This study aimed to support the pursuit of healthy oils and investigate the relationships between lipid compositions and digestion fates of diacylglycerol (DAG)-rich lipids using an in vitro digestion model. Soybean-, olive-, rapeseed-, camellia-, and linseed-based DAG-rich lipids (termed SD, OD, RD, CD, and LD, respectively) were selected. These lipids exhibited identical lipolysis degrees (92.20–94.36 %) and digestion rates (0.0403–0.0466 s⁻¹). The lipid structure (DAG or triacylglycerol) was a more important factor affecting the lipolysis degree than other indices (glycerolipid composition and fatty acid composition). For RD, CD and LD with similar fatty acid compositions, the same fatty acid had different release levels, probably due to their different glycerolipid compositions (causing different distributions of the fatty acid in UU-DAG, USa-DAG and SaSa-DAG; U: unsaturated fatty acids, Sa: saturated fatty acids). This study provides insights into the digestion behaviors of different DAG-rich lipids and supports their food or pharmaceutical applications.

本研究旨在支持对健康油脂的追求，并使用体外消化模型研究脂质成分与富含二酰甘油 (DAG) 的脂质的消化命运之间的关系。选择了基于大豆、橄榄、油菜籽、山茶花和亚麻籽的富含 DAG 的脂质（分别称为 SD、OD、RD、CD 和 LD）。这些脂质表现出相同的脂解度 (92.20–94.36 %) 和消化率 (0.0403–0.0466 s ^-1). 脂质结构（DAG 或甘油三酯）是影响脂肪分解程度的比其他指标（甘油脂组成和脂肪酸组成）更重要的因素。对于脂肪酸组成相似的RD、CD和LD，相同的脂肪酸释放水平不同，可能是由于它们的甘油脂组成不同（导致脂肪酸在UU-DAG、USa-DAG和SaSa-DAG中的分布不同；U ：不饱和脂肪酸，Sa：饱和脂肪酸）。这项研究提供了对不同富含 DAG 的脂质的消化行为的见解，并支持它们在食品或制药方面的应用。