油炸糯米糕营养效应评价及其对血脂健康的影响

为研究食用油炸糯米糕的整体营养健康效应及其对血脂健康的影响，自制纯油炸糯米糕和蒸糯米糕，选用健康雄性小白鼠，分别用油炸糯米糕外壳层、中间层、油炸糯米糕全糕及蒸糯米糕进行6周连续灌胃试验，饲料、葡萄糖作为对照组。采用模拟BDI-GS体系评价法进行营养效价、健康效应评定及试剂盒法对小鼠血脂指标测定，并计算相应指标数据，做图对比分析。结果表明，外壳层组平均日采食量为（5.70 ± 0.56）g，其余各组为6.80 g左右，食用油炸外壳层组的小鼠采食量及体重显著下降；营养健康方面，油炸糯米糕和蒸糯米糕相比无显著差异，各试验样品的累加积分均大于8.0，基本益于机体整体营养和健康；血脂方面，油炸糯米糕全糕会提高小鼠血脂中总胆固醇（TC）和低密度脂蛋白胆固醇（LDL-C）含量，油炸糯米糕外壳层会提高总胆固醇（TC）、甘油三酯（TG）和低密度脂蛋白胆固醇（LDL-C）含量。

Evaluation of the nutritive effect of fried glutinous rice cake and its effect on the health of blood lipid

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.