糯小米和大黄米餐后血糖反应和饱腹感评价.docVIP

糯小米和大黄米的餐后血糖反应和饱腹感评价 潘海坤 王淑颖 范志红* （中国农业大学，食品科学与营养工程学院，北京 100083） 为了研究糯性的选择糯小米和大黄米为研究对象以非糯性的普通小米作为，测定三种样品在鲜热、冷藏、回热之后的人体餐后血糖反应和饱腹感反应计算血糖生成指数（GI）与饱腹感指数（SI）。结果新鲜烹调的糯小米和大黄米样品GI值分别为108和111，冷藏和回热样品的GI值，远高于各处理小米和。回热大黄米的SI显著高于其他样品。糯小米和大黄米尽管为全谷食物，但血糖反应食物，且冷藏处理不能有效降低其餐后血糖反应。 大黄米糯小米血糖反应饱腹感 Postprandial Glycemic Response and Satiety Evaluation of Glutinous Millet and Proso Millet PAN Hai-kun, WANG Shu-ying, FAN Zhi-hong* (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China) AbstractTo study the postprandial glycemic and satiety responses of two waxy cereals, nine healthy subjects consumed 50g carbohydrates from fresh-cooked, refrigerated, reheated samples: millet, glutinous millet and proso millet, comparing with the result of the non-glutinous millet, taking glucose and japonica rice as dual reference foods. Blood glucose and satiety were recorded and then calculated the glycemic index (GI) and satiety index (SI).Theresults showed that the GI of fresh-cooked waxy millet and waxy proso millet were 108 and 111, respectively. The GI of refrigerated and reheated waxy samples were comparable to the glucose reference, much higher than their non-waxy millet counterparts and rice reference. The reheated waxy proso millet had the highest SI, but there was not a correlation between GI and SI.Thereforeboth the glutinous millet and proso millet were whole grains but still high GI food even after refrigerated treatment. Keywordswaxy millet, waxy proso millet, glycemic response, satiety response 目前全世界成人糖尿病患病率持续增加[1]。研究表明，降低主食的餐后血糖反应，提高食物饱腹感，有利于降低糖尿病和心血管疾病的发病风险[2]。餐后血糖主要由一餐中主食的碳水化合物的数量和类型决定[]。很多研究提示，全谷类食物作为部分主食有利于降低餐后血糖反应和降低糖尿病风险[]。 作者简介(1991—)，女硕士研究生研究方向为。E-mail:@? 通讯作者范志红(1966)，女副教授博士研究方向为食物。E-mail:daisyfan@ 很多粮食有糯性品种，如糯米、小米、大黄米等。我国传统医学认为糯性食物难以消化但也有滋补作用近年还有研究发现糯米比普通稻米有更好的抗疲劳作用[]。糯性食物含有极高的支链淀粉[]，而高的支链淀粉含量与较高的消化速度[]和血糖反应有关[10]。目前国内外关于糯性食物的餐后生理反应研究主要集中于糯米[1]。我国特有的糯小米Setariaitalica)和大黄米（?Panicummiliaceum）属于全谷杂粮范畴，含有丰富的钾镁和膳食纤维[1]，也含有抗营养成分[1]