CN111239296A - Blood glucose generation index detection method - Google Patents
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- G—PHYSICS
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- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
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Abstract
The invention discloses a method for detecting a glycemic index, which comprises the steps of firstly detecting moisture, ash, fat and protein of a food sample to obtain the amount of the food sample containing 1g of carbohydrate; a food sample of 1g carbohydrate is digested by simulating a digestive system in a human body, the starch consumption rate and the blood sugar value are calculated by sampling and detecting at different digestion time points, and then the blood sugar generation index can be obtained by a theoretical calculation formula. The blood glucose generation index detection method shortens the detection time, reduces the detection requirement and solves the problem that a large amount of manpower and material resources are consumed in-vivo detection by a method for simulating human digestion in vitro.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a method for detecting a glycemic index.
Background
With the improvement of living standard, people pay more and more attention to health. However, due to changes in eating habits and reduction in the amount of exercise, diseases associated with obesity are increasing. The number of diabetes patients is also increasing year by year, so the development of foods for diabetes patients has profound significance. The detection method of the food with the glycemic index has guiding effect on the development of the food.
The glycemic index of a food is a percentage of the blood glucose response level of a food containing 50g of carbohydrates to an equivalent amount of glucose over a period of time, reflecting the rate and ability of the food to increase blood glucose compared to glucose. The in vivo measurement of glycemic index requires standard physical and weight-average weight of the subject, and also strict fasting blood glucose level of the subject. Preparation before testing for in vivo measurement of glycemic index also places more demands on the subject. Also, the entire in vivo test time span is three months, and subjects must empty their stomach 12 hours before each test, and drinking or alcoholic beverages are prohibited and strenuous exercise is avoided. The requirements for the subjects are relatively many and strict.
Disclosure of Invention
According to the defects of the prior art, the invention aims to provide the method for detecting the glycemic index, which shortens the detection time, reduces the detection requirement and solves the problem that a large amount of manpower and material resources are consumed in-vivo detection by a method for simulating human digestion in vitro.
In order to solve the technical problems, the invention adopts the technical scheme that:
1. a blood glucose production index detection method is characterized in that: comprises the following steps of (a) carrying out,
1) detecting the contents of moisture, ash, fat and protein in the food sample to obtain the amount of the food sample containing 1g of carbohydrate;
2) simulating the digestive system in the human body to digest food samples of 1g of carbohydrate, and adding the food samples into a test tube; firstly, adding a phosphate buffer solution into a test tube to adjust the pH value to be 6.6-6.9, then adding an amylase or pancreatin solution which is heated to 37 ℃ in advance, controlling the treatment time to be 1-2 min, slightly stirring for 10-20 s, and then performing simulated gastric digestion; then, adding 0.1mol/L phosphate buffer solution containing NaCl and pepsin into the solution after oral digestion, adjusting pH to 1.3-1.5 with HCl, and preserving heat in a constant temperature oscillator at 37 ℃ for 30 min; slightly stirring for 10s after heat preservation is finished, and then performing a step of simulating small intestine digestion; finally, adjusting the pH value of the solution after gastric digestion to 6.8-6.9, adding a magnesium chloride-calcium chloride solution, a pancreatic juice 40g/L and an amyloglucosidase solution in a volume ratio of 5:5:8, fixing the volume by using distilled water, wherein the total volume after fixing the volume is 400 times of the volume of the magnesium chloride-calcium chloride solution, and oscillating at the constant temperature of 37 ℃ for 180 min;
in the step (2), the timing is started from the time when the amylase or the pancreatin solution is added, the starch consumption rate and the blood sugar value are calculated aiming at different digestion time points for sampling detection, and then the blood sugar generation index is calculated through a formula, wherein the theoretical calculation formula is 0.862HI +8.189, GI is the blood sugar generation index, and HI is the blood sugar value.
Further: the amount of food sample per 1 gram of carbohydrate was calculated by weight loss method as carbohydrate-100-moisture-ash-fat-protein-dietary fiber.
