膳食淀粉生物利用度的体外评价方法研究进展

膳食淀粉作为人体主要能量来源，其生物利用度与餐后血糖和胰岛素反应密切相关。膳食淀粉的生物利用度主要受食品基质与淀粉本身结构性质的影响，在慢性疾病大流行背景下，膳食淀粉的消化行为得到广泛关注。目前已提出多种体外评价方法用于分析膳食淀粉的消化机制，相较于体内试验，体外法在效率、重复性、成本和伦理上优势明显，同时能够有效指导食品加工和消费选择。作者概述了目前淀粉消化体外评价方法的发展现状，并阐述了各方法的优点和局限性，一方面为开发符合我国膳食模式的体外消化模型提供借鉴，另一方面为我国淀粉基食品分类与分级提供技术指导。

Research Progress on in vitro Analysis Methods of Dietary Starch Bioavailability

Dietary starch is the main energy source of human body, and its bioavailability is closely related to the postprandial glycemia and insulin responses. The bioavailability is mainly affected by food matrix and the structure of starch itself. In the context of chronic disease pandemic, the digestion behavior of dietary starch has attracted extensive attention. In order to more efficiently study the digestion mechanism of dietary starch, several in vitro evaluation methods have been proposed. Compared with in vivo tests, in vitro methods could help guide food processing and consumption choices with higher efficiency, repeatability, lower costs and appropriate ethics. This review summarized the development status of methods for in vitro analysis of starch digestion, and their advantages and limitations were discussed. On the one hand, this review could provide references for developing in vitro digestion model fitting the meal pattern in China, and on the other hand, it could provide technical guidance for the classification of starchy food.