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目的研究冰粉籽中酯化度果胶钙离子络合物对大鼠糖耐量及餐后血糖的调节作用。方法大鼠腹腔注射链脲佐菌素建立糖耐量异常模型。取正常及糖耐量异常模型大鼠,灌胃冰粉籽中酯化度果胶或其与钙的复合物进行糖耐量及餐后血糖实验,断尾取血,血糖检测仪测定血糖值。结果冰粉籽中酯化度果胶钙离子络合物能明显改善正常鼠和糖耐量异常鼠的糖耐量,并且显著降低大鼠的餐后15 min血糖峰值升高幅度。结论冰粉籽中酯化度果胶钙离子络合物具有明显的降餐后血糖值的作用。
Aim To investigate the regulation of glucose tolerance and postprandial blood glucose in rats by using esterification degree of pectin calcium ion in ice powder seed. Methods Rats were intraperitoneally injected with streptozotocin to establish a model of impaired glucose tolerance. The rats with normal and impaired glucose tolerance model were given glucose and postprandial glucose test with the esterification degree of pectin or its complex with calcium in icing powder seeds. Results The esterification degree of pectin in ice powder seeds could significantly improve the glucose tolerance of normal rats and impaired glucose tolerance rats and significantly reduce the peak blood glucose level of rats 15 min after meal. Conclusion The degree of esterification of calcium ion pectin in ice powder seed has a significant effect of lowering blood glucose after meals.