Further: in the step of oral digestion, the mass ratio of 1g carbohydrate to amylase or pancreatin solution is 1: 0.0025: 0.05.
further: in the step of simulating gastric digestion, the mass ratio of 1g of carbohydrate to NaCl and pepsin is 1: 0.0024.
Further: the mass-to-volume ratio of 1g carbohydrate to the magnesium chloride-calcium chloride solution is 1:0.125 g/ml.
Further: sampling tests from the samples for different digestion time points include sampling samples at 0, 5, 10, 15, 20, 25, 30, 40, 60, 90, 120min into 95% ethanol solution containing 4 sample volumes; performing centrifugal precipitation, membrane filtration, and detection by using an amino column and a differential detector; and detecting the peak-out time and peak area of the sample by high performance liquid chromatography and making a standard curve.
Further: the step of inactivating enzyme in boiling water bath is also included before the centrifugal precipitation.
Further: and the operation of inactivating the enzyme in the boiling water bath is to heat the sample to be treated in boiling water for 10-20 min.
Further: the starch digestibility of the white bread was calculated using the above method using the white bread as a reference, the area of the standard curve of the white bread and the sample to be tested was calculated with the HI of the white bread as 100, and then the HI of the sample was calculated from the area ratio of the sample to be tested to the white bread.
The invention has the advantages that the invention fully simulates the treatment process of the sample in the human body, slightly stirs the sample for a period of time at the end of simulating oral digestion, and simulates the process that food moves from the oral cavity to the stomach; the samples were also gently agitated for a period of time at the end of the simulated gastric digestion, simulating the passage of food from the stomach to the intestine. The design enables the sample processing to be more practical, and the accuracy of the measurement result is improved.
The method for detecting the glycemic index shortens the detection time, reduces the detection requirement and solves the problem that a large amount of manpower and material resources are consumed in-vivo detection by a method for simulating human digestion in vitro. According to the digestion environment in vivo, the environment is simulated in the experimental process, the sample is treated, the experimental period and the experimental difficulty are greatly reduced, and a large amount of operations can be repeated.
Drawings
The contents of the drawings and the reference numerals in the drawings are briefly described as follows:
FIG. 1 is a graph of the concentration of glucose in a glucose standard solution as a function of the area of the peak area;
FIG. 2 is a graph of the relationship between the digestion time and the digestion rate of white bread;
FIG. 3 is a graph of digestion time versus digestion rate for an example of the present invention.
Detailed Description
The present invention will be described in further detail with reference to the drawings and specific embodiments thereof, so as to enable those skilled in the art to more fully, accurately and deeply understand the inventive concept and technical scheme of the present invention.
A method for detecting glycemic index comprises the following steps,
1) and detecting the moisture, ash, fat and protein of the food sample, calculating the carbohydrate which is 100-moisture-ash-fat-protein-dietary fiber by a weight loss method, and calculating the amount of the food sample containing 1g of carbohydrate.
2) Simulating the digestive system in human body to digest food samples of every 1g of carbohydrate, and sampling and detecting aiming at different digestion time points. Sampling and detecting, wherein the sampling is carried out at 0, 5, 10, 15, 20, 25, 30, 45, 60, 90 and 120min, and the samples are put into 95 percent ethanol solution with 4 times of the volume of the samples; performing centrifugal precipitation, membrane filtration, and detection by using an amino column and a differential detector; and detecting the peak-out time and peak area of the sample by high performance liquid chromatography and making a standard curve. Calculating the consumption rate of starch and the blood glucose value, and further calculating the blood glucose generation index through a formula, wherein the theoretical calculation formula is 0.862HI +8.189, GI is the blood glucose generation index, and HI is the blood glucose value. And (3) setting a boiling water bath enzyme deactivation step before centrifugal precipitation, specifically, heating the sample to be treated in boiling water for 10-20 min.
