主食餐前负荷参苏红茶的餐后血糖变化  

Postprandial blood glucose response of staple foods with preprandial Shensu black tea

作　　者：周志桥 王成祥 马喜山 王建新 刘士伟 柳嘉 段盛林 王洁楠 ZHOU Zhiqiao;WANG Chengxiang;MA Xishan;WANG Jianxin;LIU Shiwei;LIU Jia;DUAN Shenglin;WANG Jienan(China National Research Institute of Food&Fermentation Industries Co.Ltd.,Beijing 100015,China;Hebei Tongfu Health Industry Co.,Ltd,Shijiazhuang 051430,China;Shanxi Nonggu Baorentang Landmark Food Co.,Ltd,Jizhong Shanxi 030800,China;Xiyuan Hospital of China Academy of Chinese Medical Sciences,Beijing 100091,China)

机构地区：[1]中国食品发酵工业研究院有限公司,北京100015 [2]河北同福健康产业有限公司,石家庄051430 [3]山西农谷保仁堂地标食品有限责任公司,山西晋中030800 [4]中国中医科学院西苑医院,北京100091

出　　处：《北京农学院学报》2024年第1期84-89,共6页Journal of Beijing University of Agriculture

基　　金：河北省科技计划资助(河北省重点研发计划项目21327118D)。

摘　　要：【目的】为探明参苏红茶作为餐前负荷,用于降低主食餐后血糖反应的效果。【方法】招募了12名健康志愿者,以无水葡萄糖作为参比食物,以含有25 g可利用碳水化合物的馒头和白米饭作为主食食物,以含有1/3正餐食物热量的参苏红茶作为餐前负荷食物,主食和餐前负荷食物间隔30 min,测试餐后120 min内的血糖变化。【结果】结果发现:馒头和白米饭的GI值分别为85.8和84.1,两者的餐后血糖水平均在45 min达到峰值;餐后30 min,参苏红茶+馒头和参苏红茶+白米饭的餐后血糖均达到峰值,但分别低于馒头、白米饭的餐后血糖水平,无显著性差异(P>0.05),其GI值分别为69.9和66.6,分别显著降低了18.5%(P<0.05)和20.8%(P<0.05)。可以看出,餐前30 min负荷参苏红茶可显著降低馒头的餐后血糖反应,餐后血糖波动相对较小,应答曲线较平稳。【结论】馒头和白米饭分别在餐前30 min负荷参苏红茶,有益于平稳餐后血糖反应,这表明参苏红茶作为不同类型主食的餐前负荷可以较好地平缓餐后血糖水平。In order to explore the effect of Shensu black tea as a preprandial load to reduce the postprandial blood glucose response of the staple food,12 healthy volunteers were recruited in this study.Steamed bun and white rice containing 25 g of available carbohydrates were used as the control food respectively,while Shensu black tea containing one third of the calories of the meal of steamed bun or white rice,was used as preprandial meal,and was intaked at 30 min before intake of steamed bun or white rice.Then,the blood glucose levels within 120 min after the meal were tested.The results showed that the GI values of steamed bun and white rice were 85.8 and 84.1 respectively,the postprandial blood glucose levels of steamed bun and white rice reached the peak at 45 min;The GI values of Shensu black tea+steamed bun and Shensu black tea+white rice were 69.9 and 66.6,and significantly reduced 18.5%(P<0.05)and 20.8%(P<0.05),respectively.At 45 min,the postprandial blood glucose levels of Shensu black tea+steamed bun and Shensu black tea+white rice reached their peaks,which were lower than the postprandial blood glucose levels of steamed bun and white rice,respectively,with no significant difference(P>0.05).It can be seen that preprandial Shensu black tea at 30 min before intake of steamed bun and white rice could significantly reduce their postprandial blood glucose response,which showed the response curve is relatively stable response curve,indicating the relatively lower postprandial blood glucose fluctuation.Conclusion:preprandial Shensu black tea at 30 min before meal with steamed bun and white rice was beneficial to stabilizing the postprandial blood glucose response,which indicated that the preprandial Shensu black tea with different types of staple food,could better moderate the postprandial blood glucose.

关 键 词：主食 餐前负荷 血糖反应 血糖生成指数 

分 类 号：TS201.2[轻工技术与工程—食品科学]