六种保健食品原料的辅助降血糖功效研究  

Study on the Assistant Hypoglycemic Efficacy of Six Functional Food Materials

作　　者：董义[1] 王斯慧[1] 曾里[1] 曾凡骏[1] 

机构地区：[1]四川大学食品工程系,四川成都610065

出　　处：《食品研究与开发》2014年第23期121-124,共4页Food Research and Development

摘　　要：选择苦瓜、苦荞、葛根、桑叶、西洋参、绞股蓝6种具有辅助降血糖功能的保健食品原料进行降血糖功效研究。采用相同提取工艺得到提取物,以检测其对α-淀粉酶和α-葡萄糖苷酶活力的抑制作用作为辅助降血糖体外评价方法,与拜糖平在相同条件下进行对比,分别研究其辅助降血糖功效。实验得出,六种原料均有明显辅助降血糖功效。其中,苦瓜效果最好,其次为苦荞和绞股蓝,可作为辅助降血糖功能食品的原料。Six materials, balsam melon, Tartary buckwheat, kudzu root, mulberry leaves, American ginseng and gynostemma pentaphylla, which could be used in functional food were chosen to have tests on its assistant hypoglycemic efficacy. The extractions were prepared through same process. By detecting the inhibition effect toα-amylase andα-glucosidase as the in-vitro evaluation method, the assistant hypoglycemic efficacy of these six materials＇ extracts were compared with Acarbose under the same condition. The result showed that all of these six materials could help to reduce the blood sugar levels. Among them, balsam melon has the best effect followed by Tartary buckwheat and gynostemma pentaphylla, which can be used as the raw material in functional foods.

关 键 词：降血糖 原料 体外评价 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]