In the method, white bread is used as a reference substance to measure the glycemic index of various samples. The starch digestibility of the white bread is measured and calculated by the method, the area of a standard curve of the white bread and a sample to be detected is calculated according to the HI of the white bread as 100, and then the HI of the sample is calculated according to the area ratio of the sample to be detected to the white bread.
Simulating the digestion process in a human body includes the following steps,
first, amylase or pancreatin was added to simulate the steps of oral digestion. Adding phosphate buffer into a food sample containing 1g of carbohydrate to adjust the pH value to be 6.6-6.9, and then adding amylase or pancreatin solution which is heated to 37 ℃ in advance, wherein the mass ratio of 1g of carbohydrate to the amylase or pancreatin solution is 1: 0.0025; controlling the treatment time to be 1-2 min, slightly stirring for 10-20 s, and then performing simulated gastric digestion.
Pepsin was then added to simulate the gastric digestion step. The step of simulating gastric digestion is to add 0.1mol/L phosphate buffer solution containing NaCl, pepsin and guar gum into the solution after oral digestion, wherein the mass ratio of the 1g carbohydrate to the NaCl and the pepsin is 1: 0.0024: 0.05, adjusting the pH value to 1.3-1.5 by using HCl, and preserving the temperature for 30min in a constant temperature oscillator at 37 ℃; after the incubation was completed, the digestion of the small intestine was simulated by stirring slightly for 10 s.
And finally, adding pancreatin and amyloglucosidase to simulate the digestion of the small intestine. The step of simulating small intestine digestion is to adjust the pH value of the solution after stomach digestion to be 6.8-6.9, add magnesium chloride-calcium chloride solution, pancreatic juice and amyloglucosidase solution with the volume ratio of 5:5:8, the mass volume ratio of 1g carbohydrate to the magnesium chloride-calcium chloride solution is 1:0.125g/ml, fix the volume with distilled water, the total volume after fixing the volume is 400 times of the volume of the magnesium chloride-calcium chloride solution, and oscillate at constant temperature of 37 ℃ for 180 min.
Example 1
The description will be given by taking a Yinlu longan lotus seed porridge sample as an example.
Detecting carbohydrates of Yinlu longan lotus seed atherosclerosis: measuring the moisture content by adopting a GB 5009.3 drying method, wherein the measured result is 83.68g/100 g; the protein is measured by a GB 5009.5 Kjeldahl method, and the measurement result is 1.59g/100 g; the fat is measured by a GB 5009.6 Soxhlet extraction method, and the measured result is 3.68g/100 g; the ash content is measured by GB5009.4 burning method, and the measured result is 0.31g/100 g; the weight reduction method is adopted for the carbohydrate, namely 100-83.68-1.59-3.68-0.31-10.74 g/100 g.
The amount of carbohydrate in the Yinlu longan lotus seed porridge was measured to be 10.74g/100g, and the mass of the sample containing 1g of carbohydrate was 9.31 g.
The in vitro detection technology for the glycemic index specifically comprises the following steps:
1. crushing 20g of sample, sieving with a 20-mesh sieve, and putting 9.31g of sieved sample into a conical flask;
2. simulating oral digestion: adding 3mL of phosphate buffer solution with pH value of 6.9, and adding 1mL of pancreatin solution which is heated to 35-37 ℃ in advance and 2.5 g/L; beating the sample with a glass rod for 15 times, wherein the treatment time is controlled to be 1-2 min, and then washing the glass rod with 6ml of phosphate buffer (pH is 6.9); and after the treatment is finished, slightly stirring for 10-20 s, and then performing gastric digestion simulation, wherein the slightly stirring is to insert a glass rod and the like into the solution and slowly stir the solution along the same direction, and the rotating speed is controlled to be 3-5 s per circle.
