CN1468059A - 油/脂组合物 - Google Patents
油/脂组合物 Download PDFInfo
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- CN1468059A CN1468059A CNA01816692XA CN01816692A CN1468059A CN 1468059 A CN1468059 A CN 1468059A CN A01816692X A CNA01816692X A CN A01816692XA CN 01816692 A CN01816692 A CN 01816692A CN 1468059 A CN1468059 A CN 1468059A
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Abstract
本发明提供一种油/脂组合物,所述组合物包含10.1至94.9%重量的甘油三酯;0.1至30%重量的单酸甘油酯;和5至59.9%重量的甘油二酯,所述甘油二酯含有15至90%重量的具有少于20个碳原子的ω3-不饱和脂肪酸作为脂肪酸组分。本发明的油/脂组合物具有优异的热稳定性,具有抵抗身体脂肪积累作用和抵抗内脏脂肪积累作用,降低血糖水平的作用、改善抵抗胰岛素的作用和降低瘦素水平的作用,还可用作药物、作为糖尿病或肥胖的预防性或治疗性食物和用作饲料。
Description
技术领域
本发明涉及一种具有特定甘油酯组合物和特定脂肪酸组合物的油/脂组合物,所述组合物具有优异的热稳定性,具有抵抗身体脂肪积累作用和抵抗内脏脂肪积累作用,因而对健康极其有用。
发明背景
各种重要的营养素除了蛋白质和碳水化合物之外,类脂(油或脂肪)作为一种能源是极其有用的。但是它具有高的卡路里(9kcal/g),对其摄取将加速肥胖症,并且可以成为各种问题如与生活方式相关的疾病的起因。富含类脂的膳食通常是美味可口的,而当今的人们已经习惯了这种膳食。在富足的发达国家中,类脂摄取的增加连同医疗经费的上升已成为一个严重的全国性的问题。近年来人们高度关注特别是健康促进和保养以及各种疾病的预防治疗,并且对类脂与肥胖症或各种和生活方式相关疾病之间的关系也做了大量的研究。
迄今为止主要的研究涉及构成甘油三酯,也即类脂的一种主要组分的脂肪酸。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作为各种类二十烷酸(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:饮食中饱和脂肪酸具有提高血清胆固醇的作用,从而造成粥样硬化或心脏病(Lancet,2,959(1950));和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))。据描述,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.Lipid Res.,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))。另一方面,由于二十碳五烯酸或二十二碳六烯酸中存在多个双键,因此存在抗氧化稳定性的问题;二十碳五烯酸具有抗凝作用。基于对这些脂肪酸摄取平衡的研究结果,大量的研究报告提出了例如一个可推荐的饱和脂肪酸: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:ω3-不饱和脂肪酸的比率。研究至今仍在进行中(“Nutrition and Diseases of Oils and Fats”,Saiwai Shobo出版,“The6th edition of Recommended Dietary Alllowances for Japanese”,健康福利部)。
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)。它不被体内吸收而排泄出去,因而从脂肪所得到的卡路里为0kcal/g。但由于这些脂肪可以导致肛门漏泄并且抑制对各种脂溶性维生素的吸收,因此存在潜在的问题。此外还无法成为一种主要脂肪酸的供应源。FDA在1996年授权使用这种物质,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。该限制有利于防止肛门漏泄并且抑制对各种脂溶性维生素的吸收。据报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))。
另外,关于甘油酯结构的公开有食用油组合物(EP专利号0525,915)、胆固醇水平降低剂(日本专利号2035495)、降低血清中甘油三酯浓度的试剂(日本专利申请公开号4-300825)、体重增加抑制剂(日本专利申请公开号4-300826)、用于脂肪肝的预防或治疗试剂(日本专利申请公开号4-300828)和液态通用型油/脂组合物(美国专利号6,004,611)。但以上公开把注意力仅放在甘油二酯结构所产生的效果上。虽然这些公开不存在如肛门漏泄或对各种脂溶性维生素的吸收的抑制的问题,但是它们并未说明甘油二酯在最大浓度时的效果。另外,当将这些甘油酯用作加工食用油时,当在高温下加热较长时间而暴露在苛刻条件下时,它们的酸值(AV)将稍有提高。
本发明的一个目的是提供一种极其有用的油/脂组合物,所述油/脂组合物具有良好的热稳定性,可广泛用作各种目的,可预防由于油或脂所产生的肥胖并有益于健康。
本发明公开
本发明人发现具有特定不饱和脂肪酸组分的甘油二酯的特定的油/脂组合物具有优异的热稳定性,具有抵抗身体脂肪积累作用和抵抗内脏脂肪积累作用,改善抵抗胰岛素的作用,降低血糖水平的作用和降低瘦素(1eptin)水平的作用。
本发明提供一种油/脂组合物,所述组合物包含
i)10.1至94.9%重量的甘油三酯;
ii)0.1至30%重量的单酸甘油酯;和
iii)5至59.9%重量的甘油二酯,所述甘油二酯含有15至90%重量的具有少于20个碳原子的ω3-不饱和脂肪酸作为脂肪酸组分。
优选实施方案的详述
要求用于本发明的甘油二酯具有15-90%重量(下文将简单地描述为“%”)、优选20至80%、更优选30至70%,尤其是40至65%的少于20个碳原子的ω3-不饱和脂肪酸作为其脂肪酸组分。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和具有总的至少两个不饱和键的不饱和脂肪酸。具体的例子包括α-亚麻酸(所有顺式-9,12,15-十八碳三烯酸)和stearidonic acid(所有顺式-6,9,12,15-十八碳四烯酸),特别优选α-亚麻酸。
含10至60%、优选10至50%,尤其是12至30%的ω9-不饱和脂肪酸作为其剩余的脂肪酸组分的甘油二酯是优选的具有明显的生理作用、良好的抗氧化作用稳定性和脂肪酸吸收平衡的甘油二酯。ω9-不饱和脂肪酸的例子包括C10-24ω9-不饱和脂肪酸、优选C16-22ω9-不饱和脂肪酸,更具体地讲,其例子有油酸、二十碳五烯酸和二十二碳六烯酸。对于这些化合物,特别优选油酸。例如,从生理活性的观点来看,优选油酸甘油酯-油酸甘油二酯的含量为低于45%、更优选40%或以下。
从脂肪酸的吸收平衡和ω3-不饱和脂肪酸的生理活性效果的观点来看,优选甘油二酯含有2至50%、优选5至40%、更优选10至30%的C18-22ω6-脂肪酸(如亚油酸和γ-亚麻酸)作为另一种脂肪酸组分。此外,从抗氧化稳定性和生理活性效果的观点来看,优选(具有至少两个碳-碳不饱和键的脂肪酸)/(ω9-不饱和脂肪酸+饱和脂肪酸)的重量比为0.7至7.5,优选1至6,更优选1.2至5,尤其是1.5至4。
