| 膨化燕麦麸对大鼠血脂水平的影响及营养品质研究 |
| |
| 引用本文： | 马晓凤,陕方,刘森,李秀花,杨琦. 膨化燕麦麸对大鼠血脂水平的影响及营养品质研究[J]. 营养学报, 1999, 0(2) |
| |
| 作者姓名： | 马晓凤 陕方 刘森 李秀花 杨琦 |
| |
| 作者单位： | 山西省农业科学院农产品综合利用研究所，山西医科大学营养与食品科学研究所 |
| |
| 基金项目： | 国家“八五”科技攻关项目 |
| |
| 摘 要： | 方法：以天然燕麦麸为原料经挤压膨化处理后饲喂高脂血症模型大鼠４周。结果：大鼠血脂ＴＣ、ＴＧ及ＬＤＬ－Ｃ值显著低于对照组，ＨＤＬ－Ｃ值略有提高。经营养成分分析，膨化处理对燕麦麸的表观结构及营养品质也可产生良好作用。结论：挤压膨化技术是提高燕麦麸膳食纤维生理活性，改善燕麦麸口感的有效手段。
|
| 关 键 词： | 燕麦麸 挤压膨化 降脂作用 营养成份 |
THE EFFECT OF EXTRUDED OAT BRAN ON LEVEL OF SERUMLIPID IN RATS AND ANALYSIS OF NUTRIENTS COMPOSTION |
| |
| Abstract: | Abstract Method:The oat bran was processed by means of extrusion （EOB） and the hyperlipidemic rats were fed with EOB for 4 weeks． Results: The hypocholesterolemic effects of EOB was better than control groups． The analysis of nutrients composition also showed that extrusion could influence the structure and nutrients of oat bran in an ameliorative way． Conclusion: Extrusion is an effective method of increasing the biologic action of dietary fibre and improving the quality of oat bran． Key words: oat bran dietary fibre extrusion hypocholesterolemic effect nutrition composition |
| |
| Keywords: | |
| 本文献已被 CNKI 等数据库收录！ |
