糌粑体外模拟消化研究

In Vitro Digestion Study of Zanba

为了解西藏民族特色食品—糌粑在消化过程中对血糖的影响,研究藏民族饮食特征,试验以白糌粑,黑糌粑为研究对象,选择玉米淀粉,大米淀粉,白面包为参照,采用胰酶-糖化酶分步酶解法进行体外模拟消化,测定上述样品在消化180 min内的血糖反应,计算血糖指数并建立拟合方程。结果表明:黑糌粑的快速消化淀粉(RDS)、慢消化淀粉(SDS)和抗性淀粉(RS)含量分别39.75%、13.34%、46.91%,白糌粑的RDS、SDS、RS含量分别为38.43%、16.85%、44.72%。玉米淀粉、大米淀粉、白面包、白糌粑、黑糌粑水解消化率分别为75.86%、73.17%、83.59%、52.73%和49.40%。结论:大米淀粉、玉米淀粉GI值分别为82.77、75.32属于高血糖指数食品;白糌粑、黑糌粑的GI值分别为69.04和68.80,属于中等血糖指数食品。

In order to understand the effect of Tibetan national specialty food Zongba on blood sugar during digestion and to study the dietary characteristics,this paper selected corn starch,rice starch,challah,white Zanba and black Zanba as objects of study and carried out in vitro simulation digestion tests by the Trypsin-saccharase enzymatic hydrolysis method.Blood glucose of various samples were measured during 180-minute digestion to work out glycemic indexes and establish a fitted equation.The results showed that RDS,SDS and RS contents of black Zanba were 39.75%,13.34%and 46.91%respectively,while those of white Zanba were 38.43%,16.85%and 44.72%,respectively.Hydrolysis digestion rates of corn starch,rice starch,challah,white Zanba and black Zanba were 75.86%,73.17%,83.59%,52.73%and 49.40%,respectively.It can be concluded that GI values of rice starch and corn starch are 82.77 and 75.32,respectively,which can be classified as high-blood-glucose-index food.However,GI values of white Zanba and black Zanba are 69.04 and 68.80 respectively,which means medium-blood-glucose-index food.