CN1468061A - 油/脂组合物 - Google Patents
油/脂组合物 Download PDFInfo
- Publication number
- CN1468061A CN1468061A CNA018166997A CN01816699A CN1468061A CN 1468061 A CN1468061 A CN 1468061A CN A018166997 A CNA018166997 A CN A018166997A CN 01816699 A CN01816699 A CN 01816699A CN 1468061 A CN1468061 A CN 1468061A
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- oil
- weight
- acid
- fat
- fatty acid
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Abstract
本发明提供一种油/脂组合物,所述组合物包含60-100%重量的甘油二酯,其中所述甘油二酯具有15-90%重量的少于20个碳原子的ω3-不饱和脂肪酸作为其脂肪酸组分,并且顺式ω3-不饱和脂肪酸/(顺式ω6-不饱和脂肪酸+饱和脂肪酸+反式不饱和脂肪酸)的重量比为1-6。所述组合物具有优异的内脏脂肪燃烧性能、身体脂肪燃烧性能和抗自氧化稳定性。
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,所述组合物具有良好的抗自氧化稳定性,并且由于其优异的内脏脂肪燃烧和身体脂肪燃烧性能而对健康极其有用。
背景技术
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含量(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 EnglandJ.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))。但是,人们指出具有高度生理活性的二十碳五烯酸或二十二碳六烯酸的双键多于其它脂肪酸,因此不仅在热稳定性,而且在抗自氧化稳定性方面均存在严重问题。在目前的情况下,这种脂肪酸实际上仅用于一些产品。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,“The 6th edition of Recommended Dietary Allowances forJapanese”,健康福利省)。它指出反式不饱和脂肪酸增加了LDL-胆固醇水平,从而对健康造成坏的影响,例如增加了心血管疾病的危险。1999年11月FDA提议在营养标签中包括反式不饱和脂肪酸的量和限制反式不饱和脂肪酸在具有健康要求的食物或具有营养含量要求的产品中的量(FDA主页)。
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℃、合有预定量的维生素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。我们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))。
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(日本专利中请公开号4-300826)、用于脂肪肝的预防或治疗药物(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,并未说明甘油二酯在最大浓度时的效果。
本发明的一个目的是提供一种极其有用的、能够满足最新要求并有益于良好健康的油/脂组合物,更具体而言,所述组合物没有各种副作用(如肛门漏泄或对各种脂溶性维生素的吸收的抑制)、安全并且可以克服油和脂的缺点(如肥胖症倾向),具有无与伦比的身体脂肪燃烧-内脏脂肪燃烧作用和优异的抗自氧化稳定性。
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具有优异的内脏脂肪燃烧性能(内脏脂肪减少性能)和身体脂肪燃烧性能。
本发明提供一种油/脂组合物,所述组合物包含60-100%重量的甘油二酯,其中甘油二酯具有15-90%重量的少于20个碳原子的ω3-不饱和脂肪酸作为其脂肪酸组分,并且顺式ω3-不饱和脂肪酸/(顺式ω6-不饱和脂肪酸+饱和脂肪酸+反式不饱和脂肪酸)的重量比为1-6。
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“%”)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至少两个碳-碳不饱和键的脂肪酸。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。
为了体现出各种生理活性效果,优选少于20个碳原子的ω3-不饱和脂肪酸以20-80%、更优选30-70%、尤其优选40-65%的量结合到甘油二酯中。
从体现生理活性效果、抗自氧化稳定性以及脂肪酸平衡的观点来看,要求顺式ω3-不饱和脂肪酸与(顺式ω6-不饱和脂肪酸+饱和脂肪酸+反式不饱和脂肪酸)的重量比为1-6、优选1.2-5、更优选1.4-4、尤其优选1.5-3。
反式不饱和脂肪酸是在其分子中具有至少一个反式双键的不饱和脂肪酸。可通过红外吸收光谱(日本石油化学家协会用于分析油、脂和衍生物的标准方法2.4.4.2)或气相色谱(JAOCS,70,425(1993),等等)进行测定。由于健康的原因,反式不饱和脂肪酸的含量优选不超过5%。
从脂肪酸摄取平衡和ω3-不饱和脂肪酸的生理活性效果的观点来看,所述甘油二酯含有2-50%、优选5-40%、尤其优选10-30%的C18-22ω6-不饱和脂肪酸(如亚油酸和γ-亚麻酸)作为另一种脂肪酸组分。为了体现生理活性效果,不饱和脂肪酸的含量优选占甘油二酯的脂肪酸组分的70-100%、更优选80-100%、尤其优选90-100%。
ω9-不饱和脂肪酸的含量优选占甘油二酯的脂肪酸组分的10-60%,考虑到脂肪酸摄取平衡、生理活性和抗氧化稳定性,更优选为10-50%、尤其优选12-30%。ω9-不饱和脂肪酸的例子包括C10-24ω9-不饱和脂肪酸、优选为C16-22ω9-不饱和脂肪酸、更优选为油酸、二十碳烷单烯酸和二十二碳烷单烯酸。在这些酸中特别优选油酸。例如,从生理活性的观点来看,优选三油酸-三油酸甘油二酯的含量少于45%、更优选不超过40%。