3. Simulating gastric digestion: adding 6ml of 0.1mol/L phosphate buffer solution containing 0.024g NaCl and 0.05g pepsin, and adjusting pH to 1.5 +/-0.05 by using 2mol/L HCl solution; adding 3-5 glass balls, and then whirling and shaking for 30min at the constant temperature of 37 ℃ and 50r/min in a constant-temperature shaking water bath kettle. After the incubation was completed, the digestion of the small intestine was simulated by stirring slightly for 10 s. The slight stirring is to insert a glass rod and the like into the solution and slowly stir the solution along the same direction, and the rotating speed is controlled to be 3-5 s per circle.
4. Simulating small intestine digestion: adding 10ml of phosphate buffer solution into the solution after shaking for 30min at constant temperature, and adjusting the pH to 6.9 +/-0.05 by using a NaOH solution with the volume fraction of 20%; after the pH is adjusted, the conical flask is continuously put into a constant-temperature shaking water bath kettle which is at 37 ℃ and is whirlingly shaken at 50 r/min; add 125. mu.L MgCl2-CaCl2Solution (1L distilled water added with 5.71g Mg Cl2And 33.29gCaCl2) 125 mul of 40g/L pancreatin solution and 200 mul of amyloglucosidase, and distilled water is quickly supplemented to 50 ml;
5. timing immediately after the distilled water is supplemented, putting 1mL of sample into a centrifugal tube at the time points of 0min, 5min, 10min, 15min, 30min, 45min, 60min, 90min and 120min, and immediately inactivating the enzyme in a boiling water bath for 10-20 min; naturally cooling after enzyme deactivation, and centrifuging for 15min at 8000rpm and 4 ℃;
6. taking 250 mu L of supernatant, putting the supernatant into a centrifuge tube which is added with 1mL of ethanol solution with volume fraction of 95%, and centrifuging the supernatant at 8000rpm and 4 ℃; (centrifugation purpose: removal of foreign proteins, prevention of incomplete filtration on HPLC column) 300. mu.l of ethanol-containing supernatant was taken in a small tube and 900. mu.l of distilled water was added; the ratio to water here may be modified in suitable amounts;
7. sucking the solution with a syringe, filtering with a 0.45 μm nylon filter membrane, and loading into a sample loading bottle;
8. the detection adopts Hypersil-NH2Column, differential detector, measurement conditions were: mobile phase acetonitrile-water 70:30(v/v), flow rate: 1.0mL/min, column temperature: 40 ℃; (the choice of column and detector is a general choice for detecting glucose in general)
9. After the conditions are set, firstly, the prepared glucose standard solutions of 2mg/ml, 4mg/ml, 6mg/ml, 8mg/ml and 10mg/ml are subjected to sample injection detection, and the peak emergence time and the peak area of the glucose standard solution are plotted to form a standard curve as shown in figure 1;
10. then, the sample was examined, and the peak area of the sample was substituted into the obtained standard curve to obtain the concentration of glucose, and further, the starch digestibility was calculated (according to the literature, 0.9g of starch was digested for 1g of glucose to calculate the amount of starch that the sample had to digest for the amount of glucose to produce the above-mentioned amount of starch, and the value of HI was calculated from the amount of starch to 1 × 100, i.e., the digestibility of starch, where 1 is 1g of carbohydrate)), and the GI of the sample was calculated from GI 0.862HI + 8.189.
The HI was calculated by measuring and calculating the starch digestibility of white bread (the carbohydrate content of the white bread selected in the test of examples was 51.5g/100g, 1.94g of white bread was weighed at the time of the test, the test was conducted in the same manner as the sample) using white bread as a reference in the above-described method, integrating the polynomial equation with respect to the HI of white bread of 100, calculating the area under the curve, and calculating the HI of the sample based on the area ratio of the sample to the white bread. From the calculated HI, GI of the sample was calculated from GI ═ 0.862HI + 8.189.
Table 1 below shows the area of the peaks and the glucose concentration values at different times for the samples and the white bread measured using the above experimental method:
TABLE 1
The starch digestion rate and the measurement time of the white bread are shown in the following table 2:
TABLE 2
Comparative example 1
The description will be given by taking a Yinlu longan lotus seed porridge sample as an example.
