侧重于快吸收葡萄糖的葛根全粉碳水化合物“质量”评价  

Quality Estimation of Carbohydrates in Whole Pueraria Powder Emphasizing on Rapidly Available Glucose

作　　者：熊春红[1] 曹芳 欧阳海峰[1] 周伟伟[1] 彭卫平[1] 刘蓉[1] 

机构地区：[1]南昌大学食品科学教育部重点实验室 [2]江西省农产品质量安全检测中心,南昌330047

出　　处：《食品与发酵工业》2005年第5期110-113,共4页Food and Fermentation Industries

基　　金：2004年南昌大学基础理论基金资助项目(No.Z02477)

摘　　要：对挤压膨化、微波、热风3种工艺制取的葛根全粉,采用体外法测定其中快吸收葡萄糖(RAG)、慢吸收葡萄糖(SAG)、抗性淀粉(RS)等的含量,并同时测定了高、中、低血糖指数(GI),将食品葛根淀粉、面包、香蕉进行对比。结果表明,挤压法使全粉熟化程度最高,无论是否蒸煮,均为高RAG、高GI食品;微波法使全粉基本熟化,蒸煮前后RAG含量差异不显著,为中等RAG、GI食品;热风法主要起干燥作用,全粉为生制品,属低RAG、GI食品原料,经蒸煮成为中等GI食品。但作为食品功能原料,低GI的热风法全粉应用灵活性较好,其碳水化合物的生理效果对糖尿病、高脂血患者更有利。In vitro measurement was applied to investigate contents of rapidly available glucose(RAG), slowly available glucose(SAG) and resistant starch(RS) of three kinds of whole Pueraria powder, which were made by extrusion, microwave and hot air respectively. The same determinations were made for Pueraria starch, bread and banana, which were high, middle or low glycemic index food, respectively. The results showed that extrusion made Pueraria powder well cooked. Whole Pueraria powder with extrusion could be high-RAG and high-GI food whether steamed or stewed. Microwave whole Pueraria powder was almost cooked. But its RAG content was not significantly different after cooking and remained middle-RAG and middle-GI food. Hot air could dry the whole Pueraria powder to become a low-RAG and low-GI raw material. However after cooking, it changed to a middle-GI food. The low-GI and physiological effects of hot air treated whole Pueraria powder was more beneficaial for patients with diabetics of high-fat blood. It can serve as a functional raw material.

关 键 词：碳水化合物 葡萄糖 全粉 吸收 评价 质量 RAG 挤压膨化 抗性淀粉 同时测定 血糖指数 葛根淀粉 含量差异 干燥作用 食品原料 食品功能 热风法 体外法 挤压法 蒸煮 微波法 灵活性 糖尿病 熟化 中等 面包 制品 高脂 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]