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目的通过探讨富碳水化合物(CHO)食品营养组成及体外消化特性与体内血糖指数的关系,尝试建立体外回归模型。方法选择30种富CHO食品分析蛋白质、脂肪及CHO组成;在AOAC抗性淀粉测定的实验条件下,修改建立体外消化实验方法,测定淀粉在20min、120min、240min和16h的消化量以及不能消化的抗性淀粉含量;并采用国际标准方法完成食物血糖生成指数(GI)评估;通过逐步回归方法探讨各成分组成与GI关系。结果30种食品GI值分布为26～113,GI值高低与20min和120min内消化的淀粉量(S20、S120)呈明显正相关(P<0.05),而与抗性淀粉(RS)呈明显负相关(P<0.01)。将S120与葡萄糖含量相加定义为易利用糖(EAG),建立GI体外测试的回归方程为GI=39.65+1.008EAG-1.072RS。结论食品碳水化合物组成和体外消化实验有助于解释富碳水化合物食物体内血糖应答反应及预测GI值。
Objective To explore the relationship between nutrition composition and in vitro digestibility of carbohydrate rich (CHO) foods and in vivo glycemic index, and to establish an in vitro regression model. Methods 30 kinds of CHO-rich foods were selected to analyze the composition of protein, fat and CHO. Under the conditions of AOAC resistant starch assay, the in vitro digestion experiment was modified to determine the digestibility of starch at 20min, 120min, 240min and 16h, Resistant starch content was determined. Food glycemic index (GI) was evaluated by international standard methods. The relationship between each component and GI was explored by stepwise regression. Results The distribution of GI value of 30 kinds of foodstuffs was 26 ~ 113. The content of GI was positively correlated with the amount of starch digest (S20, S120) within 20min and 120min (P <0.05), but negative with the resistant starch (RS) Related (P <0.01). The sum of S120 and glucose content was defined as EAG, and the regression equation of establishing GI in vitro test was GI = 39.65 + 1.008EAG-1.072RS. Conclusions Food carbohydrate composition and in vitro digestion test may help explain the in vivo glycemic response response and predict GI values in carbohydrate rich foods.