含有这些脂肪酸组分的甘油二酯在所述油/脂组合物中的结合量为60-100%,但从生理活性效果及工业生产率的观点来看,其含量优选为65-99%、更优选70-95%、尤其优选75-92%。所述油/脂组合物的剩余组分为单酸甘油酯、甘油三酯和游离脂肪酸。为了带来味觉掩蔽效果、防止加热时冒烟和提高工业生产率,以0-40%、优选0.1-10%、更优选0.1-4%、尤其优选0.1-2%的量将单酸甘油酯结合到所述油/脂组合物中。最优选其量为0.1-1.5%。优选单酸甘油酯的脂肪酸组分与甘油二酯的脂肪酸组分相似。游离脂肪酸(盐)具有强烈的味道,因此为了防止味道变坏,优选将其含量控制在不超过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%。所述油/脂组合物的剩余组分含有甘油三酯。其含量优选为0-40%、优选为0.1-34.9%、更优选2-29.9%、尤其优选6-24.9%。从生理活性效果的观点来看,优选甘油三酯含有55-100%、更优选70-100%、仍更优选80-100%、尤其优选90-100%的C8-24、特别是C16-22的不饱和脂肪酸作为其脂肪酸组分。
为了获得抗氧化稳定性,优选将具有至少4个碳-碳双键的多不饱和脂肪酸(如二十碳烷五烯酸、二十二碳烷六烯酸和花生四烯酸)以不超过所有脂肪酸组分的15%、优选不超过5%、尤其优选不超过2%的量结合到本发明的油/脂组合物中。最优选所述组合物基本上不含这种多不饱和脂肪酸。
可如下制备本发明的油/脂组合物:使具有目标脂肪酸组分的油或脂与甘油进行酯交换反应,或使脂酶作用于目标脂肪酸组分或其酯与甘油的混合物,籍此进行酯化作用。为了防止反应期间出现异构化,更优选采用脂酶进行酯化作用。由于即使在采用脂酶进行的酯化作用中,异构化仍可因反应结束后所采用的纯化方式而发生,因此优选在温和的条件下进行纯化以使脂肪酸不出现异构化。此外,还优选使用具有较少反式酸含量的原材料油或脂。
从抗氧化稳定性和味道的观点来看,优选本发明的油/脂组合物在通过脱胶、酸去除、脱色、水洗涤或除臭纯化后使用。优选其过氧化值(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51/4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/脂组合物包含65-99%的甘油二酯、0.1-4%的单酸甘油酯、0.1-34.9%的甘油三酯和不超过1.5%的游离脂肪酸(盐),其中所述甘油二酯具有20-80%的α-亚麻酸、10-60%的油酸、2-50%的ω6-不饱和脂肪酸、70-100%的不饱和脂肪酸作为其脂肪酸组分,并且顺式ω3-不饱和脂肪酸/(顺式ω6-不饱和脂肪酸+饱和脂肪酸+反式不饱和脂肪酸)的重量比为1.2-5;甘油三酯具有70-100%的不饱和脂肪酸作为其脂肪酸组分;具有至少4个碳-碳双键的多不饱和脂肪酸的含量为不超过5%(基于所述油/脂组合物的所有脂肪酸组分计)。
本发明一种更优选的油/脂组合物包含70-95%的甘油二酯、0.1-2%的单酸甘油酯、2-29.9%的甘油三酯和不超过1%的游离脂肪酸(盐),其中所述甘油二酯具有30-70%的α-亚麻酸、10-50%的油酸、5-40%的ω6-不饱和脂肪酸、80-100%的不饱和脂肪酸作为其脂肪酸组分,并且顺式ω3-不饱和脂肪酸/(顺式ω6-不饱和脂肪酸+饱和脂肪酸+反式不饱和脂肪酸)的重量比为1.4-4;甘油三酯具有80-100%的不饱和脂肪酸作为其脂肪酸组分;具有至少4个碳-碳双键的多不饱和脂肪酸的含量为不超过2%(基于所述油/脂组合物的所有脂肪酸组分计)。
本发明一种尤其优选的油/脂组合物包含75-92%的甘油二酯、0.1-1.5%的单酸甘油酯、6-24.9%的甘油三酯和不超过0.5%的游离脂肪酸(盐),其中所述甘油二酯具有40-65%的α-亚麻酸、12-30%的油酸、10-30%的ω6-不饱和脂肪酸、90-100%的不饱和脂肪酸作为其脂肪酸组分,并且顺式ω3-不饱和脂肪酸/(顺式ω6-不饱和脂肪酸+饱和脂肪酸+反式不饱和脂肪酸)的重量比为1.5-3;甘油三酯具有90-100%的不饱和脂肪酸作为其脂肪酸组分;具有至少4个碳-碳双键的多不饱和脂肪酸的含量为0(基于所述油/脂组合物的所有脂肪酸组分计)。
本发明的油/脂组合物可含有抗氧化剂。在日常中用于食物或药物的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0.01-5%、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。
由于植物甾醇具有降低胆固醇的效果,因此本发明的油/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,植物甾醇在油/脂组合物中的含量将低于通过其它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不低于0.05%。虽然对植物甾醇的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1.2%-20%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、菜子油甾醇、α-谷甾烷醇、β-谷甾烷醇、豆甾烷醇、菜子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。
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/脂化合物除了展示出优异的生理活性(如促进内脏脂肪燃烧、促进身体脂肪燃烧、提高休眠新陈代谢和加速类脂新陈代谢)之外,还展现出其它各种生理活性,如促进血脂燃烧、改进肝功能、降低瘦素、降低PAI-1、降低血糖水平、改进胰岛素抗性和降低血压。此外,由于其具有优异的抗自氧化稳定性,因此可长时间储存并具有优异的味道。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,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,所述食物含所述组合物作为食物的一部分。可将展现特殊功能,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、粉末、颗粒、焙烤食物(如面包、蛋糕、曲奇、馅饼和烘馅饼面包皮),含有水包油型油/脂的食物(如汤、调味品、蛋黄酱、咖啡奶油、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0.1-100%、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。
