| 摘要: |
| 为探讨谷物种类、烹调方法及豆米混合烹调对谷类碳水化合物消化速度的影响,以及体外模拟消化法和人体餐后血糖反应法评价消化速度的一致性,采用胰酶法体外模拟消化方法多时间点测定其反应进程,并与人体血糖指数测定标准方法进行对比分析。结果表明:黑米饭和籼糯米饭体外碳水化合物消化速度和样品血糖指数比籼米饭低,即食米饭碳水化合物消化速度最慢,冷籼糯米饭碳水化合物消化速度最快。豆米混合食物中,豆类可降低谷类碳水化合物的消化速度,以红小豆效果最佳。体外模拟消化结果与人体血糖指数有较高的相关性,r=0.910(P<0.05)。认为原料配合和加工方法均对碳水化合物消化速度产生影响,豆米混合烹调可降低粳米的淀粉消化速度,体外模拟消化方法可在一定程度上预测食品血糖指数。 |
| 关键词: 谷类,豆类,碳水化合物,消化速度,血糖反应 |
| DOI：10.11841/j.issn.1007-4333.2006.01.022 |
| 投稿时间：2005-03-14 |
| 基金项目: |
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| Study on in vitro carbohydrate digestion rates of cereal foods |
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| Abstract: |
| To examine the effects of rice types,cooking methods,and rice-legume mixed cooking on the carbohydrate digestion rate of rice foods and the consistency between the in vitro simulative digestion method and the evaluated digestion rate of glycemic response after meal,a simulative digestion procedures was measured by the in vitro simulative digestion method with the pancreas-derived enzymes and a comparative study of glycemic index(GI) with the in vitro results of 4 food samples was made.The in vitro digestion rates of black rice and sticky rice were much lower than that of indica rice,and the GI of the samples showed the same trend.The parboiled rice showed the lowest digestion rate;while the cold sticky rice the highest.Addition of legumes in rice lowers the digestion rate considerably even when legume is removed from the co-cooked conjee.We concluded that the digestion rate of carbohydrate in rice foods could be affected by cooking methods and the kind of rice;some ingredients in legumes,especially the azuki beans,could lower the digestion rate of rice food;and there were significant correlation between the GI of food samples and the in vitro digestion rate of the samples. |
| Key words: rice,legume,carbohydrate,digestion rate,glycemic response |
