本文研究了一种新型LSL型结构脂。通过理化性能评价发现，这种新型结构脂在外观、酸价、皂化价和折光指数等指标上与其长链脂肪酸的酰基供体油大豆油的相关指标十分接近，但烟点比大豆油低，新型结构脂分子量较小而具有更低的熔点。由此可见，新型结构脂可对普通食用油脂进行全替代使用。随后通过餐后血脂实验和动物成长实验对新型结构脂进行了功能性评价。结果发现，新型结构脂可使小鼠的餐后血液甘油三酯水平降低。在动物成长实验中，对小鼠饲喂第6周时，发现高剂量新型结构脂组的小鼠平均体重低于猪油组，血脂分析结果显示新型结构脂组小鼠的血液总胆固醇浓度具有降低的趋势。肝脏病理学切片观察发现，中剂量和高剂量新型结构脂组小鼠的肝脏中脂肪滴的数量和大小都会相对减少。以上结果说明新型结构脂具有控制血脂升高，防止脂肪积累的功能，并具有完全替代普通油脂使用的潜力。

A novel long-short-long (LSL) type structured lipid was studied in this paper. The physicochemical properties of the LSL lipids were evaluated, and the results indicated that the appearance, acid value, saponification value, refractive index, and other indicators were very similar to those of soybean oil that served as the acyl donor for long-chain fatty acids of the structured lipid. However, compared to soybean oil, the structured lipid had a lower smoke point and melting point, and smaller molecular weight. Therefore, the ordinary edible oil could be completely replaced by the structured lipid. Subsequently, the functional properties of the new structured lipid were evaluated by postprandial blood lipid test and animal growth experiment. It was found that the novel structured lipid could reduce the postprandial blood triglyceride levels in mice. During the animal growth experiment, after feeding for six weeks, the group that received high fat diet containing high dosage of structured lipids had lower body weight, compared with the control group fed high fat diet containing high dosage of lard. The blood lipid levels, corresponding to the total cholesterol (TC) content of blood, in the group that received high fat diet containing medium and high dosages of structured lipid showed a decreasing trend compared with that of the control group. The observation of pathological liver slices showed that the number and size of fat droplets in the liver of medium- and high-dose groups were relatively reduced. In summary, our results showed that the novel low-calorie structured lipid could suppress the increase in the blood lipid level, prevent the accumulation of body fat, and have the potential to completely replace the ordinary edible oil.

国家高技术研究发展计划（2014AA093601）