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、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1/99-90/10、优选10/90-80/20、尤其优选30/70-75/25(油相/水相)。油相中甘油二酯的含量为60-100%、优选65-99%、尤其优选75-92%。甘油二酯的脂肪酸组分中α-亚麻酸的含量为20-80%、优选30-70%、尤其优选40-65%。顺式ω3-不饱和脂肪酸/(顺式ω6-不饱和脂肪酸+饱和脂肪酸+反式不饱和脂肪酸)之比为1-6、优选1.2-5、尤其优选1.5-3。植物甾醇的含量为0-10%、优选1-7%、尤其优选2-5%,乳化剂的含量为0.01-5%、尤其优选为0.05-3%,和稳定剂的含量为0.5%、尤其优选0.01-2%。PH值为1.0-7.0、优选2.0-6.0、尤其优选3.0-5.0,并且可以通过有机酸(或其盐)如醋、柠檬汁或柠檬酸或无机酸(或其盐)如磷酸(或其盐)调节pH值。
从上述的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90/10-1/99、优选80/20-10/90、尤其优选70/30-35/65。油相中甘油二酯的含量为60-100%、优选65-99%、尤其优选75-92%。甘油二酯的脂肪酸组分中α-亚麻酸的含量为20-80%、优选30-70%、尤其优选40-65%。顺式ω3-不饱和脂肪酸/(顺式ω6-不饱和脂肪酸+饱和脂肪酸+反式不饱和脂肪酸)之比为1-6、优选1.2-5、尤其优选1.5-3。植物甾醇的含量为0-10%、优选1-7%、尤其优选2-5%,和乳化剂的含量为0.01-5%、尤其优选为0.05-3%。
可以常规方式,从上述的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)小袋装含油/脂的食物
油/脂的含量为1-30%、尤其优选1-20%,油/脂中的甘油二酯含量为60-100%、优选65-99%、尤其优选40-65%。甘油二酯的脂肪酸组分中α-亚麻酸的含量为20-80%、优选30-70%、尤其优选40-65%。顺式ω3-不饱和脂肪酸/(顺式ω6-不饱和脂肪酸+饱和脂肪酸+反式不饱和脂肪酸)之比为1-6、优选1.2-5、尤其优选1.5-3。植物甾醇的含量为0-20%、优选1-20%、尤其优选2-15%。优选加入40-99%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0-20%、尤其优选1-10%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,通过采用上述材料制备小袋装的含油/脂食物如片糖、冰糖、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/脂的含量为1-40%、尤其优选5-35%,油/脂中的甘油二酯含量优选为60-100%、更优选65-99%、尤其优选75-92%。甘油二酯的脂肪酸组分中α-亚麻酸的含量为20-80%、更优选30-70%、尤其优选40-65%。顺式ω3-不饱和脂肪酸/(顺式ω6-不饱和脂肪酸+饱和脂肪酸+反式不饱和脂肪酸)的含量比为1-6、优选1.2-5、尤其优选1.5-3。植物甾醇的含量为0-20%、优选1-20%、尤其优选1-15%。面粉含量为10-70%,尤其优选20-60%。优选焙烤食物含有0-30%、尤其优选5-25%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0-2%、尤其优选0.1-1%。碳水化合物的含量为0-25%,而发酵粉的含量为0-1%。
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。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0.1-100%、优选1-80%、尤其优选5-80%。就剂量而言,优选服用0.1-50g、优选0.5-10g、尤其优选1-7.5g(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1-30%,尤其优选1-20%。
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。油/脂组合物1
往650重量份的紫苏子油脂肪酸和107重量份的甘油的混合物中加入固定脂酶制剂“Lipozyme IM”(Novo Nordisk Bioindustry的产品),使所得混合物在40℃和0.07hPa下进行酯化反应5小时,接着过滤去除所述脂酶制剂。然后使所得反应混合物进行分子蒸馏(215℃,0.07hPa),接着进行脱色、用水洗涤,然后在215℃下进行除臭2小时,从而得到油/脂组合物1。油/脂组合物2
在氮气气氛中使400重量份的亚麻仁油、200重量份的菜子油、120重量份的甘油和2重量份的氢氧化钙的混合物在230℃下反应0.5小时。然后使反应混合物静置12小时,接着去除甘油相。用油相重量2倍的50%柠檬酸水溶液洗涤油相(油/脂组合物)后,通过离心分离取出油/脂混合物。然后使所述混合物进行分子蒸馏(215℃,0.07hPa),接着进行脱色、用水洗涤,然后在215℃下进行除臭2小时,从而得到油/脂组合物2。油/脂组合物3
以油/脂组合物1所用类似的方式使650重量份的菜子脂肪酸和107重量份的甘油的混合物进行酯化反应。使所得反应混合物进行分子蒸馏(235℃,0.07hPa),接着用水洗涤,然后在235℃下进行除臭1小时,从而得到油/脂组合物3。油/脂组合物4
以油/脂组合物2所用类似的方式使375重量份的亚麻仁油、375重量份的红花油、250重量份的甘油和2重量份的氢氧化钙的混合物进行反应和纯化,从而得到油/脂组合物4。油/脂组合物5
