The study was conducted to provide experimental evidences for breeding improved oat varieties and their hypolipidemic mechanism through investigation of the effects on blood lipid level of different oat varieties. 4 representative cultivated oats were selected from domestic resource, and milled and added to the high fat diet at 10％ respectively. The modeled hyperlipidemia Wistar rats were fed with the diet for 4 weeks. Finally, the contents of triglyceride (TG), total cholesterol (TC), high density lipoprotein cholesterol (HDL- C) and low density lipoprotein cholesterol (LDL- C) were determined and compared between the treatment group and the normal and hyperlipidemia control groups. The hypolipidemic effect of the 4 oat varieties were evaluated by significance analysis of the results. Among the 4 oat varieties, the 2 varieties with high content of protein and lipid respectively showed significant effects on lowering blood lipid levels, whereas two other varieties with high contents of β -glucan and starch respectively almost had no effects ( P ＜ 0.05). The hypolipidemic effect of oat is related to its variety, and protein and lipid are probably the functional factors.%考察了不同燕麦品种间可能存在的辅助降血脂功效的差异,为筛选优良燕麦品种以及燕麦的降血脂机理提供试验依据.从国内主栽燕麦品种中选取4种代表性品种,制成燕麦粉,以10%的量分别添加至高脂日粮中,饲喂高血脂模型Wistar大鼠,为期4周.试验结束后测定血清中三酰甘油(TG)、总胆固醇(TC)、高密度脂蛋白胆固醇(HDL-C)及低密度脂蛋白胆固醇(LDL-C),将试验组与正常对照、高血脂对照组进行比较,通过显著性分析,评价不同燕麦品种的辅助降血脂功效.结果显示,受试4个燕麦品种中,高蛋白、高油脂含量的品种辅助降血脂功效显著;高β-葡聚糖、高淀粉的品种降血脂作用并不显著(P<0.05).燕麦的辅助降血脂作用受到原料品种的影响,蛋白质、脂肪亦可能为功能因子.
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