一种淀粉类食品消化速度体外测定法的探讨及应用

鉴于碳水化合物食物的血糖反应对于控制慢性疾病具有重要意义,在对国外方法进行调整的基础上,文中确定了一种较为简便的淀粉类食物体外模拟消化程序,其所得结果与人体血糖指数以及常规体外测定结果均具较高相关性,证明该方法可以有效地反映样品中碳水化合物的消化速度,并在某种程度上预测血糖指数。同时提出了还原糖释放指数这一在现实工作中具有指导意义的淀粉类食品水解速度新指标。应用该法测定了部分谷豆类食品的碳水化合物消化速度,证明原料品种和加工方法对于主食品的消化速度具有重要影响。

An in vitro Procedure to Determine Carbohydrate Digestion Rate and Its Primary Application

In light of the importance of glycemic response of food in prevention of chronic diseases, a simplified in vitro hydrolysis procedure for determining the carbohydrate digestion rate was introduced. Significant correlation observed between the data obtained from glycemic index (GI), the starch digestion index (SDI), and the assay described in the study has indicated that the assay can help to predict the carbohydrate digestion rate and glycemic response of cereals and legumes prducts. "Reducing sugar release index" (RRI), a new index of carbohydrate digestion rate, was presented and discussed in terms of its significance in practical application. Carbohydrate digestion rates of food samples were determined and the results showed the impact of material selection and processing procedures on the carbohydrate digestion rate of staple foods.