为了生理活性,优选甘油二酯中70至100%、优选80至100%、更优选90至100%的脂肪酸为具有10至24、优选16至22个碳原子的不饱和脂肪酸。
这种甘油二酯在本发明的油/脂组合物中的掺入量为5至59.9%,但从热稳定性和生理活性的观点来看,优选其含量为7至55%,更优选10至50%,尤其是15至45%。
用于本发明的单酸甘油酯的脂肪酸组分优选为与甘油二酯中的那些类似。
本发明的油/脂组合物含有0.1至30%的这种单酸甘油酯。为了获得味觉掩蔽效果、防止冒烟和热稳定性,所述单酸甘油酯的含量优选为0.1至10%、更优选0.1至4%,尤其是0.1至2%,最优选0.1至1.5%。
从热稳定性和防止冒烟的观点来看,优选甘油二酯和单酸甘油酯以甘油二酯/单酸甘油酯的相对重量比大于或等于1、优选1.5至500,尤其是2至250的量掺入。
从抑制生理活性的观点来看,优选作为甘油三酯的脂肪酸组分的不饱和脂肪酸的掺入量为55至100%、更优选70至100%、仍更优选80至100%、尤其是90至100%。而从抗氧化稳定性和脂肪酸的吸收平衡的观点来看,优选3-不饱和脂肪酸的掺入量为0至40%、更优选0至30%、仍更优选0至25%,尤其是0至20%。
在本发明的油/脂组合物中,这种甘油三酯的含量为10.1至94.9%。从味觉掩蔽效果和热稳定性的观点来看,优选这种甘油三酯的含量为20至92.9%、尤其是47至89.9%,最优选53至84.9%。
在所述油/脂组合物的所有脂肪酸组分中,具有至少4个碳-碳双键的脂肪酸的含量为不超过15%,优选不超过5%,尤其是不超过2%,最优选所述组合物基本不含这种脂肪酸。
上述甘油二酯可通过以下反应的任一种得到:含ω3-不饱和酰基或monoenoic酰基的亚麻仁油、紫苏子油、大豆油或菜籽油的水解;上述示例性的油或脂肪与甘油的酯交换反应;或衍生自这类油或脂肪的脂肪酸与甘油的酯化反应。所述反应方法可为在碱性催化剂存在下的化学反应,或使用酶(如酯酶)的生物反应中的一种。所述甘油三酯可得自植物油,如大豆油、菜籽油、棕榈油、向日葵油、红花油、橄榄油、芝麻油、米糠油或玉米油;动物油,如牛油-牛脂、猪油-猪脂、或鱼油;或硬化油;分级油;酯交换油或其无规酯交换油。
考虑到热稳定性和味道,优选本发明的油/脂组合物在经脱胶、除酸、水洗涤、脱色或除臭纯化后再使用。所述组合物含有的游离酸的量优选为不超过3.5%、更优选不超过2.5%、仍更优选不超过1.5%、尤其是不超过1%,最优选不超过0.5%。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)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5 1/4英寸的玻璃比色槽)测量的颜色(10R+Y)优选不超过35、更优选不超过30、仍更优选不超过25、尤其优选不超过20。
本发明一种优选的油/脂组合物具有不超过3的POV、不超过25的颜色(10R+Y),并含有47至89.9%的甘油三酯、0.1至2%的单酸甘油酯、10至50%的甘油二酯和不超过1%的游离脂肪酸(盐),其中所述作为其脂肪酸组分的甘油二酯含有30至70%的α-亚麻酸、10至50%的油酸、5至40%的ω6-不饱和脂肪酸、(具有至少两个碳-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至5、80至100%的不饱和脂肪酸;所述甘油三酯具有不超过25%的作为其脂肪酸组分的ω3-不饱和脂肪酸和55至100%的不饱和脂肪酸;具有至少4个碳-碳双键的脂肪酸占所有脂肪酸组分的比例不超过2%。
本发明一种更优选的油/脂组合物具有不超过1的POV、不超过20的颜色(10R+Y),并含有53至84.9%的甘油三酯、0.1至1.5%的单酸甘油酯、15至45%的甘油二酯和不超过0.5%的游离脂肪酸(盐),其中所述作为其脂肪酸组分的甘油二酯含有40至65%的α-亚麻酸、12至30%的油酸、10至30%的ω6-不饱和脂肪酸、(具有至少两个碳-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至4、90至100%的不饱和脂肪酸;所述甘油三酯具有不超过20%的作为其脂肪酸组分的ω3-不饱和脂肪酸和70至100%的不饱和脂肪酸;所有的脂肪酸组分均不含具有至少4个碳-碳双键的脂肪酸。
优选本发明的油/脂组合物含有植物甾醇。植物甾醇具有降低胆固醇的效果。优选本发明的油/脂组合物含有不低于0.05%、尤其优选不低于0.3%的植物甾醇。当采用通过蒸馏所得的市售脂肪酸作为原材料时,植物甾醇在所述油/脂组合物中的含量将低于通过其它纯化方法所得到的植物甾醇的含量。在蒸馏制备的情况中优选加入植物甾醇以便使其含量达到不低于0.05%。植物甾醇的含量可为0.05至1.2%。如为了比常规的植物油更进一步地降低胆固醇的水平,可加入不低于1.2%的量的植物甾醇。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、菜籽油甾醇、α-谷甾烷醇、β-谷甾烷醇、豆甾烷醇、菜籽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。就在平常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,特别优选儿茶酸。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至5%、尤其优选以0.05至1%的量将抗氧化剂加入到本发明的油/脂组合物中。
如需要,更优选向本发明的油/脂组合物加入结晶抑制剂以便提供低温稳定性,避免丧失透明性。
用于本发明中的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酸酯、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,优选具有不超过4,尤其不超过3的HLB(Griffin(格里菲)计算式)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至0.5%、尤其优选以0.05至0.2%的量将所述结晶抑制剂加入到本发明的油/脂组合物中。
如此获得的油/脂组合物具有优异的生理活性,如抵抗身体脂肪积累的作用、抑制血清中甘油三酯水平提高的作用、抵抗内脏脂肪积累的作用、抑制重量升高的作用、改进肝功能的作用、抑制血糖升高的作用、改进胰岛素抗性的作用和抑制瘦素升高的作用;由于优异的热稳定性,所述组合物可广泛用于各种目的;并具有优异的味道。由于ω3-不饱和酰基不是以游离脂肪酸而是以构成甘油二酯的酰基的形式存在,因此即使在低浓度下所述组合物仍能起作用,具有即时效果(immediate effect),具有良好的味道并且是安全的。这些优异的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,所述组合物占所述食物的一部分。可将具有特殊功能,从而促进健康的健康食品作为这种含有油/脂的食物的一个例子。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、咖啡奶油、冰淇淋和掼奶油(whip cream)),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、蜜饯、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,可通过加入各种常用的食物原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至100%、优选1至80%、尤其优选2至80%。优选一天一次或一天数次加入0.2至50g、优选1至25g、尤其优选2至15g的油/脂组合物。所述油/脂组合物还可用作食物原料,如用于油煎拌面油炸鱼虾、油炸食物等,以及炸酥的食用油。
