含α-亚麻酸的油脂的方法和油脂及其应用。
背景技术
α-亚麻酸(α-Linolenic acid，ALA)是含有三个双键的多元不饱和脂肪酸，是一种ω-3必需脂肪酸。用于提高智力、抗血栓、保肝。α-亚麻酸是人体必须的营养素之一，对人体健康有着重要的意义，其制剂也有很多医学上的治疗效果，可以预见，α-亚麻酸将在人类未来的保健和营养方面发挥重要作用。
紫苏油作为一种富含α-亚麻酸、具有营养保健作用的食用油脂，已被广泛应用于日常烹调和相关营养保健食品、药品的开发。
相比于另外一种富含超长链omega-3类多不饱和脂肪酸——DHA和EPA的营养油脂深海鱼油，紫苏油在调节血糖、血脂、慢性炎症和改善肠道菌群方面的作用较弱，亟需通过处理增加其营养价值，利于后续开发。
发明内容
本发明的目的是提供一种通过高温加热增加紫苏油营养价值的处理方法及加热后紫苏油在药品、保健食品和特医食品中的应用。
本发明提供一种处理富含α-亚麻酸的油脂的方法，该方法包括：将富含α-亚麻酸的油脂在150-200℃下处理30分钟以上。
可以使用常规的各种设备进行加热，本发明对此并无特别限定，例如，可以通过热风炉加热。
根据本发明，将富含α-亚麻酸的油脂在上述高温下处理30分钟以上即可实现好的处理效果。具体优选地，处理温度为170-190℃，处理时间为1小时以上，更优选为2-15小时。在上述优选的处理条件下，可获得更优的处理效果。
本发明的方法可以用于各种富含α-亚麻酸的油脂，包括但不限于：紫苏油、亚麻籽油、猕猴桃籽油、奇亚籽油、杜仲籽油或印加果油。本发明的方法特别适用于紫苏油。
本发明还提供根据上述方法制得的油脂。
本发明处理后得到的油脂可用于制备药品、保健食品和特医食品。
具体地，所述油脂可用于制备调节血糖和/或血脂的药品、保健食品和特医食品。
所述油脂也可用于制备调节肠道菌群的药品、保健食品和特医食品。
进一步地，在上述应用中，所述油脂作为肠道益生元成分。
本发明的方法可促进紫苏油中具有营养作用的成分生成，可显著增强紫苏油降血脂、降血糖、调节肠道菌群、增加肠道益生菌Akkermansia的相对丰度等营养作用。
本发明的其它特征和优点将在随后具体实施方式部分予以详细说明。
附图说明
通过结合附图对本发明示例性实施方式进行更详细的描述，本发明的上述以及其它目的、特征和优势将变得更加明显。
图1示出了各油脂组对大鼠血总胆固醇的影响。其中，CON：对照组，PEO-C：未加热紫苏油组，PEO-H：加热后紫苏油组，SO-C：未加热葵花籽油组，SO-H：加热后葵花籽油组。*表示p<0.05。
图2示出了各油脂组对大鼠血总甘油三酯的影响。其中，CON：对照组，PEO-C：未加热紫苏油组，PEO-H：加热后紫苏油组，SO-C：未加热葵花籽油组，SO-H：加热后葵花籽油组。*表示p<0.05。
图3示出了各油脂组对大鼠糖耐受的影响。其中，OGTT：口服糖耐受实验，AUC：曲线下峰面积。CON：对照组，PEO-C：未加热紫苏油组，PEO-H：加热后紫苏油组，SO-C：未加热葵花籽油组，SO-H：加热后葵花籽油组。*表示p<0.05。
图4示出了各油脂组对大鼠空腹血糖的影响。其中，CON：对照组，PEO-C：未加热紫苏油组，PEO-H：加热后紫苏油组，SO-C：未加热葵花籽油组，SO-H：加热后葵花籽油组。*表示p<0.05。
图5示出了各油脂组对大鼠结肠肠道益生菌Akkermansia相对丰度的影响。其中，CON：对照组，PEO-C：未加热紫苏油组，PEO-H：加热后紫苏油组，SO-C：未加热葵花籽油组，SO-H：加热后葵花籽油组。*表示p<0.05。
具体实施方式
