安徽农业大学学报2018，Vol.45Issue(6)：971-976,6.DOI:10.13610/j.cnki.1672-352x.20190102.014
油炸糯米糕营养效应评价及其对血脂健康的影响
Evaluation of the nutritive effect of fried glutinous rice cake and its effect on the health of blood lipid
摘要
Abstract
In order to study the overall nutrition and health effects of edible fried glutinous rice cake and its effect on the health of blood lipid, self-made pure fried glutinous rice cakes and steamed glutinous rice cakes were used as experimental materials, choosing healthy male mice to feed crust layer, middle layer, whole of fried glutinous rice cakes and steamed glutinous rice cakes for 6 weeks by gavage, respectively. The control group was given fodder and glutinous. The nutrition effect, health effect and blood lipid indexes of mice were evaluated by simulated BDI-GS system evaluation method and kit method, and the corresponding indexes data were calculated and analyzed. The experimental results showed that the average daily feed intake was (5.70 ± 0.56) g in crust part group, and was about 6.80 g in the other group. The intake and weight in crust part group were significantly reduced. In terms of nutrition and health, there was no significant difference between fried glutinous rice cakes and steamed glutinous rice cakes. The accumulative points of all the experimental samples were more than 8.0, which were beneficial to overall nutrition and health of the body. The contents of TC and LDL-C in the blood lipid of mice could be increased by feeding fried glutinous rice cake, and the contents of TC, TG and LDL-C could be increased by feeding the crust part of fried glutinous rice cake on the blood lipid.关键词
油炸/糯米糕/营养效应/血脂Key words
fried/glutinous rice cakes/nutritional effect/blood lipid分类
轻工纺织引用本文复制引用
丁援园,周裔彬,王海松,Shahid Ahmed Junejo..油炸糯米糕营养效应评价及其对血脂健康的影响[J].安徽农业大学学报,2018,45(6):971-976,6.基金项目
国家自然科学基金(31271960)资助 （31271960）