当食物含有衍生自其原材料的油/脂时,衍生自原材料的油/脂与本发明的油/脂组合物的比率优选为95∶5至1∶99、更优选95∶5至5∶95、仍更优选85∶15至5∶95、尤其优选40∶60至5∶95。
当将本发明的油/脂组合物与其它食物原材料混合做成含有油/脂的加工食物时,可以使用以下的原材料。其例子包括可食用的油或脂,如天然动物或植物油或脂;以及使这些天然动物或植物油或脂进行酯交换反应、氢化或分馏所得到的加工油或脂。其优选的例子包括豆油、菜子油、米糠油、玉米油、棕榈油、向日葵油、红花油、橄榄油、芝麻油、亚麻仁油、紫苏子油和鱼油,及其各种加工的油或脂。乳化剂的例子包括各种蛋白质,如卵蛋白、大豆蛋白质和牛奶蛋白,从其中分离出来的各种蛋白质或这些蛋白质(部分)分解的产品;以及蔗糖脂肪酸酯、脱水山梨糖醇脂肪酸酯、聚氧乙烯脱水山梨糖醇脂肪酸酯、甘油脂肪酸单酯、聚甘油脂肪酸酯、聚甘油缩合的蓖麻油醇酯、甘油有机酸脂肪酸酯、丙二醇脂肪酸酯和卵磷脂,及其各种酶分解的产品。稳定剂的例子包括各种多糖增稠剂和淀粉,如黄原胶、吉兰糖胶、瓜耳木胶、角叉菜聚糖、果胶、龙须胶和魔芋甘露聚糖。此外,还可加入风味改进剂(如盐、糖、醋或调味品)、调料(如香料和调料剂)、着色剂和抗氧化剂(如生育酚或天然的抗氧化剂组分)。
优选以下作为本发明含有油/脂的食物:
(1)含水包油型油/脂的食物
油相与水相的重量比为1/99至90/10、优选10/90至80/20、尤其优选30/70至75/25(油相/水相)。油相具有不超过10、优选不超过3、尤其优选不超过1的POV。油相中甘油二酯的含量为5至59.9%、优选10至50%、尤其优选15至45%。而甘油三酯的含量为10.1至94.9%、优选47至89.9%、尤其优选53至84.9%。甘油二酯含量与单酸甘油酯含量的比率优选为不低于1。甘油二酯的脂肪酸组分中α-亚麻酸的含量为20至80%、优选30至70%、尤其优选40至65%。(具有至少2个碳-碳双键的脂肪酸的含量)/(ω9-不饱和脂肪酸+饱和脂肪酸的含量)的比率为0.7至7.5,优选1.2至5,尤其优选1.5至4。在甘油三酯的脂肪酸组分中的ω3-不饱和脂肪酸含量为不超过40%,优选不超过25%,尤其是不超过20%。植物甾醇的含量为0至10%、优选1至7%,尤其是2至5%,乳化剂含量为0.01至5%,尤其是1.05至3%。稳定剂含量为0.5%,尤其是0.01至2%。pH值为1.0至7.0、优选2.0至6.0、尤其是3.0至5.0,可用有机酸(或其盐),如醋酸、柠檬酸或柠檬汁,或无机酸(或其盐),如磷酸(及其盐)调节。
按照常规方式,由上述各种材料可以制备含水包油型油/脂的食物,如调味品、蛋黄酱、咖啡奶油、冰淇淋、酱油、汤料和饮料。
(2)含油包水型油/脂的食物
水相与油相的重量比为90/10至1/99、优选80/20至10/90、尤其优选70/30至35/65。油相中POV为不超过10、优选不超过3、尤其是不超过1。油相中甘油二酯的含量为5至59.9%、优选10至50%、尤其优选15至45%。甘油三酯的含量为10.1至94.9%、优选47至89.9%、尤其是53至84.9%。甘油二酯含量与单酸甘油酯含量的比率优选为不小于1。甘油二酯的脂肪酸组分中α-亚麻酸的含量为20至80%、优选30至70%、尤其优选40至65%。(具有至少2个碳-碳双键的脂肪酸的含量)/(ω9-不饱和脂肪酸+饱和脂肪酸的含量)的比率为0.7至7.5,优选1.2至5,尤其优选1.5至4。在甘油三酯的脂肪酸组分中的ω3-不饱和脂肪酸含量为不超过40%,优选不超过25%,尤其是不超过20%。植物甾醇的含量为0至10%、优选1至7%,尤其是2至5%,而乳化剂含量为0.01至5%,尤其是0.05至3%。
可以常规方式从上述各种材料制备含油包水型油/脂的食物,如人造黄油和涂抹食品。
(3)小袋含油/脂的食物
油/脂的含量为1至30%、尤其优选1至20%。油/脂中POV为不超过10、优选不超过3、尤其是不超过1。油/脂中的甘油二酯含量为5至59.9%、优选10至50%、尤其优选15至45%。甘油三酯的含量为10.1至94.9%、优选47至89.9%、尤其是53至84.9%。甘油二酯含量与单酸甘油酯含量的比率优选为不小于1。甘油二酯的脂肪酸组分中α-亚麻酸的含量为20至80%、优选30至70%、尤其优选40至65%。(具有至少2个碳-碳双键的脂肪酸的含量)/(ω9-不饱和脂肪酸+饱和脂肪酸的含量)的比率为0.7至7.5,优选1.2至5,尤其优选1.5至4。在甘油三酯的脂肪酸组分中的ω3-不饱和脂肪酸含量为不超过40%,优选不超过25%,尤其是不超过20%。植物甾醇的含量为0至20%、优选1至20%,尤其是2至15%。优选加入40至99%量的碳水化合物如蔗糖、葡萄糖、果糖、麦芽糖、木糖醇、山梨醇、赤藓醇或淀粉,而优选加入0至20%、尤其优选1至10%量的由泡腾剂(如碳酸氢钠)和酸性剂(如酒石酸、富马酸或柠檬酸)所组成的碳化剂。
可以常规方式通过上述材料制备含油/脂的小袋食物如片糖、蜜饯、焦糖和胶质糖。特别是采用碳化剂可使食物在口中融化。
(4)焙烤食物
油/脂的含量优选为1至40%、尤其优选5至35%。油/脂中POV为不超过10、优选不超过3、尤其是不超过1。油/脂中的甘油二酯含量为5至59.9%、优选10至50%、尤其优选15至45%。甘油三酯的含量为10.1至94.9%、优选47至89.9%、尤其是53至84.9%。甘油二酯含量与单酸甘油酯含量的比率优选为不小于1。甘油二酯的脂肪酸组分中α-亚麻酸的含量为20至80%、优选30至70%、尤其优选40至65%。(具有至少2个碳-碳双键的脂肪酸的含量)/(ω9-不饱和脂肪酸+饱和脂肪酸的含量)的比率为0.7至7.5,优选1.2至5,尤其优选1.5至4。在甘油三酯的脂肪酸组分中的ω3-不饱和脂肪酸含量为不超过40%,优选不超过25%,尤其是不超过20%。植物甾醇的含量为0至20%、优选1至20%,尤其是1至15%。面粉含量为10至70%,尤其优选20至60%。优选焙烤食物含有0至30%、尤其优选5至25%量的母鸡的全蛋、蛋黄和蛋白及其分离或分解的产品中的至少一种。优选盐的含量为0至2%、尤其优选0.1至1%。碳水化合物的含量为0至25%,而发酵粉的含量为0至1%。
可以常规方式从这些材料制备焙烤食物如面包、蛋糕、饼干和曲奇。
药物用途的例子包括各种可口服的制剂,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种可口服的制剂,可根据可口服的制剂的剂型常规使用每一种试剂。可口服的制剂的例子包括血小板凝聚抑制剂。加入到可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,但通常优选其加入量为0.1至100%、优选1至80%、尤其优选5至80%。就剂量而言,优选服用0.2至50g、优选1至25g、尤其优选2至15g(以油/脂组合物计),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,但通常的加入量为1至30%,尤其优选1至20%。
