氧化作用對速食麵營養價值的影響（第二報）

Effects of Oxidation on the Nutritive Value of Instant-noodle

賴愛姬(Ai-Chi Lai)

《中華民國營養學會雜誌》 2卷1期 (1977/03) Pp. 41-50

https://doi.org/10.6691/JCNS.197703_2(1).0005

摘要

本研究係以新鮮速食麵和氧化速食麵為材料進行實驗研究，比較此二種速食麵的營養價值。並作維生素和鹽分的有無添加對老鼠營養狀態的影響。以斷奶後一週的白鼠為實驗對象。經五週飼養的結果顯示：
1.體重變化：維生素和鹽分的添加對攝取氧化速食麵組顯示有改善。而對不添加維生素組的體重則急驟下降。一方面對新鮮速食麵組的維生素的有無添加，影響不很大。
2.老鼠肝臟細胞的發育情形：攝取氧化速食麵組的肝臟DNA量要比攝取新鮮速食麵組的少，而蛋白質和RNA量則要多。一方面維生素和鹽分的添加只對攝取新鮮速食麵組顯示差異。而對攝取氧化速食麵組不顯示差異。
3.組織學上的變化：攝取氧化速食麵組的粒腺體要比攝取新鮮速食麵組的大。而維生素和鹽分的添加與否對攝取氧化速食麵組不顯示差異。

並列摘要

In our previous study concerning the characteristics of oils and fats contained in commercial Foods such as Instant-noodle, cracker and Biscuits, Fried bean curb. We found that of commercial Instant-noodle have high value both in A.V. and P. O.V.
Since peroxide residue in food may be harmful to the health of people. We carried out this experiment to evaluted the change of nutritive value of instant-noodle under accelerating oxidative condition. The oxidized instant-noodle was prepared by exposing the commercial products under sunshine untile its P.O.V. reached 600meq/kg. Non-oxidized Instant-noddle and oxidized instant-noodle were used as basal component of test diet, supplemented vitamin and salt mixture or without. The result revealed that:
1. Growth rate: The oxidized product, of Instant-noodle greatly depress- ed the normal growth of tested rats.. Supplementation of Vitamins Pre-mixture to the oxidized noodle gave very significantly improvement in growth. While no significant difference could be found in those rats fed non-oxidized instant-noodle either with or without vitamins supplementation.
2. Cellular development of hepatic tissue: The total liver DNA content of rats fed oxidized noodle was lower than that of rats fed non-oxidized noodle. However, the total liver RNA, and protein content of rats fed oxidized noodle were higher than that of rats fed non-oxidized noodle. Meanwhile, there is no difference in oxidized noodle group whether or not, adding vitamin supplements.
3. Histological of the mitochondria: In oxidized noodle group is larger than that of non-oxidized noodle group. And there is also no difference on oxidized noodle group whether or not adding vitamins supplements.