在高压釜中通过在230℃下加热使1286重量份的紫苏子油和514重量份的水的混合物进行水解10小时。冷却后,取出通过离心分离所分解的脂肪酸(油相)。以油/脂组合物1所用类似的方式使650重量份的如此通过分解获得的脂肪酸和107重量份的甘油的混合物进行反应和纯化,从而得到油/脂组合物5。油/脂组合物1a
通过混合以下物质制备油/脂组合物1a:100重量份的油/脂组合物1、0.04重量份的生育酚(混合维生素E“MDE-6000”;Yashiro Co.,Ltd.的产品)、0.2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 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1b
通过混合100重量份的油/脂组合物1、0.04重量份的生育酚和0.1重量份的儿茶酸制备油/脂组合物1b。油/脂组合物1c
通过混合100重量份的油/脂组合物1、0.04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)和2.0重量份的植物甾醇制备油/脂组合物1c。表1
油/脂组合物 | ||||||
本发明产物 | 对比产物 | |||||
1 | 2 | 3 | 4 | 5 | ||
甘油组合物*1 | TGDGMGFFA | 13.485.11.40.1 | 15.681.33.10.0 | 13.585.11.10.3 | 16.480.23.40.0 | 38.860.70.30.2 |
DG的组成脂肪酸*2 | C18∶1(ω3)顺式反式 | 61.658.92.7 | 44.238.65.6 | 10.510.20.3 | 29.024.74.3 | 55.636.919.7 |
C18∶1(ω9)C20∶1C22∶1 | 12.80.00.0 | 29.00.60.3 | 57.01.71.0 | 16.40.00.0 | 15.20.00.0 | |
C18∶2(ω6)顺式反式 | 16.416.40.0 | 17.517.10.4 | 21.921.90.0 | 44.843.51.3 | 17.014.82.2 | |
C16∶0C18∶0 | 5.61.5 | 5.72.5 | 3.71.8 | 5.82.7 | 5.71.8 | |
顺式-3/(顺式-ω6+饱和+反式) | 2.2 | 1.2 | 0.4 | 0.4 | 0.8 | |
酸值(AV)过氧化值(POV)颜色(10R+Y) | 0.160.1216.6 | ≤0.10.1322.4 | 0.620.1913.7 | ≤0.10.2025.7 | 0.430.3731.5 |
*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
以与常规喂食类似的方式,用油/脂组合物或油/脂代替对应于4%的、具有下述组成的高脂和高蔗糖食物(对照食物)的淀粉部分得到的食物连续4周给出生7周的C57BL/6J雄性小鼠(规定饮食的糖尿病II型模型)服用。接下来将它们解剖。测量肾周围、附睾、肠系膜和腹膜后脂肪重量和及重量增加,其结果示于表2中。食物组成酪蛋白 20.0%豆油 20.0猪脂 10.0无机混合物 3.5维生素混合物 1.0纤维素 4.0蔗糖 13.0淀粉 28.5表2
油/脂组合物或油/脂 | 内脏脂肪重量# | 体重增加# | |
本发明产物 | 油/脂组合物1 | 70.7* | 63.5** |
油/脂组合物2 | 83.3* | 77.8* | |
对比产物 | 紫苏子油 | 109 | 115 |
油/脂组合物3 | 110 | 112 |
#:将采用对照食物喂食的大鼠的内脏脂肪重量和增加的体重各设定为100。
进行试验,以从对照食物组(Student t-实验)中确定重大差别
*:p<0.05
**:p<0.01
可清楚地看到采用含有本发明的油/脂组合物的食物喂食的大鼠与采用对照食物喂食的大鼠存在重大的差别,可以看出在内脏脂肪重量和体重方面得到显著减少。
实施例3
在给2组8个正常成年男性志愿者连续二个月分别服用包封在软胶囊中的油/脂组合物1和豆油(均为2g/天)后,测量其体重、腰围、内脏脂肪面积(CT)、皮下脂肪面积(CT)、血甘油三酯水平和血纤维蛋白溶酶原活化剂抑制剂1-型(PAI-1)水平。表3
豆油 | 油/脂组合物1 | |
内脏CT | 103.3 | 88.3** |
皮下CT | 97.1 | 94.2 |
血TG | 104.4 | 96.3 |
PAI-1 | 101.0 | 76.3** |
体重 | 100.9 | 98.6* |
腰围 | 99.8 | 98.8 |
#:将每一项在服用前设定为100
##:试验两组之间的重大差别
*:P<0.1
**:P<0.05
可清楚地看到,服用含有本发明的油/脂组合物1的软胶囊后每项指标均得到降低。实施例4:抗自氧化稳定性
将油/脂组合物或油/脂(20g)装入50m1的样品瓶内。不加盖在40℃下静置5天,然后测量过氧化值(POV)(根据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)。从表4的结果中可以看出,本发明的油/脂组合物展现出良好的抗自氧化稳定性。表4
油/脂组合物或油/脂 | ΔPOV | |
本发明产物 | 油/脂组合物1油/脂组合物2 | 1.080.82 |
对比产物 | 油/脂组合物4油/脂组合物5紫苏子油 | 8.2610.831.64 |
ΔPOV=5天后的POV-初始POV
实施例5
将根据Birgitte等人的方法(JAOCS,65,905(1988))采用固定脂酶从已纯化紫苏子油(Ohta Oil Mill Co.,Ltd.的产品)中合成的ALA-DG装入胶囊内,其量为400mg/胶囊。对甘油酯和脂肪酸组分的组成的分析结果示于表5中。
ALA-DG的摄入量设定为5个胶囊/天(2g/天)。
对13个年龄介于34-51岁的正常男性志愿者(微胖(BMI>22.0),血清甘油三酯水平相当高)进行试验。为了研究ALA-DG摄入6周所引起的类脂代谢的变化情况,在ALA-DG摄入前后收集其禁食血液。测量13个血液收集实验对象中7个同意进行本次试验的实验对象在禁食后的氧吸入量。进行试验前的一天使其进食卡路里为1300 Kcal和含有30g类脂的晚餐。禁食12小时后测量氧吸入量。
实验开始时,13个实验对象的年龄为40.1±1.7,其BMI(身体质量指数)为25.0±0.7。测量氧吸入量的7个实验对象的年龄为43.4±2.4,其BMI为24.1±0.5。