在对本发明进行了概括的描述后,通过参照某些具体的实施例可获得对本发明的进一步理解,除非另有说明,否则此处所提供的实施例仅用于举例说明,而非对本发明作出限制。
实施例
实施例1
制备以下的油/脂组合物。分析显示于表1中。油/脂组合物1
在氮气气氛及220℃下,使400重量份的紫苏子油(Ohta Oil MillCo.,Ltd的产品)、84重量份的甘油和0.2重量份的甲醇钠(CH3ONa)反应1.5小时。随后经硅胶柱层析将所得反应混合液分流(洗脱溶剂:己烷和乙酸乙酯的混合液(先为100∶0,接着为90∶10,随后为80∶20,最终为70∶30))。蒸发除去溶剂后,再次将剩余物混和,由此得到油/脂组合物1。油/脂组合物2
通过使用Lipozyme IM”(Novo Nordisk Bioindustry的产品)和固定脂酶制剂,使650重量份的紫苏子油脂肪酸和107重量份的甘油在40℃及0.07hPa下酯化6小时,接着过滤除去脂酶制剂。然后使所述反应混合物在215℃进行分子蒸馏,接着进行脱色、用水洗涤,然后在215℃下进行除臭2小时。往20重量份所得的油/脂组合物中加入80重量份的菜籽油,从而得到油/脂组合物2。油/脂组合物3
以制备油/脂组合物2所用类似的方式(不同之处在于将反应时间降低至5小时),使325重量份的紫苏子油脂肪酸、325重量份的高油酸红花油脂肪酸和107重量份的甘油进行酯化。经过滤、分子蒸馏、水洗和在215℃下除臭2小时后,得到油/脂组合物3。油/脂组合物4
通过使用Lipozyme IM”,在0.067hPa和40℃下使650重量份的菜籽油脂肪酸和107重量份的甘油酯化5小时,接着过滤除去脂酶制剂。经235℃的分子蒸馏、水洗和在235℃下除臭1小时后,得到油/脂组合物4。油/脂组合物2a
通过混合以下物质制备油/脂组合物2a:100重量份的油/脂组合物2、0.02重量份的生育酚(混合维生素EMDE-6000”;Yashiro Co.,Ltd.的产品)、0.1重量份的儿茶酸(“Sunkatol 1号”;Taiyo ChemicalCo.,Ltd.的产品)、0.25重量份的迷迭香(Harbalox HT-0型萃取物”;Kalsec,Inc.的产品)、0.05重量份的植物甾醇(Tama Biochemical Co.,Ltd.的产品)和0.1重量份的THL-3”(聚甘油脂肪酸酯,HLB=1;Sakamoto Yakuhin Kogyo Co.,Ltd.的产品)。油/脂组合物2b
通过混合100重量份的油/脂组合物2、0.02重量份的生育酚和0.1重量份的儿茶酸和0.1重量份的THL-3”制备油/脂组合物2b。油/脂组合物2c
通过混合100重量份的油/脂组合物2、0.02重量份的生育酚、0.1重量份的儿茶酸、0.02重量份的VCP(维生素C棕榈酸酯;Roche,Ltd.的产品)、0.3重量份的植物甾醇和0.1重量份的THL-3”制备油/脂组合物2c。油/脂组合物2d
通过混合100重量份的油/脂组合物2、0.02重量份的生育酚、0.02重量份的VCP”和2重量份的植物甾醇制备油/脂组合物2d。
表1
油/脂组合物 | 油/脂组合物 | ||||
本发明产物 | 对比产物 | ||||
1 | 2 | 3 | 4 | ||
甘油酯组合物*1 | TGDGMGFA | 40.652.86.40.2 | 81.917.70.30.1 | 68.330.11.20.4 | 13.585.11.10.3 |
酸值 | 0.37 | 0.20 | 0.83 | 0.62 | |
POV meq/kg | 0.28 | 0.12 | 0.22 | 0.19 | |
颜色(10R+Y,Lovibond方法) | 23.5 | 12.2 | 15.4 | 13.7 | |
DG构成的脂肪酸*2 | C18∶3(ω3) | 58.9 | 58.0 | 41.6 | 10.5 |
C18∶1(ω9)C20∶1C22∶1 | 12.80.00.0 | 17.60.10.0 | 34.10.10.0 | 57.01.71.0 | |
C18∶2(ω6) | 16.4 | 16.9 | 15.0 | 21.9 | |
C16∶0C18∶0 | 5.61.5 | 5.71.7 | 6.02.6 | 3.71.8 | |
至少2双键的/(ω9+饱和的) | 3.8 | 3.0 | 1.3 | 0.5 | |
TG构成的脂肪酸*2 | C18∶3(ω3) | 58.7 | 12.9 | 39.3 | 10.4 |
C18∶1(ω9)C20∶1C22∶1 | 12.90.00.0 | 56.51.61.0 | 35.50.10.0 | 57.11.71.0 | |
C18∶2(ω6) | 16.5 | 21.6 | 15.2 | 21.8 | |
C16∶0C18∶0 | 5.71.5 | 4.01.8 | 6.22.6 | 3.81.8 |
*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。
实施例2
在直径为20mm的试管中装入每种如此制得的油/脂组合物各20g(在将0.02重量份的儿茶酚溶解在100重量份的油/脂组合物中后进行)。将所述试管中的油/脂组合物加热至180℃。通过固定的不锈钢试管,在加压下将蒸馏水以0.1mL/min的速率加入到各油/脂组合物中。6小时后测量到酸值升高。所述值(AV)通过日本油化学家协会用于分析油、脂和衍生物的标准方法2.3.1测定。结果显示于表2中。表2
酸值的升高ΔAV | |
本发明的油/脂组合物1 | 0.40 |
本发明的油/脂组合物2 | 0.26 |
本发明的油/脂组合物3 | 0.33 |
对比油/脂组合物4 | 0.67 |
可见本发明的油/脂组合物1至3均具有优异的热稳定性。
实施例3
将出生7周的C57BL/6J雄性老鼠分成7组。经过连续喂养含有以下组成的膳食5个月后,对它们进行称重。用乙醚麻醉,然后从腹主动脉收集血液。测量血糖水平、胰岛素和瘦素,结果显示在表3中,对比产品1的数据设定为100。表3
*:p<0.05,与对比产品2的膳食明显不同。
本发明产物 | 对比产品 | |||||||
1 | 2 | 3 | 1 | 2 | 3 | 4 | ||
膳食组成(%) | 菜籽油紫苏子油本发明的油/脂组合物1本发明的油/脂组合物2本发明的油/脂组合物3对比油/脂组合物4 | 15.0-15.0--- | 15.0--15.0-- | 15.0---15.0- | 5.0----- | 30.0----- | 15.015.0---- | 15.0----15.0 |
酪蛋白无机混合物维生素混合物纤维素淀粉 | 20.03.51.04.041.5 | 20.03.51.04.041.5 | 20.03.51.04.041.5 | 20.03.51.04.066.5 | 20.03.51.04.041.5 | 20.03.51.04.041.5 | 20.03.51.04.041.5 | |
体重血糖水平胰岛素瘦素 | 114100*121*342* | 118113158*505* | 117111129*414* | 100100100100 | 1321239231749 | 1301206281287 | 121117474356* |
