慢消化淀粉定量测定方法的比较研究

慢消化淀粉是指在人体小肠中能完全被消化吸收,但吸收速度较慢的一类淀粉。慢消化淀粉血糖指数低,具有特殊的生理功能,是近年来的研究热点;但是慢消化淀粉的定量测定仍然没有统一的标准。用了3种常用的慢消化淀粉定量测定方法:Englyst法、Shin法、Miao法,对大米淀粉、小麦淀粉和糯米淀粉3种原料中的慢消化淀粉进行定量测定,并进行比较分析。结果表明:Miao法模拟了人体胃肠道的生理条件,具有重复性好,操作简单等明显优势,适合于谷物类原料中慢消化淀粉含量的测定;用该法测得的大米淀粉、小麦淀粉、糯米淀粉的慢消化淀粉含量分别为:41·6%、49·4%、54·4%。 

Comparison of slowly digestible starch by using different methods

Slowly digestible starch(SDS)can be completely but slowly assimilated in small intestine.SDS with a low glycemic index value is becoming the research focus for its unique physiological functions.However,the method of SDS in vitro determination hasn't been unified standardization yet.Three methods of Englyst, Shin and Miao were studied in determination of the SDS in rice starch, wheat starch and glutinous rice starch by comparing with the method of determination in vivo.The results showed that Miao was the most suitable one for the determination of the slowly digestible starch of cereals. It had good simulating in the condition of gastrointestinal tract, good reproducibility and simple operation.With this method, the content of slowly digestible starch of rice starch, wheat starch and glutinous rice was 41.6% ,49.4% ,54.4%, respectively.