在进行这些实验期间,除了试样的摄入外,指示各实验对象进食与实验开始前相似的膳食和过相似的生活。按照Helsinki公告,在取得Kao Corporation的Clinical Test Ethics Committee的批准,给实验对象足够的解释并取得其书面同意后在医生的监督下进行本次实验。表5:ALA-DG的组成
体格检查的方法
甘油酯(%) | |
TG | 13.4 |
DG | 85.1 |
其它 | 1.5 |
脂肪酸(%) | |
C16∶0 | 5.6 |
C18∶0 | 1.5 |
C18∶1 | 12.8 |
C18∶2 | 16.4 |
C18∶3 | 59.3 |
对于体格检查而言,需测量身高、重量、腰围、臀围、皮下脂肪厚度和身体脂肪比。对腰围和臀围来说,根据日本肥胖症协会采用的标准测量处于站立位置时肚脐上的腰围和最宽的臀围。根据卡尺法采用fat-o-meter(Takei Scientific Instruments Co.,Ltd.的产品)在两个位置处,即上臂的中点及肩胛下点测量皮下脂肪的厚度。在腿处通过Tanita Corporation生产的“BODY FAT ANALYZER TBF-410”、在手臂处通过OMRON Corporation生产的身体脂肪分析仪“HBF-302”测量身体脂肪之比。
数据以平均值±标准误差表示。采用成对的t测验法确定ALA-DG摄入前后之间的比。在每种情况下,p<0.05意味着存在重大差别。氧吸入量的测量及从中计算静止代谢量
使实验对象安静地躺10分钟,然后在静止状态下采用由VINECorporaion制造的“METAVINE-N”测量3分钟静止时的氧吸入量。从所得到的值计算出静止时的代谢率。血液收集和血清及血浆样品的分析
从上臂弯曲部分处的静脉中收集血液,其血清和血浆用于各种生物化学实验。在各项实验项目中,所分析的项目为血清甘油三酯(TG)、磷脂(PL)、游离脂肪酸(NEFA)、总胆固醇(T-cho)、LDL-cho、HDL-cho、残留肌蛋白胆固醇(RLP-cho)、残留肌蛋白甘油三酯(RLP-TG)、乙酰乙酸、3-羟基丁酸、总酮体和肝功能值(GOT、GPT、γ-GTP)。同时还测量VLDL部分中的TG、胆固醇(cho)和PL。●ALA-DG摄入对禁食血清组分的影响
摄入ALA-DG前后禁食血清组分的测量结果示于表6中。表6:ALA-DG处理后血清代谢指数的变化
处理前 处理后血清TG(mg/dL) 175.0±21.3 145.4±11.0PL(mg/dL) 236.4±9.6 223.8±8.3*NEFA(mEq/L) 0.6±0.1 0.6±0.1T-cho(mg/dL) 211.3±9.7 203.1±8.0LDL-cho(mg/dL) 131.7±8.7 124.2±6.9HDL-cho(mg/dL) 51.8±5.7 49.3±5.1RLP-cho(mg/dL) 7.4±1.0 5.8±0.6*γ-GTP(IU/L) 45.1±10.5 41.6±9.9GOT(IU/L) 26.3±4.8 22.2±3.1GPT(IU/L) 37.3±9.9 30.6±8.4**乙酰乙酸(μmol/L) 16.3±2.0 22.9±3.3*3-羟基丁酸(μmol/L) 30.3±4.8 33.6±4.9总酮体(μmol/L) 44.8±4.0 56.5±7.7VLDL-TG(mg/dL) 105.8±14.1 86.8±8.2*VLDL-PL(mg/dL) 35.0±4.3 29.2±2.1VLDL-cho(mg/dL) 27.2±3.0 22.3±1.4
各数值为平均值±SE
从处理前计算重大差别,*:p<0.05,**:p<0.01
对与类脂代谢相关的指数的分析结果表明血清-甘油三酯降低,特别是VLDL-甘油三酯显示出显著的减少。
在其它的VLDL部分未观察到显著的差别,但VLDL-cho和VLDL-PL显示出减少。RLP-cho和磷脂都有显著的减少。总酮体有上升的趋势,但没有重大的差别。乙酰乙酸增加明显。在各项肝功能数值中,GPT明显减少。
摄入6周ALA-DG后,在重量、腰围、臀围、皮下脂肪厚度和身体脂肪比均没有显著的变化。●摄入ALA-DG对静止代谢率的影响
从3分钟氧吸入量中计算出静止代谢率。结果,与实验前相比,摄入6周ALA-DG后静止代谢率显著增加了2.9±0.8Kcal/kg/天(117.3±4.6%)(p<0.05)。
实施例6
选用16个年龄介于25-40岁、根据日本肥胖症协会的标准(ObesityReseach 6(1),18-28(2000))的BMI断定为正常体重至肥胖症(1类)的正常男性志愿者作为实验对象进行实验。将其分成实验组(8个实验对象作为ALA-DG组)和对照组(其余8个实验对象作为LA-TG组),使得实验开始前这两组在BMI方面没有显著差别。
本实验采用与实施例5相同的ALA-DG。对LA-TG则采用豆油。其各种组分示于下表7中。表7:实验类脂的组成
LA-TG ALA-DG
甘油酯(%)TG 97.8 13.4DG 0.4 85.1其它 1.8 1.5
脂肪酸(%)C16∶0 10.4 5.6C18∶0 4.4 1.5C18∶1 24.5 12.8C18∶2 51.2 16.4C18∶3 7.4 59.3
一天的摄入量设定为5个胶囊((400mg×5)/天)。测量:
对两组均进行测量。摄入开始前和开始摄入12周后进行体格检查及腹部CT扫描。体格检查的方法
通过与实施例5中所述的相同方法进行体格检查。腹部CT扫描
CT扫描在肚脐部分的横截面并且使脾脏和肝脏处于同一横截面的位置进行。根据Tokunaga等人的方法(Int.J.Obes.,7,437(1983)),从CT图象中确定总的脂肪面积、内脏面积和皮下脂肪面积。根据Katoh等人的方法(Acta hepatological Japonica,25,1097(1984))确定肝/脾的CT比。CT扫描采用由Toshiba Corporation制造的“X VisionRLAL”进行。膳食分析
基于由每一位实验对象所写的每日膳食,其卡路里、蛋白质、类脂和糖的摄入量,分析其相对于根据第5版的“RecommendedDietary Allowances for Japanese”所推荐的要求是否足够。
将数据表示为平均值±标准误差的形式。采用成对的t-检验法进行初始值与开始摄入12周后的对比,同时用t-检验法确定两组之间变化率的不同。在每一种情况下,p<0.05意味着存在重大差别。