血糖水平的测量方法:Glucose test-Wako”(Wako Pure ChemicalIndustries的产品)
胰岛素的测量方法:iInsulin Measuring Kit”(Morinaga SeikagakuKenkyujo的产品)
瘦素的测量方法:Mouse瘦素Measuring Kit”(MorinagaSeikagaku Kenkyujo的产品)
本发明的油/脂组合物均具有优异的血糖水平降低作用、改进的抗胰岛素作用和降低瘦素的作用。实施例4
两名男性成年志愿者在12个月内食用以油/脂组合物2作为食用油(烹饪用油)的膳食。平均摄取油/脂组合物2的量为12.3g/人/日,与日本成年人的平均食用油摄取量类似。在表4中分表显示了测试前后BMI和身体脂肪比率的测量结果。任何项目均存在降低的趋势。
身体脂肪比率的测量方法:阻抗法
内脏脂肪的测量方法:CT扫描法
皮下脂肪的测量方法:CT扫描法表4
实施例5
摄取前 | 摄取后 | |||
A:51岁 | BMI身体脂肪比率内脏脂肪皮下脂肪血清TG | kg/m2%cm2cm2mg/dL | 25.6625.513613562 | 23.8723.211211049 |
B:32岁 | BMI身体脂肪比率内脏脂肪皮下脂肪血清TG | kg/m2%cm2cm2mg/dL | 24.6524.58410386 | 24.1523.5928953 |
使用已往其中加入各种量的ALA-DAG的食用油来测试。使用含49%的亚麻酸的ALA/DAG作为受测物质表5。按照Birgitte等人的方法(JAOCS,65,905(1988)),在固定脂酶的存在下,使用亚麻仁油(Yoshihara Oil Mill,Ltd的产品)制备ALA/DAG。考虑National NutritionSurvey(1998)关于食用油的平均摄取量,将ALA/DAG加入到日摄取量(10g)的食用油中。在第1剂量组中,将通过混和2.5g ALA/DAG和7.5g菜籽油得到的食用油(2.5g油)用作10g的测试油。而在第2剂量组中,则使用通过混和3.75g ALA/DAG和6.25g菜籽油得到的食用油(3.75g油)。另一方面,在对照组中,使用仅由TAG组成的食用油(对照油)(表6),其中TGA通过将菜籽油(Nisshin Oil Mills,Ltd)和紫苏子油(Ohta Oil Mill Co.,Ltd)混和,随后调节所述混合物使得具有与在第1剂量组中使用的油类似的脂肪酸组成。受测物质以采用各食用油制备的松饼、蛋黄酱、调味品或汤的形式提供。测试分三组进行,即是对照组(TAG)、第1剂量组(2.5g的ALA/DAG)和第2剂量组(3.75g的ALA/DAG)。表5:实验类脂的组成
DG脂肪酸的组成(%)
脂肪酸 ALA/DAG |
C14∶0 0.0 |
C16∶0 5.4 |
C18∶0 3.4 |
C18∶1 19.3 |
C18∶2 15.8 |
C18∶3 49.0 |
其它 7.1 |
甘油酯的组成
表6:测试1中膳食脂类的脂肪酸组成
ALA/DAG |
DG 87.0 |
TG 11.5 |
其它 1.5 |
脂肪酸 | 对照油 | 2.5g油 | 3.75g油 |
C14∶0 | 0.1 | 0.1 | 0.1 |
C16∶0 | 4.6 | 4.5 | 4.6 |
C18∶0 | 2.0 | 2.4 | 2.5 |
C18∶1 | 51.7 | 49.5 | 44.6 |
C18∶2 | 19.5 | 19.3 | 18.8 |
C18∶3 | 20.9 | 21.5 | 25.9 |
其它 | 1.2 | 2.7 | 3.5 |
按照Helsinki的说明,该测试在得到Kao Corporation的临床测试伦理委员会的批准后,在医生的观察下非常小心的进行。
该测试在66位健康的男性成年志愿者(Kao Corporation的雇员),平均年龄35.7岁,平均身体质量指数(BMI)23.3(kg/m2)。
将它们分成三组,使得三组中的BMI几乎相等。在摄入了含菜籽油的对照受测膳食(10g/日)4周后,进行12周的双盲摄入测试。允许他们在任何时候摄入受测物质。考虑到National NutritionSurvey(1998)(National Nutrition”Daiichi Shuppan Publishing Co.,Ltd于2000年出版)要求的总摄取量,按照Watanabe等人的方法(J.Jpn.OilChem.Soc.47,47-54(1998))在整个测试过程中,将所述受测膳食中总的油摄入量/日设定为50±5g。测试前各组的身体结构数据列于表7中。
教导所有的受测人员掌握“日本食物成分的标准表(StandardTables of Composition in Japan)(第四版)”(由Kagawa NutritionUniversity’s Publishing Division于2000年出版)规定的能量和脂类的摄入量。按照监控营养学家的指导,将能量和脂类的量写在工作日午餐和晚餐的每张菜单上,受测人员按照在菜单上膳食(其上标有能量和脂类的量)进食。休息日的膳食则考虑“日本食物成分的标准表(第四版)”提出的脂类量和能量来进食。在测试过程中,将醇摄取量/日限定在不超过一大瓶啤酒(633mL)的醇的量。详细记录受测人员每天的膳食和每天膳食中的点心。使用“日本食物成分的标准表(第四版)”分析膳食的详细组成。在测出过程中,还要求受测人员保持测试前的运动量。
表7:受测人员的起始特征
指数 | 对照 ALA-DG剂量1 剂量2 |
受测人员的数目 | 22 22 22 |
年龄(y) | 34±2 37±2 36±2 |
体重(kg) | 69.4±1.5 67.7±1.9 67.1±1.4 |
身高(cm) | 172.2±1.3 171.0±1.5 169.6±1.4 |
身体质量指数(kg/m2) | 23.4±0.6 23.1±0.5 23.4±0.5 |
腰围(cm) | 82.3±1.8 82.5±1.8 82.5±1.4 |
臀围(cm) | 96.3±0.8 95.7±1.0 94.8±0.7 |
腰/臀比率 | 0.85±0.01 0.86±0.01 0.87±0.01 |
皮肤褶皱的合计厚度(mm) | 32±2 34±2 31±2 |
总的脂肪(cm2) | 160.9±21.8 177.0±20.1 170.2±15.5 |
内脏脂肪(cm2) | 60.5±11.6 57.9±8.2 61.3±8.7 |
皮下脂肪(cm2) | 100.5±12.5 119.2±13.9 108.9±10.1 |
肝/脾的CT比率 | 0.99±0.06 1.11±0.05 1.08±0.03 |
表述数值为平均值±标准误差测试:皮肤皱折厚度和身体脂肪比率的测量
按照测径器的方法,使用“Fat-o-meter”(由Takei ScientificInstruments Co.,Ltd.生产)(由Health Nutrition Inormation Society,National Nutrition”(1995)编辑(National Nutrition Survey(1993),由Daiichi Shuppan Publishing Co.,Ltd出版)在两个部位测试皮肤皱折,即在上臂突出部分的中点处和背部肩胛的低点处进行测量。腹部CT扫描
在肚脐部分的横截面,以及在脾和肝处于相同横截面的位置处进行CT扫描。
