蒸谷米血糖生成指数和胰岛素指数的评估  

On Parboiled Rice Glycemic Index and Insulin Index

作　　者：陈思远[1] 彭景[1] 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225000

出　　处：《四川旅游学院学报》2014年第2期21-23,共3页Journal of Sichuan Tourism University

摘　　要：为测定两种蒸谷米的GI值、II值,选用产自东北的籼米蒸谷米(PI)、粳米蒸谷米(PR)两种蒸谷米作为实验样品,葡萄糖及精制东北大米(粳米)(NR)作为对照样品,同时选取了扬州大学在校健康大学生40名随机分成四组,每组分别食用葡萄糖水溶液、籼米蒸谷米(PI)饭、粳米蒸谷米(PR)饭、精制东北大米(粳米)(NR)饭。测定0min、30min、60min、90min、120min5个时点的血糖和胰岛素应答水平。实验结果表明:籼米蒸谷米(PI)和粳米蒸谷米(PR)都属低GI值食物;精制东北大米(粳米)(NR)属高GI值食物。GI值结合II值能更好地评价食物对人体血糖的影响。This paper takes two kinds of parboiled rice （ indica and japonica） as its subjects of study to exam-ine their glycemic index and insulin index values with glucose and refined indica rice as control samples. Forty students of good health in Yangzhou University are randomly chosen and divided into four groups who respec-tively take in glucose solution, parboiled indica rice, parboiled japonica rice and refined japonica rice. Their glycemic indexes and insulin indexes at five points （0 minute,30 minutes,60 minutes,90 minutes and 120 mi-nutes later after the in-take） are then obtained. The findings suggest that both types of parboiled rice are low GI food while refined japonica rice is high GI food. Combination of GI and II is an effective reflection of the effect of food on glycemic.

关 键 词：蒸谷米 血糖生成指数 胰岛素指数 

分 类 号：R151.4[医药卫生—营养与食品卫生学]