下面将更详细地描述本发明的优选实施方式。虽然以下描述了本发明的优选实施方式，然而应该理解，可以以各种形式实现本发明而不应被这里阐述的实施方式所限制。
实施例中所用紫苏油购自甘肃陇南中盛农业开发有限公司所产陇南中盛农业开发有限公司。实施例中未注明具体条件者，皆按照常规条件或制造商建议的条件进行。所用试剂或仪器未注明生产厂商者，均为可以通过市售购买获得的常规产品。
实施例1
通过热风炉180℃高温加热紫苏油10小时，得到处理后油脂S1。
实施例2
通过热风炉150℃高温加热紫苏油24小时，得到处理后油脂S2。
测试例1
对实施例1-2所得油脂进行检测，检测方法为气相色谱-质谱联用法，具体遵照国标GB 5009.168-2016《食品安全国家标准食品中脂肪酸的测定》进行。检测到紫苏油中的脂肪酸成分中，油酸含量降低，亚油酸和α-亚麻酸含量上升，且1,4,7,10,13,16-六氧杂环十八烷含量上升，2,2-甲亚基双(6-环己基-4-甲基酚)等成分含量降低。具体如表1所示。
表1紫苏油加热前后脂肪酸组成成分变化
测试例2
将实施例1得到的高温加热紫苏油(45％能量比)饲喂雄性SD大鼠三个月(饲料配方见下表2)。
图1示出了各油脂组对大鼠血总胆固醇的影响，图2示出了各油脂组对大鼠血总甘油三酯的影响，图3示出了各油脂组对大鼠糖耐受的影响，糖耐受能力检测采用的口服糖耐受测试(OGTT)法，即空腹大鼠灌胃口服葡萄糖后检测第0、30、60、90、120分钟血糖水平，根据血糖变化曲线计算曲线下面积；图4示出了各油脂组对大鼠空腹血糖的影响。如图1-图4所示，与未加热紫苏油组比较，加热后紫苏油组的血总甘油三酯无变化，但总胆固醇降低。与未加热葵花籽油相比，加热后紫苏油组的总胆固醇显著降低，肝脏脂质过氧化程度显著降低，空腹血糖无明显差异，但OGTT测试表明糖耐受能力明显较葵花籽油组增强。
图5示出了各油脂组对大鼠结肠肠道益生菌Akkermansia相对丰度的影响。检测方法为16S rDNA测序及real-time PCR验证法。由图5可见，分析肠道菌群发现，摄入加热紫苏油后，肠道菌群中益生菌Akkermansia的相对丰度显著增加。
上述实验表明本发明加热处理后的紫苏油可作为益生元成分，促进肠道益生菌增殖。而未加热紫苏油或葵花籽油无此效果。
表2饲料配方：
以上已经描述了本发明的各实施例，上述说明是示例性的，并非穷尽性的，并且也不限于所披露的各实施例。在不偏离所说明的各实施例的范围和精神的情况下，对于本技术领域的普通技术人员来说许多修改和变更都是显而易见的。
Claims (10)
1.一种处理富含α-亚麻酸的油脂的方法，其特征在于，该方法包括：将富含α-亚麻酸的油脂在150-200℃下处理30分钟以上。
2.根据权利要求1所述的方法，其中，处理温度为170-190℃。
3.根据权利要求1所述的方法，其中，处理时间为1小时以上。
4.根据权利要求3所述的方法，其中，处理时间为2-15小时。
5.根据权利要求1所述的方法，其中，所述富含α-亚麻酸的油脂为紫苏油、亚麻籽油、猕猴桃籽油、奇亚籽油、杜仲籽油或印加果油。
6.由权利要求1-5中任意一项所述的方法制得的油脂。
7.权利要求6所述的油脂在制备药品、保健食品和特医食品中的应用。
8.权利要求6所述的油脂在制备调节血糖和/或血脂的药品、保健食品和特医食品中的应用。
9.权利要求6所述的油脂在制备调节肠道菌群的药品、保健食品和特医食品中的应用。
10.根据权利要求9所述的应用，其中，所述油脂作为肠道益生元成分。
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