按照Tokunage等人的方法(Int.J.Obes.,7,437(1983)),从CT图象测得总的脂肪面积、内脏脂肪面积和皮下脂肪面积。由后两种面积计算V/S比率(内脏脂肪面积/皮下脂肪面积)(Clinical Endocrinoligy,夏季特刊,35(1990);Bulletin of the Physical Fitness Research Institute,77,131(1991))。按照Katoh等人的方法(Acta hepatological Japonica,25,1097(1984))测定肝/脾CT比率。为了进行CT扫描,使用了TCT-300”和Toshiba Medical System Co.,Ltd.的X Vision RIAL”和HitachiMedical Corpotation的PRATICO”。
数据表示为平均值±标准误差。所述身体结构数据表示的是与测试开始时(设定为100)的相对值。采用成对的t测验法比较测试开始时的值和各组的测量值。各组间的比较采用t测验法。
在物理检验(表8)中可见相对于开始测试前的初始值,腰围、臀围、皮肤皱折厚度和皮下脂肪面积明显降低,而肝/脾CT比率明显升高,即是在各受测组均观测到肝脂肪的降低。在第1剂量组和第2剂量组中,观测到内脏脂肪面积和皮下脂肪面积相对于开始测试前的初始值有明显的降低,这些降低意味着与对照组为显著的不同。
表8:身体指数变化速率的改变
对照 | 第1剂量组 | |
0W 4W 8W 12w | 0w 4w 8w 12w | |
体重身体质量指数腰围臀围腰围/臀围比率皮肤皱折厚度总的脂肪面积内脏脂肪面积皮下脂肪面积肝/脾CT比率 | 100 99.6±0.2 99.4±0.3 99.5±0.4100 99.6±0.2 99.4±0.3 99.5±0.4100 99.4±0.2## 99.3±0.3 98.9±0.4##100 97.9±0.2## 98.1±0.2## 98.3±0.3##100 101.5±0.3## 101.3±0.4## 100.7±0.3#100 96.3±0.8## 94.4±1.0## 92.9±1.5##100 91.9±2.2## 93.3±2.8# 98.4±4.0100 94.1±3.8 94.0±4.2 104.6±6.3100 92.4±2.4## 94.1±2.7# 97.2±3.5100 112.0±4.0## 112.0±4.3# 108.3±3.6# | 100 98.7±0.4## 98.4±0.4## 98.6±0.6#100 98.7±0.4#3 98.4±0.4## 98.6±0.6#100 98.3±0.3## 98.1±0.4## 97.6±0.5##100 97.8±0.3## 97.9±0.2## 97.9±0.3##100 100.5±0.4 100.2±0.3 99.6±0.4100 96.4±0.8## 92.6±1.0## 91.7±1.3##100 92.7±1.7## 87.3±2.5##* 86.6±4.0##*100 92.2±3.0# 89.3±3.9#* 88.6±4.8#*100 92.9±1.7## 87.0±2.9##* 88.0±4.0##*100 96.8±2.3* 108.8±4.8 110.1±5.2 |
第2剂量组 | ||
0w 4w 8w 12w | ||
体重身体质量指数腰围臀围腰围/臀围比率皮肤皱折厚度总的脂肪面积内脏脂肪面积皮下脂肪面积肝/脾CT比率 | 100 99.0±0.3## 98.9±0.5# 98.4±0.5##100 99.0±0.3## 98.9±0.5# 98.4±0.5##100 98.6±0.4## 98.4±0.5## 98.1±0.5##100 98.7±0.6# 98.3±0.3## 98.1±0.3##100 99.9±0.5* 101.2±0.4 99.9±0.4100 96.0±0.8## 93.0±1.3## 91.2±1.6##100 92.6±1.8## 86.6±3.0## 86.4±3.3##*100 90.8±2.2## 85.9±4.1## 85.6±4.8##*100 93.3±2.1## 87.5±2.8## 87.1±3.0##*100 101.7±2.1* 105.4±2.3# 108.7±2.5## |
数值为平均值±标准误差
与对照膳食组的明显差别,*p<0.05,**p<0.01
与开始测试时的值的明显差别,#p<0.05,##p<0.01实施例6
本实验是在取得Kao Corporation的动物保护委员会和动物伦理委员会的批准和管理下进行的。作为一种实验用动物,C57BL/6J小鼠(出生7周,雄性,购自CLEA JAPAN/Tokyo)在23±2℃的室温和55±10%的相对湿度下饲养并在7:00-19:00进行光照。买回老鼠后花7天时间使其适应。将其称重并分组使得这些组的平均重量基本相同(n=5/组)。其食物和水保持随意。用Roden CAFE(Oriental Yeast Co.,Ltd./Tokyo的产品)进行喂食,每2天改变饲料。每周一次测量每一个实验组(n=5/笼/组)每24小时的食物摄取量并确定能量摄取量。在上述条件下饲养20周。受测物质和喂食原料
根据Birgitte等人的方法(JAOCS,65,905(1988))在固定脂酶的存在下从紫苏子油中制备ALA-DG。ALA-DG和红花油与菜籽油的混合油(SR-油)的组成示于表9中。在SR-油中,脂肪酸组分的油酸和亚油酸的量分别为29.1%和57.8%,而在ALA-DG中,脂肪酸组分的-亚麻酸的量为60.8%。ALA-DG的酰基甘油酯中的DG和TG的含量分别为85.2%和14.1%。1,3-甘油二酯与1,2-甘油二酯之比约为7∶3。猪脂、蔗糖、酪蛋白、纤维素、无机混合物、维生素混合物和-马铃薯淀粉均购自Oriental Yeast Co.,Ltd.,而红花油与菜籽油则购自Nisshin Oil Mills Ltd.。表9:各种实验油的组成(%)
脂肪酸 | SR-油a | ALA-DGb |
16∶0 | 6.0 | 5.7 |
18∶0 | 2.2 | 1.8 |
18∶1 | 29.1 | 14.0 |
18∶2 | 57.8 | 15.9 |
18∶3 | 2.5 | 60.8 |
20∶0 | 0.4 | n.d. |
20∶1 | 0.6 | n.d. |
22∶0 | 0.3 | n.d. |
22∶1 | 0.2 | n.d. |
其它 | 0.9 | 1.8 |
甘油酯
MG | n.d. | 0.7 |
DG | 1.1 | 85.2 |
TG | 97.2 | 14.1 |
a:红花油∶菜籽油=70∶30
b:富含α-亚麻酸的甘油二酯
n.d.:未检出测量:体重、内脏脂肪重量和肝脏重量的测量
实验期间每周均对老鼠进行称重。在完成实验后使老鼠禁食12小时,用醚麻醉。在放血死亡后进行解剖。称重每一部分的内脏脂肪(附睾、肠系膜、腹膜后和肾周围)和肝脏。
饲料的组成与卡里路示于表10中。表10:实验饲料的组成(%)
成分 | LFa | HFb | HF+ALA-DG |
ALA-DGc | - | - | 3.0 |
SR-油d | 5.0 | 30.0 | 27.0 |
蔗糖 | - | 13.0 | 13.0 |
酪蛋白 | 20.0 | 20.0 | 20.0 |
纤维素 | 4.0 | 4.0 | 4.0 |
无机混合物e | 3.5 | 3.5 | 3.5 |
维生素混合物f | 1.0 | 1.0 | 1.0 |
马铃薯淀粉 | 66.5 | 28.5 | 28.5 |
