降血糖面包的研制和功能性研究

A research on the hypoglycemic bread and its functional effects.

降血糖面包是以面包专用粉、南瓜粉、苦荞麦粉、木糖醇 为原料,加入即发活性干酵母,经过一次发酵法精制而成 的。通过单因素水平实验确定了进行正交实验的因素和 水平,用正交实验确定了产品的最佳配方为高筋粉 100％、苦荞麦粉20％、南瓜粉5％、木糖醇10％、即发性干 酵母1.2％、食盐1.5％、色拉油2.0％及谷朊粉1％,水一般添 加量为350-380mL/500g面粉。通过腹腔注射170mg/kg·bw 四氧嘧啶建立小鼠糖尿病模型,以5.8、11.6、23.2g／kg·bw 给小鼠进行灌胃,20d后测空腹血糖、血浆中的超氧化物 歧化酶活力、丙二醛含量及总抗氧化能力。本实验研究表 明,降血糖面包可以降低四氧嘧啶诱导的糖尿病小鼠空腹 血糖,对正常小鼠空腹血糖没有显著影响;同时还提高了 糖尿病小鼠的血浆中的超氧化物歧化酶活力和总抗氧化 能力,降低了血浆中的丙二醛含量。

Using specialized bread powder, powder of pumpkin, bitter buckwheat powder, xylitol as raw materials, functional bread was made by one time fermentation with dry active yeasts promptly. Single factor test determined the factors and values of orthogonal test. The best formula of this functional bread was determined through orthogonal test, which included specialized bread powder 100%, bitter buckwheat powder 20%, powder of pumpkin 5%, xylitol 10%, the dry active yeasts 1.2%, salt 1.5%, oil 2.0% and water 350-380mL/500g.The diabetic mice model were established by intraperitoneal injection of 170mg/ kg ·bw alloxan. They were given 5.8g/kg ·bw, 11.6g/kg ·bw, 23.2g/kg ·bw respectively by gavage. After 20 days were killed to determine blood sugar, SOD, MDA, T-AOC. It was found that lower blood sugar bread could decrease the blood sugar level, and enhance blood SOD and T-AOC in diabetic mice. In addition, the results also showed that this functional bread could decrease blood MDA in the mice.