该文通过分析螺旋压榨奇亚籽油的理化性质、脂肪酸组成评价其品质,将奇亚籽油加入到魔芋糕中利用小鼠饲喂实验评价其降血糖效果。结果表明,奇亚籽油折光系数1.480 6,碘值194 g/100 g,皂化值190.1 mgKOH/g,不溶性杂质< 0.01%,酸值0.55 mgKOH/g,过氧化值6 mmol/kg;奇亚籽油脂肪酸组成中α-亚麻酸和亚油酸分别占59.35%、19.59%且PUFA/SFA=7.07。通过比较2组不同饲喂条件下(奇亚籽油魔芋糕组、不含奇亚籽油魔芋糕组)小鼠的体重、空腹血糖的指标,得出2组产品对小鼠体重调节作用无显著性差异(P>0.05),对小鼠空腹血糖调节作用存在显著性差异(P＜0.05),饲喂后2组小鼠空腹血糖值分别为5.98、6.84 mmol/L(模型组为7.99 mmol/L)。表明奇亚籽油魔芋糕对小鼠血糖调节作用更好,可为制备奇亚籽油及魔芋粉新型产品提供理论依据。
In order to study the hypoglycemic effect of konjac cake containing chia seed oil, the physicochemical properties and fatty acid composition of spiral pressed chia seed oil were analyzed by mouse feeding experiment. The results showed that the physicochemical refraction coefficient of chia seed oil was 1.4806; the iodine value was 194g /100g; the saponification value was 190.1mgKOH/g; the insoluble impurity was less than 0.01%; the acid value was 0.55 mgKOH/g; and the peroxide value was 6mmol/kg. In terms of fatty acid composition of chia seed oil, alpha-linolenic acid and linoleic acid accounted for 59.35% and 19.59%, respectively, and PUFA/SFA was 7.07. By comparing the body weight and fasting blood glucose of mice under two different feeding conditions (the group of konjac cake containing chia seed oil, the group of konjac cake without chia seed oil), no significant difference in body weight regulation was found (P>0.05). However, there was a significant difference in fasting blood glucose regulation in mice (P<0.05). The fasting blood glucose values of the two groups were 5.98 mmol/L and 6.84 mmol/L(the model group was 7.99 mmol/L)after feeding, which showed that konjak cake containing chia seed oil had better effects on blood glucose regulation in mice. It provides theoretical basis for the preparation of new products of chia seed oil and konjac powder.
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