进行这些实验期间,除了摄入的试样之外,指示各实验对象的膳食及生活方式与开始实验之前的相似。为了符合Helsinki公告的要求,在取得该公司的Clinical Test Ethics Committee的批准、给实验对象足够的解释并取得其书面同意后在医生的监督下进行实验。
实验前所测量的身体组成数据示于表8中。表8:各实验对象的初始指标
LA-TG ALA-DG重量(Kg) 80.9±3.8 78.1±4.4身高(cm) 170.5±1.7 172.3±1.3BMI(Kg/m2) 27.8±1.1 26.2±1.3腰围(cm) 94.0±2.8 91.8±3.1腰围/臀围比 0.904±0.018 0.902±0.014总脂肪(cm2) 363.4±41.4 350.9±47.6内脏脂肪(cm2) 145.6±20.4 152.7±20.5皮下脂肪(cm2) 217.8±24.5 198.2±28.8肝脏/脾脏CT比 0.85±0.12 0.93±0.11各数值为平均值±SE
对3天的膳食细节进行两次研究,即实验开始之前和实验进行期间,并计算卡路里、蛋白质、类脂和糖的摄入量及相对于所推荐的饮食允许量是否足够。实验期间平均的摄入量示于表9中。该表证实了各组间在摄入量及足够情况(表中未示出)没有明显的差别。表9:LA-TG与ALA-DG之间从食物中摄入营养成分的对比
LA-TG ALA-DG卡路里(Kcal/天) 2004±111 1937±83蛋白质(g/天) 69±4.2 74±4.6脂肪(g/天) 71±7.7 67±5.2糖(g/天) 253±13.5 239±10.7
各数值为平均值±SE
每一组在12周后所测得的重量、BMI、腰围和腰围/臀围比的变化以相对于设定为100的各实验对象初始值的值示于下表10中。表10:身体指数各变量的变化率
LA-TG ALA-DG
12周 12周重量1) 100.66±0.5 100.92±0.6BMI1) 100.66±0.5 100.92±0.6腰围1) 100.10±0.7 99.02±0.5腰围/臀围比1) 100.54±0.7 99.20±0.6总脂肪1) 98.32±2.5 92.36±2.4##内脏脂肪1) 101.40±4.6 88.68±4.3#*皮下脂肪1) 98.18±3.5 94.80±3.4肝脏/脾脏CT扫描1) 104.32±5.2 108.09±5.0
各数值为平均值±SE
1):变量比指的是作为0周时的百分数
0周时的值差别明显,#p<0.05,##p<0.01
12周时LA-TG实验对象的差别明显,*p<0.05
与LA-TG组相比,开始摄入12周后ALA-DG组在腰围和腰围/臀围比显示出明显的减少。
在LA-TG组中,开始摄入12周后总脂肪面积、内脏脂肪面积、皮下脂肪面积和CT比的变化没有看到明显的差别。另一方面,在ALA-DG组中,可以看到总脂肪面积和内脏脂肪面积比初始值显著减少。与LA-TG组相比,ALA-DG组的肝脏/脾脏CT比率增加,表明肝脏脂肪减少。特别是在内脏脂肪变化方面,可以清楚看出ALA-DG组比LA-TG组有显著的减少。
实施例7
根据以下方法采用大鼠测量在体重、内脏脂肪重量和肝脏重量的减少。动物和繁殖法
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。买回小鼠后花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小时的食物摄入量并确定能量摄入量。在上述条件下饲养4周。试样和喂食原料
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和红花油与菜子油的混合油(SR-油)的组成示于表11中。表11:各种实验油的组成(%)脂肪酸 SR-油a ALA-DGb16∶0 6.0 5.718∶0 2.2 1.818∶1 29.1 14.018∶2 57.8 15.918∶3 2.5 60.820∶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. 0.7DG 1.1 85.2TG 97.2 14.1
a:红花油∶菜子油=70∶30
b:富含α-亚麻酸甘油二酯
n.d.:未检出
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 YeastCo.,Ltd.,而红花油与菜子油则购自Nisshin Oil Mills Ltd.。
饲料的组成与能量示于表12中表12:实验饲料的组成(%)成分 LFa HFb HF+ALA-DG
1%ALA-DG 2%ALA-DG 4%ALA-DGALA-DGc - - 1.0 2.0 4.0SR-油d 5.0 20.0 20.0 20.0 20.0猪脂 - 10.0 10.0 10.0 10.0蔗糖 - 13.0 13.0 13.0 13.0
20.0 20.0 20.0 20.0 20.0酪蛋白
4.0 4.0 4.0 4.0 4.0纤维素
3.5 3.5 3.5 3.5 3.5无机混合物e
1.0 1.0 1.0 1.0 1.0维生素混合物f
66.5 28.5 27.5 26.5 24.5α-马铃薯淀粉卡路里(Kcal/100g) 399.7 522.2 527.1 532.0 541.8
a:低脂肪食物
b:高脂肪食物
c:富含α-亚麻酸甘油二酯
d:红花油∶菜子油=70∶30
e:AIN-76配方
f:AIN-76配方+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%。通过向HF添加1%、2%或4%的ALA-DG可制备加有ALA-DG的饲料。剩余的量为-马铃薯淀粉。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。测量
实验期间每周均对小鼠进行称重。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。称量每一部分的内脏脂肪(附睾、肠系膜、腹膜后和肾周围)和肝脏的重量。●体重(表13)
在实验组中可清楚地看到初始体重没有明显的差别。第4周在每一个实验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4周在任何浓度的HF组中可清楚看到重量及重量增加有重大的差别。其最后的体重几乎与LF组相似(与LF组没有明显的差别)。在第4周的体重及体重增加方面,ALA-DG-4%组的值最低。实验期间两组之间的能量摄入量方面没有明显的差别。表13:试验4周ALA-DG对体重的影响