卡路里(Kcal/100g) | 399.7 | 522.2 | 522.2 |
a:低脂肪食物
b:高脂肪食物
c:富含α-亚麻酸的甘油二酯
d:红花油∶菜籽油=70∶30
e:AIN-76规定
f:AIN-76规定+胆碱酒石酸氢酯(20g/100g)
低脂肪饲料(LF)含有5%的类脂,而高脂肪饲料(HF)含有30%的类脂及13%的蔗糖。每100g的饲料LF的卡路里为399.7Kcal,HF的卡路里为522.2Kcal,这表明后者的卡路里较前者高约30%。通过用3%的ALA-DG代替3%SR油的HF可制备加有ALA-DG的饲料(10%的总脂类代替)。将如此获得的饲料分成浅色的小包,每一包含有2天的食物,在进行氮气吹扫后,将这些小包在4℃下储存。
结果表示为平均值±标准误差。通过方差的单向分析(one wayanalysis of variance)(ANOVA),接着采用Fisher的PLSD测试来进行统计分析,统计显著性定义为p<0.05。
在测试组中开始时的体重没有显著的差别(表11)。
第20周在每一个测试组中可观察到重量的增加。在加有ALA-DG的组中,与HF组相比其重量增加受到抑制。第20周在不同浓度的HF组中可清楚看到重量及重量增加有重大的差别。
就测试中能量摄入而言,虽然观察到LF组与各HF组及ALA-DG代替组间存在明显区别,但没有观察到HF组和ALA-DG代替组间的明显差别。
与HF组比较,ALA-DG代替组的内脏脂肪重量、肠系膜脂肪重量、腹膜后的脂肪重量和肾周脂肪重量均具有显著低的值(表11)。
就肝重量而言,HF组和ALA-DG代替组较LF组具有明显高的值,但没有观察到HF组和ALA-DG代替组间的明显差别(表11)。表11:试验20周ALA-DG对体重、肝重量和内脏脂肪重量的影响
饮食处理 | |||
LFa | HFb | HF+ALA-DGc | |
体重(g) | |||
初始 | 22.0±0.6 | 22.5±0.9 | 22.0±0.7 |
最终 | 27.6±1.7*** | 36.4±2.3 | 32.0±3.7* |
增加(20周) | 5.6±1.2*** | 13.8±1.9 | 10.0±3.1* |
肝重量(g) | 0.92±0.07*** | 1.25±0.11 | 1.16±0.12 |
内脏重量(g) | |||
总计 | 1.264±0.380*** | 3.180±0.823 | 2.284±0.873 |
附睾 | 0.578±0.194*** | 1.620±0.328 | 1.188±0.516 |
肠系膜 | 0.454±0.101*** | 0.874±0.161 | 0.634±0.156* |
腹膜后 | 0.162±0.068*** | 0.488±0.0094 | 0.340±0.151* |
肾周围 | 0.070±0.022** | 0.198±0.068 | 0.122±0.056* |
卡路里(Kcal/笼/天) | 57.4±2.8** | 68.6±1.3 | 66.5±4.2 |
各数值为平均值±SD
a:低脂肪食物
b:高脂肪食物
c:富含α-亚麻酸的甘油二酯
与HF的重大差别,*p<0.05,**p<0.01,***p<0.001
实施例7:炒蛋
往100g全蛋中加入0.5g盐和0.1g胡椒。用筷子将它们充分打散。在煎锅(24cm)中装入5g本发明的油/脂组合物2a,加热(城市煤气,流速:2.2L/min)。30秒后,将经打散的蛋倒入所述煎锅中。将该蛋加热20秒,同时用筷子搅拌。按照这种方法做成了炒蛋。实施例8:软胶囊
在口服软胶囊中包封了300mg本发明的油/脂组合物2c,由此制得软胶囊。
实施例9:片剂
将以下组分混和,将得到的混合物压缩成片剂,各重200mg。片剂组成:本发明的油/脂组合物2d 10.0%玉米淀粉 44.0结晶纤维素 40.0羧甲基纤维素钙 5.0硅酸酐 0.5硬脂酸镁 0.5实施例10:油-水分离的调味品
将25重量份的葡萄酒醋(Nakano Suten的产品)、1.25重量份的盐、0.3重量份的胡椒和0.25重量份的芥末混和。往所得的混合物中加入45重量份的本发明的油/脂组合物2b,由此制得油-水分离的调味品。实施例11:蛋黄酱
组成:
本发明的油/脂组合物2b 65.0%
蛋黄 15.0
醋(酸度:10%) 7.0
精制糖 1.0
谷氨酸钠 0.4
盐 0.3
芥末(粉末) 0.3
增稠剂(黄原酸胶) 0.2
水 10.8
在均质混均机中搅拌和混合上述各种组分(本发明的油/脂组合物2b除外),将油/脂组合物2b滴加到所得的混合物中使混合物预先乳化。通过均质混均机进一步使预先乳化的乳化液混均,从而制得蛋黄酱(pH=4.0)。实施例12:人造奶油状涂抹食品
重量份(油相)本发明的油/脂组合物1 33.38硬化棕榈油(IV=2) 4.0硬化豆油(IV=43) 2.0单酸甘油酯 0.5香料 0.1维生素E 0.02(水相) 重量份蒸馏水 58.4脱脂奶 0.3盐 1.3
制备上述的油相和水相,接着在均质混均机进行混合和乳化。以常规的方式使所得乳化液冷却并增塑成人造奶油状涂抹食品。
实施例13:片剂(糖果)
重量份木糖醇 28.4山梨醇 56.9本发明的油/脂组合物2b 2.5植物甾醇(Tama Biochemical Co., 2.5Ltd.的产品)香料(姜油) 1.2柠檬酸 3.0碳酸氢钠 5.0着色剂(姜黄粉) 0.5
将上述各种原材料混合后,在研钵中研磨所得混合物。以常规的方式通过压片机(24.5Mpa,4秒)将所得碎粉压制成片,每片重2g。
实施例14:松饼
重量份面筋含量低的面粉 350面筋含量高的面粉 150精制糖 150全蛋 125本发明的油/脂组合物2b 200盐 2.5
将精制糖、盐和本发明的油/脂组合物2b放入碗中,用Hobart混合机搅拌。将全蛋逐渐加入到所得混合物中,再重新用Hobart混合机搅拌。将预先混合的面筋含量低的面粉和面筋含量高的面粉的混合物以三部分加入,接着用Hobart混合机搅拌。将所得的生面团分成数团,每团重25g,并填充到金属模内。在烘箱(160℃,50分钟)烘烤后将其从模中取下,冷却,从而制得短面包。实施例15:奶油鸡蛋卷
重量份面筋含量高的面粉 100全蛋 50本发明的油/脂组合物2b 30精制糖 15水 15酵母 5激酵母活性剂 0.1脱脂奶 4盐 2
在均质混均机中将上述各种原材料(本发明的油/脂组合物2b除外)以低速混合30秒。然后加入油/脂组合物2b,接着进行混合(低速5分钟,中速22分钟)。为了便于发酵,使生面团上升至27℃30分钟,然后在5℃的低温15分钟。将所得的生面团分成数团,每团重37g,并将其揉成球状。使其上升至33℃60分钟进行发酵,在烘箱(190℃,9分钟)中烘烤,从而制得奶油圆球蛋糕。
工业适用范围
本发明的油/脂组合物具有优异的热稳定性,具有抵抗身体脂肪积累作用和抵抗内脏脂肪积累作用,降低血糖水平的作用、改善抵抗胰岛素的作用和降低瘦素水平的作用,还可用作药物、作为糖尿病或肥胖的预防性或治疗性食物和饲料。
很显然,按照以上的描述可以做出许多改良和变更。因此应理解在所附权利要求书的范畴内,除了在此处所具体描述的之外可以实施本发明。
本申请基于2000年8月8日在日本专利局提交的日本申请2000-239573,其全部内容此处通过引用并入本文中。
Claims (16)
1.一种油/脂组合物,所述组合物包含:
i)10.1至94.9%重量的甘油三酯;
ii)0.1至30%重量的单酸甘油酯;和
