关键词: 泡菜, 血脂, 调节

Abstract: To study the recuperative effects of pickles on serum lipid level in hyperlipidemia rats. 32 male SD rats were divided into 4 groups: normal diet group as control, high fat group, low pickle dosage group and high twice pickle dasage group. Rats of normal diet group as control were fed with normal diet+normal saline(10 ml/kg bw) one time one day respectively, rats of high fat model group were given a gastric perfusion of intralipid (15 ml/kg bw)and a astric perfusion of normal saline(10 ml/ kg bw); rats of high pickle dosage group were given a astric perfusion of pickle (10ml/kg bw) and a gastric perfusion of intralipid (15 ml/kg bw); rats of low dosage pickle group were given a astric perfusion of pickle (10ml/kg bw) and a gastric perfusion of intralipid (10 ml/kg bw). After 10 days and 20 days, the serum lipid level of TC, TG and HDL-C detected. Results showed that Compared with the high fat model group, the TC, TG level of rats of two pickle groups were declined significantly (p<0.05); and only the HDL-C level of rats of high pickle dosage group increased significantly (p<0.05). Gastric perfusion of pickle may reduce serum lipid level.

Key words: pickle, serum lipid, reduction