Detecting carbohydrates of Yinlu longan lotus seed atherosclerosis: measuring the moisture content by adopting a GB 5009.3 drying method, wherein the measured result is 83.68g/100 g; the protein is measured by a GB 5009.5 Kjeldahl method, and the measurement result is 1.59g/100 g; the fat is measured by a GB 5009.6 Soxhlet extraction method, and the measured result is 3.68g/100 g; the ash content is measured by GB5009.4 burning method, and the measured result is 0.31g/100 g; the weight reduction method is adopted for the carbohydrate, namely 100-83.68-1.59-3.68-0.31-10.74 g/100 g.
The amount of carbohydrate in the Yinlu longan lotus seed porridge was measured to be 10.74g/100g, and the mass of the sample containing 1g of carbohydrate was 9.31 g.
The in vitro detection technology for the glycemic index specifically comprises the following steps:
1. crushing 20g of sample, sieving with a 20-mesh sieve, and putting 9.31g of sieved sample into a conical flask;
2. simulating oral digestion: adding 3mL of phosphate buffer solution with pH value of 6.9, and adding 1mL of pancreatin solution which is heated to 35-37 ℃ in advance and 2.5 g/L; the sample was beaten 15 times with a glass rod and the treatment time was controlled at 1-2 min and then the glass rod was rinsed clean with 6ml of phosphate buffer (pH 6.9).
3. Simulating gastric digestion: adding 6ml of 0.1mol/L phosphate buffer solution containing 0.024g NaCl, 0.05g pepsin and 0.05g guar gum, and adjusting pH to 1.5 +/-0.05 by using 2mol/L HCl solution; adding 3-5 glass balls, and then whirling and shaking for 30min at the constant temperature of 37 ℃ and 50r/min in a constant-temperature shaking water bath kettle. After the incubation was completed, the digestion of the small intestine was simulated by stirring slightly for 10 s.
4. Simulating small intestine digestion: adding 10ml of phosphate buffer solution into the solution after shaking for 30min at constant temperature, and adjusting the pH to 6.9 +/-0.05 by using a NaOH solution with the volume fraction of 20%; after the pH is adjusted, the conical flask is continuously put into a constant-temperature shaking water bath kettle which is at 37 ℃ and is whirlingly shaken at 50 r/min; adding 125 μ L MgCl2-CaCl2 solution (5.71 g Mg Cl2 and 33.29g CaCl2 in 1L distilled water), 125 μ L pancreatin solution 40g/L, 200 μ L amyloglucosidase, and rapidly supplementing distilled water to 50 ml;
5. timing immediately after the distilled water is supplemented, putting 1mL of sample into a centrifugal tube at the time points of 0min, 5min, 10min, 15min, 30min, 45min, 60min, 90min and 120min, and immediately inactivating the enzyme in a boiling water bath for 10-20 min; naturally cooling after enzyme deactivation, and centrifuging for 15min at 8000rpm and 4 ℃;
6. taking 250 mu L of supernatant, putting the supernatant into a centrifuge tube which is added with 1mL of ethanol solution with volume fraction of 95%, and centrifuging the supernatant at 8000rpm and 4 ℃; (centrifugation purpose: removal of foreign proteins, prevention of incomplete filtration on HPLC column) 300. mu.l of ethanol-containing supernatant was taken in a small tube and 900. mu.l of distilled water was added; the ratio to water here may be modified in suitable amounts;
7. sucking the solution with a syringe, filtering with a 0.45 μm nylon filter membrane, and loading into a sample loading bottle;
8. the detection adopts a Hypersil-NH2 column and a differential detector, and the measurement conditions are as follows: mobile phase acetonitrile-water 70:30(v/v), flow rate: 1.0mL/min, column temperature: 40 ℃; (the choice of column and detector is a general choice for detecting glucose in general)
9. After the conditions are set, firstly, the prepared glucose standard solutions of 2mg/ml, 4mg/ml, 6mg/ml, 8mg/ml and 10mg/ml are subjected to sample injection detection, and the peak emergence time and the peak area of the glucose standard solution are plotted to form a standard curve as shown in figure 1;
10. then, the sample was examined, and the peak area of the sample was substituted into the obtained standard curve to obtain the concentration of glucose, and further, the starch digestibility was calculated (according to the literature, 0.9g of starch was digested for 1g of glucose to calculate the amount of starch that the sample had to digest for the amount of glucose to produce the above-mentioned amount of starch, and the value of HI was calculated from the amount of starch to 1 × 100, i.e., the digestibility of starch, where 1 is 1g of carbohydrate)), and the GI of the sample was calculated from GI 0.862HI + 8.189.