饮食处理
LFa HFb HF+ALA-DGc
ALA-DG1% ALA-DG2% ALA-DG4%体重(g)初始 21.6±1.3 21.6±1.3 21.6±0.9 21.6±1.2 21.6±1.2最终 26.3±1.2* 29.0±1.9 26.4±0.3* 26.6±1.3* 25.9±2.0**增加(共4周 4.8±0.4*** 7.4±1.5 4.9±0.7*** 5.0±0.7*** 4.3±0.8***肝脏重量(g) 0.92±0.05 0.99±0.07 0.89±0.04* 0.92±0.04 0.89±0.07*内脏重量(g)总计 0.95±0.10** 1.46±0.37 1.11±0.18* 1.00±0.15** 0.94±0.16**附睾 0.49±0.06** 0.76±0.21 0.56±0.12* 0.51±0.08** 0.49±0.10**肠系膜 0.32±0.04* 0.41±0.08 0.34±0.03* 0.33±0.05* 0.30±0.03**腹膜后 0.10±0.03*** 0.24±0.07 0.16±0.05* 0.12±0.02*** 0.11±0.03***肾周围 0.04±0.00 0.05±0.02 0.04±0.01 0.04±0.01 0.04±0.01卡路里(Kcal笼/天) 55.8±7.1 62.9±4.2 59.4±5.5 57.2±4.7 57.9±5.1
各数值为平均值±SD(n=5)
a:低脂肪食物
b:高脂肪食物
c:富含α-亚麻酸甘油二酯
与HF的重大差别,*p<0.05,**p<0.01,***p<0.001●内脏脂肪重量和肝脏重量(表13)
与HF组相比,在加有ALA-DG的组中,总的内脏脂肪重量(加1%组:p<0.05;加2%、4%组:p<0.01)、附睾脂肪重量(加1%组:p<0.05;加2%和4%组:p<0.01)、肠系膜脂肪重量(加1%和2%组:p<0.05;加4%组:p<0.01)和腹膜后脂肪重量(加1%组:p<0.05;加2%和4%组:p<0.001)均显示出相当低的值。可清楚地看到内脏脂肪重量显示出随ALA-DG量的增加而按浓度关系减少的趋势,并且ALA-DG的4%组的值最低。
与HF组相比,每一个ALA-DG的1%组和ALA-DG的4%组的肝脏重量均显示出相当低的值(p<0.05),但从LF组中未看到重大的差别。实施例8:油-水分离的调味品
将本发明的油/脂组合物1a加入到酒醋、盐、胡椒和芥末的混合物中,接着进行搅拌,从而制备油-水分离的调味品。
重量份本发明的油/脂组合物1a 45.0酒醋(Nakano Suten Co.,Ltd.的产品) 25.0盐 1.25胡椒 0.3芥末 0.25
实施例9:糖果
将70重量份的水加入到200g的精制糖中,加热溶解后继续沸腾至148℃。然后停止加热。将10重量份的本发明的油/脂组合物1b加入到90重量份的所得稠糖浆内。使其混合、压制,然后切成糖果。
实施例10:片糖
将玉米淀粉(44重量份)、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、0.5重量份的硬脂酸镁和10重量份的油/脂组合物1c进行混合。通过压片机将所得混合物压成片,每片重200mg。
实施例11:蛋黄酱本发明的油/脂组合物1b 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1b除外),将油/脂组合物1b滴加到所得的混合物中预先使混合物乳化。通过均质混均机进一步使预先乳化的乳化液均相,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1b 33.4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(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塑造成人造奶油状涂抹食品。
实施例13:片剂
重量份木糖醇 28.4山梨醇 56.9本发明的油/脂组合物1b 2.5植物甾醇(Tama Biochemical Co.,Ltd.的产品) 2.5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整蛋 125本发明的油/脂组合物1b 200盐 2.5
将精制糖、盐和本发明的油/脂组合物1b放入碗中,用Hobart混合机搅拌。将整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,从而制得松饼。实施例15:奶油圆球蛋糕
重量份面筋含量高的面粉 100整蛋 50本发明的油/脂组合物1b 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1b除外)以低速混合30秒。然后加入油/脂组合物1b,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内脏脂肪燃烧性能、身体脂肪燃烧性能和抗自氧化稳定性。
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 (15)
1.一种油/脂组合物,所述组合物包含60-100%重量的甘油二酯,其中所述甘油二酯具有15-90%重量的少于20个碳原子的ω3-不饱和脂肪酸作为其脂肪酸组分,并且顺式ω3-不饱和脂肪酸/(顺式ω6-不饱和脂肪酸+饱和脂肪酸+反式不饱和脂肪酸)的重量比为1-6。
2.权利要求1的油/脂组合物,其中所述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,其中所述甘油二酯具有10-60%重量的ω9-不饱和脂肪酸作为其脂肪酸组分。
4.权利要求1-3中任一项的油/脂组合物,所述组合物包含65-99%重量的所述甘油二酯、0.1-4%重量的单酸甘油酯、0.1-34.9%重量的甘油三酯和不超过1.5%重量的游离脂肪酸(盐),其中所述甘油二酯具有20-80%重量的α-亚麻酸、10-60%重量的油酸、2-50%重量的ω6-不饱和脂肪酸、70-100%重量的不饱和脂肪酸作为其脂肪酸组分,并且顺式ω3-不饱和脂肪酸/(顺式ω6-不饱和脂肪酸+饱和脂肪酸+反式不饱和脂肪酸)的重量比为1.2-5;所述甘油三酯具有70-100%重量的不饱和脂肪酸作为其脂肪酸组分;具有至少4个碳-碳双键的多不饱和脂肪酸的含量为不超过所述油/脂组合物的所有脂肪酸组分重量的5%。
