低血糖生成指数食物研究进展及其潜在利用价值  

Research progress on low-glycemic index foods and their potential utilization value

作　　者：何芮迪 翟立公 潘苗苗 何礼喜 尹雪斌 杨丽萍 HE RuiDi;ZHAI LiGong;PAN MiaoMiao;HE LiXi;YIN XueBin;YANG LiPing(Associated Discipline Key Laboratory of Whole Grain Nutrition and High-Value Utilization,College of Food Engineering,Anhui Science and Technology University,Chuzhou 233100,China;Anhui Provincial Key Laboratory of Functional Agriculture and Functional Foods,Delta Institute for Functional Agricultural(Food)Science and Technology,Anhui Science and Technology University,Chuzhou 233100,China;Anhui Gu Youmei Food Science&Technology Co.LTD,Chuzhou 233100,China)

机构地区：[1]安徽科技学院食品工程学院,全谷物营养与高值化利用联合共建学科重点实验室,滁州233100 [2]安徽科技学院长三角功能农业(食品)研究院,功能农业与功能食品安徽省重点实验室,滁州233100 [3]安徽谷优美食品科技股份有限公司,滁州233100

出　　处：《中国科学:生命科学》2025年第3期518-528,共11页Scientia Sinica(Vitae)

基　　金：安徽省自然科学基金(2108085QC141);蚌埠市科技计划项目(2022ny04);安徽省凤阳县“凤翔”人才团队项目资助。

摘　　要：当前,肥胖和糖尿病患者已呈指数级增加.为缓解糖尿病患者的高血糖症状,建议通过低血糖生成指数(glycemic index,GI)饮食来控制血糖水平.本文综述了低GI食物的最新研究进展及其潜在利用价值.包括影响食物GI值的组分、加工技术、烹饪及储存方式.通过对低GI食物与消化速率的关系进行分析研究,推进功能性食品的开发.At present,an exponential increase in the number of patients with obesity and diabetes is being observed.To alleviate the hyperglycemia symptoms in patients with diabetes,controlling blood glucose levels through a diet comprising low-glycemic index(GI)foods is recommended.This paper reviews the recent research progress in low-GI foods and their potential utilization,including the components,processing techniques,cooking methods,and storage methods that affect the GI value of food.Elucidating the relationship between low-GI foods and digestive rate will substantially contribute to the development of functional foods.

关 键 词：低GI食物 加工方式 糖尿病 研究进展 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]