核磁共振及其成像技术研究抗性淀粉和普通淀粉体外消化的影响

Use of NMR and MRI to Study in vitro Digestibility of Resistant Starch and Normal Starch

采用核磁共振及其成像技术(NMR和MRI)研究抗性淀粉(RS)和普通淀粉在体外的消化情况。结果表明,从弛豫时间T22和T23可看出,普通淀粉中T22的下降趋势比抗性淀粉明显,而T23在普通淀粉中比在抗性淀粉中增加趋势明显。NMR在研究食品体系中的水分分布和流动性来说明内部物质间的相互作用,体现出明显的优势;抗性淀粉在体内的消化,表现出明显的抗性。

The in vitro assimilation of resistant starch （RS） and normal starch of wheat, corn and sweet potato was investigated using NMR and MRI. A more remarkable decreasing tendency of T22 and a more remarkable increasing tendency of T23 were observed in normal starch in comparison with RS. NMR presents obvious advantages in studying water mobility and distribution to account for the interactions among components in a food system. In addition, RS was more resistant to in vivo digestion than normal starch.