5.权利要求1-3中任一项的油/脂组合物,所述组合物包含70-95%重量的所述甘油二酯、0.1-2%重量的单酸甘油酯、2-29.9%重量的甘油三酯和不超过1%重量的游离脂肪酸(盐),其中所述甘油二酯具有30-70%重量的α-亚麻酸、10-50%重量的油酸、5-40%重量的ω6-不饱和脂肪酸、80-100%重量的不饱和脂肪酸作为其脂肪酸组分,并且顺式ω3-不饱和脂肪酸/(顺式ω6-不饱和脂肪酸+饱和脂肪酸+反式不饱和脂肪酸)的重量比为1.4-4;甘油三酯具有80-100%重量的不饱和脂肪酸作为其脂肪酸组分;具有至少4个碳-碳双键的多不饱和脂肪酸的含量为不超过所述油/脂组合物的所有脂肪酸组分的2%。
6.权利要求1-3中任一项的油/脂组合物,所述组合物包含75-92%重量的所述甘油二酯、0.1-1.5%重量的单酸甘油酯、6-24.9%重量的甘油三酯和不超过0.5%重量的游离脂肪酸(盐),其中所述甘油二酯具有40-65%重量的α-亚麻酸、12-30%重量的油酸、10-30%重量的ω6-不饱和脂肪酸、90-100%重量的不饱和脂肪酸作为其脂肪酸组分,并且顺式ω3-不饱和脂肪酸/(顺式ω6-不饱和脂肪酸+饱和脂肪酸+反式不饱和脂肪酸)的重量比为1.5-3;所述甘油三酯具有90-100%重量的不饱和脂肪酸作为其脂肪酸组分;具有至少4个碳-碳双键的多不饱和脂肪酸的含量为0,基于所述油/脂组合物的所有脂肪酸组分计算。
7.权利要求1-6中任一项的油/脂组合物,所述组合物还包含不低于0.05%重量的植物甾醇。
8.一种包含权利要求1-7中任一项所要求保护的油/脂组合物的食物。
9.一种包含权利要求1-7中任一项所要求保护的油/脂组合物的饲料。
10.一种包含权利要求1-7中任一项所要求保护的油/脂组合物的药物。
11.权利要求8的食物,所述食物为含有水包油型油/脂的食物。
12.权利要求8的食物,所述食物为含有油包水型油/脂的食物。
13.权利要求8的食物,所述食物为小袋装含油/脂的食物。
14.权利要求8的食物,所述食物为焙烤食物。
15.一种制备包含脂或油的食物组合物的方法,其改进之处包括采用权利要求1的油/脂组合物制备所述食物组合物。
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US (1) | US7090886B2 (zh) |
EP (1) | EP1315424B1 (zh) |
CN (1) | CN1236683C (zh) |
BR (2) | BRPI0113105B1 (zh) |
CA (1) | CA2418350C (zh) |
DE (1) | DE60143753D1 (zh) |
WO (1) | WO2002011552A2 (zh) |
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2001
- 2001-08-07 BR BRPI0113105-2A patent/BRPI0113105B1/pt unknown
- 2001-08-07 BR BR0113105-2A patent/BR0113105A/pt not_active IP Right Cessation
- 2001-08-07 EP EP01954487A patent/EP1315424B1/en not_active Expired - Lifetime
- 2001-08-07 CA CA002418350A patent/CA2418350C/en not_active Expired - Fee Related
- 2001-08-07 DE DE60143753T patent/DE60143753D1/de not_active Expired - Lifetime
- 2001-08-07 US US10/343,748 patent/US7090886B2/en not_active Expired - Lifetime
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
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WO2005077196A1 (fr) * | 2004-02-11 | 2005-08-25 | Southseas Oils & Fats Industrial (Chiwan) Limited | Composition huile-graisse a fonction de reduction de poids, et utilisation dans des huiles et des produits alimentaires comestibles |
CN1949983B (zh) * | 2004-04-28 | 2011-01-05 | 花王株式会社 | 油脂组合物 |
CN106720070A (zh) * | 2017-01-13 | 2017-05-31 | 云南连宸食品有限公司 | 一种起酥油、含有该起酥油的月饼及其加工方法 |
Also Published As
Publication number | Publication date |
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EP1315424A2 (en) | 2003-06-04 |
CA2418350C (en) | 2010-01-19 |
CA2418350A1 (en) | 2002-02-14 |
US7090886B2 (en) | 2006-08-15 |
BRPI0113105B1 (pt) | 2018-03-27 |
EP1315424B1 (en) | 2010-12-29 |
WO2002011552A2 (en) | 2002-02-14 |
DE60143753D1 (de) | 2011-02-10 |
CN1236683C (zh) | 2006-01-18 |
BR0113105A (pt) | 2003-07-08 |
WO2002011552A3 (en) | 2002-04-18 |
US20040052920A1 (en) | 2004-03-18 |
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