白面包搭配坚果油籽浆的餐后血糖反应  

Glycemic Response of Mixed Meal of White Bread and Homogenized Seeds/Nuts

作　　者：卢家灿 林金雪娇 范志红[1,2] 周颖[2] 朱瑞欣 Lu Jiacan;Lin Jinxuejiao;Fan Zhihong;Zhou Ying;Zhu Ruixin(Institute of Nutrition and Health,China Agricultural University,Beijing 100083;College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083)

机构地区：[1]中国农业大学营养与健康系,北京100083 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国食品学报》2021年第2期136-143,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：“十三五”国家重点研发计划项目(2017YFD0401200)。

摘　　要：为研究不同坚果油籽浆对餐后血糖反应的影响,测定大豆(S)和黑芝麻(BS)、亚麻籽(LS)、巴旦木(A)打浆后搭配白面包(WB)食用的血糖指数(GI)及餐后240 min的血糖反应特征值,并与牛奶(M)的效果相比较。结果表明:M+WB和A+S+WB的GI值均为52,BS+WB的GI值和白面包同为74。LS+S+WB的血糖波动最小。血糖反应与脂肪酸构成无关,而与单宁含量相关。结论:在食用高GI碳水化合物食物时配合牛奶、巴旦木豆浆和亚麻籽豆浆有利于平稳餐后血糖反应。In order to study the effect of different homogenized seeds and nuts on postprandial blood glucose response(GR),the characteristic values of glycemic index(GI)and postprandial 240 min of white bread(WB)when consumed with homogenized soybean(S),black sesame seed(BS),linseed(LS)and almond(A)were measured and compared with that of milk(M)and WB.The results showed that the GI values of both M+WB and A+S+WB were 52,while the GI values of both BS+WB and WB were 74.LS+S+WB had the least blood glucose fluctuation.The GR was not correlated to fatty acid composition but to tannin content.Conclusion:milk,homogenized A+S and LS+S were beneficial to mitigate postprandial GR when co-ingested with high GI carbohydrate foods.

关 键 词：坚果 油籽 豆浆 血糖反应 血糖指数 

分 类 号：R151[医药卫生—营养与食品卫生学]