The HI was calculated by measuring and calculating the starch digestibility of white bread (the carbohydrate content of the white bread selected in the test of examples was 51.5g/100g, 1.94g of white bread was weighed at the time of the test, the test was conducted in the same manner as the sample) using white bread as a reference in the above-described method, integrating the polynomial equation with respect to the HI of white bread of 100, calculating the area under the curve, and calculating the HI of the sample based on the area ratio of the sample to the white bread. From the calculated HI, GI of the sample was calculated from GI ═ 0.862HI + 8.189.
Table 3 below is the area of the peak and glucose concentration values at different times for the samples and white bread measured using the experimental method of the comparative example:
TABLE 3
The starch digestion rate and the measurement time of the white bread are shown in the following table 4:
TABLE 4
| Time (min) | Starch digestibility (%) |
| 0 | 27.51643729 |
| 5 | 29.20346795 |
| 10 | 32.66325669 |
| 20 | 35.09216428 |
| 30 | 38.97013468 |
| 45 | 43.649125386 |
| 60 | 44.84962178 |
| 90 | 53.12358940 |
| 120 | 58.05897415 |
The glucose concentration in comparative example 1 was slightly lower than that in example 1, and the starch digestibility was also slightly lower than that in example 1.
Comparative example 1 differs from example 1 mainly in that in example 1 the sample was gently stirred for a period of time at the end of the simulated oral digestion, simulating the process of food moving from the mouth to the stomach; the samples were also gently agitated for a period of time at the end of the simulated gastric digestion, simulating the passage of food from the stomach to the intestine. The design makes the sample treatment more practical, improves the accuracy of the measurement result and improves the conversion rate of starch.
The invention has been described in an illustrative manner, and it is to be understood that the invention is not limited to the precise form disclosed, and that various insubstantial modifications of the inventive concepts and solutions, or their direct application to other applications without such modifications, are intended to be covered by the scope of the invention. The protection scope of the present invention shall be subject to the protection scope defined by the claims.
Claims (9)
1. A blood glucose production index detection method is characterized in that: comprises the following steps of (a) carrying out,
1) detecting the contents of moisture, ash, fat and protein in the food sample to obtain the amount of the food sample containing 1g of carbohydrate;
2) simulating the digestive system in the human body to digest food samples of 1g of carbohydrate, and adding the food samples into a test tube; firstly, adding a phosphate buffer solution into a test tube to adjust the pH value to be 6.6-6.9, then adding an amylase or pancreatin solution which is heated to 37 ℃ in advance, controlling the treatment time to be 1-2 min, slightly stirring for 10-20 s, and then performing simulated gastric digestion; then, adding 0.1mol/L phosphate buffer solution containing NaCl and pepsin into the solution after oral digestion, adjusting pH to 1.3-1.5 with HCl, and preserving heat in a constant temperature oscillator at 37 ℃ for 30 min; slightly stirring for 10s after heat preservation is finished, and then performing a step of simulating small intestine digestion; finally, adjusting the pH value of the solution after gastric digestion to 6.8-6.9, adding a magnesium chloride-calcium chloride solution, a pancreatic juice 40g/L and an amyloglucosidase solution in a volume ratio of 5:5:8, fixing the volume by using distilled water, wherein the total volume after fixing the volume is 400 times of the volume of the magnesium chloride-calcium chloride solution, and oscillating at the constant temperature of 37 ℃ for 180 min;
in the step (2), the timing is started from the time when the amylase or the pancreatin solution is added, the starch consumption rate and the blood sugar value are calculated aiming at different digestion time points for sampling detection, and then the blood sugar generation index is calculated through a formula, wherein the theoretical calculation formula is 0.862HI +8.189, GI is the blood sugar generation index, and HI is the blood sugar value.
