红小豆-粳米混合食物的碳水化合物体外消化速度研究

Studies on the Carbohydrate Digestion Rate of Adzuki Bean-rice Mixed Food in Vitro

碳水化合物的消化速度直接影响着淀粉类主食的餐后血糖反应,因此可利用碳水化合物的体外模拟消化预测淀粉类主食品的血糖反应。用胰酶模拟小肠消化测定了几种烹调方法下红豆-粳米混合膳食中碳水化合物的消化速度,并探讨了其中快速消化淀粉(RDS)、慢速消化淀粉(SDS)和抗性淀粉(RS)相对含量的变化,结果表明:高压烹调显著提高了整豆-粳米混合食物的水解率和RDS含量,但豆粉-米混合食物在不同烹调压力下的差异不显著。整豆和大米分别烹调后再混合的食物与豆谷共同烹调食物相比,抗性淀粉的含量较高,且淀粉消化指数较低。红小豆-粳米混合食物的消化速度与精白粳米的消化速度呈显著性差异(p<0.05)。烹调方法对食物中碳水化合物的消化速度有很大影响。血糖调节异常的人群适合在主食原料中添加整豆类食物,以帮助稳定餐后血糖反应。

The digestion rate of carbohydrate is closely related to postprandial glycemic responses of staple foods. Thus, the in vitro simulated test of carbohydrate digestion may be used to calculate glycemic response of starch staple food. The in vitro carbohydrate digestion rate of rice-Azuki-bean mixed food by different cooking procedures was tested by small intestine digestion Simulated with pancreatin, as well as the starch fractions including rapidly digestible starch （RDS）, slowly digestible starch （SDS） and resistant starch （RS） . Results showed that high pressure cooking remarkably increased digestion rate as well as RDS content in mixed food made of rice and contact Azuki-bean, but not in the mixed food made by Azuki-bean flour and rice. It is noticeable that the RS content was higher in the mixture of precooked Azuki-bean and precooked rice than in the mixed cooked food, irrespective of cooking pressure. The digestion rate of Azuki-bean and Azuki-bean-rice mixed food was lower than that of rice （P〈0.05）, while cooking practice obvi- ously affected the digestion rate of carbohydrate of mixed food. People of abnormal postprandial glycemic responses may include contact starchy beans such as Azuki bean in their staple food to reduce the carbohydrates digestion rate and stabilize postprandial glycemic responses.