iii)5至59.9%重量的甘油二酯,所述甘油二酯含有15至90%重量的具有少于20个碳原子的ω3-不饱和脂肪酸作为其脂肪酸组分。
2.权利要求1的油/脂组合物,其中所述具有少于20个碳原子的ω3-不饱和脂肪酸为α-亚麻酸。
3.权利要求1或2的油/脂组合物,其中所述甘油二酯和所述单酸甘油酯的重量比率大于或等于1,且POV不超过10。
4.权利要求1至3中任一项的油/脂组合物,所述组合物具有不超过3的POV、不超过25的颜色(10R+Y),并含有47至89.9%重量的所述甘油三酯、0.1至2%重量的所述单酸甘油酯、10至50%重量的所述甘油二酯和不超过1%重量的游离脂肪酸(盐),其中所述作为其脂肪酸组分的甘油二酯含有30至70%重量的α-亚麻酸、10至50%重量的油酸、5至40%重量的ω6-不饱和脂肪酸、(具有至少两个碳-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至5、80至100%重量的不饱和脂肪酸;所述甘油三酯具有不超过25%重量的ω3-不饱和脂肪酸和55至100%重量的不饱和脂肪酸作为其脂肪酸组分;具有至少4个碳-碳双键的脂肪酸占所有脂肪酸组分的比例不超过2%重量。
5.权利要求1至3中任一项的油/脂组合物,所述组合物具有不超过1的POV、不超过20的颜色(10R+Y),并含有53至84.9%重量的所述甘油三酯、0.1至1.5%重量的所述单酸甘油酯、15至45%重量的所述甘油二酯和不超过0.5%重量的游离脂肪酸(盐),其中所述作为其脂肪酸组分的甘油二酯含有40至65%重量的α-亚麻酸、12至30%重量的油酸、10至30%重量的ω6-不饱和脂肪酸、(具有至少两个碳-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至4、90至100%重量的不饱和脂肪酸;所述甘油三酯具有不超过20%重量的ω3-不饱和脂肪酸和70至100%重量的不饱和脂肪酸作为其脂肪酸组分;所有的脂肪酸组分均不含具有至少4个碳-碳双键的脂肪酸。
6.权利要求1至5中任一项的油/脂组合物,所述组合物还含有不低于0.05%重量的植物甾醇。
7.一种食物,所述食物含有权利要求1至6中任一项的油/脂组合物。
8.一种饲料,所述饲料含有权利要求1至6中任一项的油/脂组合物。
9.一种药物,所述药物含有权利要求1至6中任一项的油/脂组合物。
10.一种烹饪用油,所述烹饪用油含有权利要求1至6中任一项的油/脂组合物。
11.权利要求7的食物,其中所述食物为含水包油型的油/脂的食物。
12.权利要求7的食物,其中所述食物为含油包水型的油/脂的食物。
13.权利要求7的食物,其中所述食物为小袋装的含油/脂的食物。
14.权利要求7的食物,其中所述食物为焙烤食物。
15.一种制备含脂肪或油的食物组合物的方法,其改进之处在于:采用权利要求1至6中任一项所要求保护的油/脂组合物制备所述食物组合物。
16.一种在油/脂中烹饪食物组合物的方法,其改进之处在于:在权利要求1至6中任一项所要求保护的油/脂组合物中加热食物。
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US (1) | US7008661B2 (zh) |
EP (2) | EP1307107B1 (zh) |
CN (1) | CN100421565C (zh) |
BR (1) | BR0113108A (zh) |
CA (1) | CA2417971C (zh) |
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2001
- 2001-08-07 EP EP01954488A patent/EP1307107B1/en not_active Expired - Lifetime
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- 2001-08-07 CA CA002417971A patent/CA2417971C/en not_active Expired - Fee Related
- 2001-08-07 WO PCT/JP2001/006778 patent/WO2002011550A2/en active IP Right Grant
- 2001-08-07 US US10/343,831 patent/US7008661B2/en not_active Expired - Lifetime
- 2001-08-07 DE DE60123849T patent/DE60123849T2/de not_active Expired - Lifetime
- 2001-08-07 DE DE60115660T patent/DE60115660T2/de not_active Expired - Lifetime
- 2001-08-07 BR BR0113108-7A patent/BR0113108A/pt not_active Application Discontinuation
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CN102970876A (zh) * | 2010-07-14 | 2013-03-13 | 花王株式会社 | 油包水型乳化组合物 |
CN102970876B (zh) * | 2010-07-14 | 2015-08-12 | 花王株式会社 | 油包水型乳化组合物 |
CN105212198A (zh) * | 2014-05-28 | 2016-01-06 | 中粮营养健康研究院有限公司 | 乳化剂作为抗冻性组分的用途和抗冻油脂组合物及其应用 |
CN105594890A (zh) * | 2014-11-14 | 2016-05-25 | 日清奥利友集团株式会社 | 加热烹调用油脂组合物、其制造方法和降低加热烹调后的烹调对象物中残留油分的方法 |
Also Published As
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DE60115660D1 (de) | 2006-01-12 |
DE60123849D1 (de) | 2006-11-23 |
CA2417971C (en) | 2010-01-19 |
CN100421565C (zh) | 2008-10-01 |
US7008661B2 (en) | 2006-03-07 |
CA2417971A1 (en) | 2002-02-14 |
DE60115660T2 (de) | 2006-08-03 |
EP1307107A2 (en) | 2003-05-07 |
WO2002011550A2 (en) | 2002-02-14 |
EP1430783B1 (en) | 2006-10-11 |
WO2002011550A3 (en) | 2002-05-30 |
US20030198727A1 (en) | 2003-10-23 |
EP1307107B1 (en) | 2005-12-07 |
DE60123849T2 (de) | 2007-05-24 |
EP1430783A1 (en) | 2004-06-23 |
BR0113108A (pt) | 2003-06-10 |
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