2. The glycemic index detection method of claim 1, wherein: the amount of food sample per 1 gram of carbohydrate was calculated by weight loss method as carbohydrate-100-moisture-ash-fat-protein-dietary fiber.
3. The glycemic index detection method of claim 1, wherein: in the step of oral digestion, the mass ratio of 1g carbohydrate to amylase or pancreatin solution is 1: 0.0025: 0.05.
4. the glycemic index detection method of claim 3, wherein: in the step of simulating gastric digestion, the mass ratio of 1g of carbohydrate to NaCl and pepsin is 1: 0.0024.
5. The glycemic index detection method of claim 4, wherein: the mass-to-volume ratio of 1g carbohydrate to the magnesium chloride-calcium chloride solution is 1:0.125 g/ml.
6. The glycemic index detection method of claim 1, wherein: sampling tests from the samples for different digestion time points include sampling samples at 0, 5, 10, 15, 20, 25, 30, 40, 60, 90, 120min into 95% ethanol solution containing 4 sample volumes; performing centrifugal precipitation, membrane filtration, and detection by using an amino column and a differential detector; and detecting the peak-out time and peak area of the sample by high performance liquid chromatography and making a standard curve.
7. The glycemic index test method of claim 6, wherein: the step of inactivating enzyme in boiling water bath is also included before the centrifugal precipitation.
8. The glycemic index test method of claim 8, wherein: and the operation of inactivating the enzyme in the boiling water bath is to heat the sample to be treated in boiling water for 10-20 min.
9. The glycemic index detection method according to any one of claims 1 to 8, wherein: the starch digestibility of the white bread was calculated using the above method using the white bread as a reference, the area of the standard curve of the white bread and the sample to be tested was calculated with the HI of the white bread as 100, and then the HI of the sample was calculated from the area ratio of the sample to be tested to the white bread.
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| CN113238010A (en) * | 2021-04-27 | 2021-08-10 | 暨南大学 | Method for in vitro determination of glycemic index of carbohydrate food |
| CN114674990A (en) * | 2022-05-18 | 2022-06-28 | 河南省农业科学院农副产品加工研究中心 | Determination method for in-vitro prediction of glycemic index of food |
| CN115015497A (en) * | 2022-04-17 | 2022-09-06 | 甘肃农业大学 | Method for determining in vivo glycemic index and application in screening low glycemic type potato variety |
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| CN113238010A (en) * | 2021-04-27 | 2021-08-10 | 暨南大学 | Method for in vitro determination of glycemic index of carbohydrate food |
| CN113238010B (en) * | 2021-04-27 | 2022-06-07 | 暨南大学 | Method for in vitro determination of glycemic index of carbohydrate food |
| CN115015497A (en) * | 2022-04-17 | 2022-09-06 | 甘肃农业大学 | Method for determining in vivo glycemic index and application in screening low glycemic type potato variety |
| CN114674990A (en) * | 2022-05-18 | 2022-06-28 | 河南省农业科学院农副产品加工研究中心 | Determination method for in-vitro prediction of glycemic index of food |
| CN114674990B (en) * | 2022-05-18 | 2024-04-26 | 河南省农业科学院农产品加工研究中心 | Determination method for in-vitro prediction of glycemic index of food |
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