Study on the Influence of Yunnan Rice Products on Blood Sugar
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摘要:
目的 通过测定5种云南特色米制食品：饵丝、饵块、卷粉、酸浆米线、干浆米线的血糖生成指数，观察云南特色米制品对血糖的影响。 方法 按照国标方法测定5种云南特色米制食品碳水化合物含量并计算待测物目标量。按照《食物血糖生成指数测定方法》测定5种云南特色米制食品的血糖生成指数，并观察对血糖的影响。 结果 测得饵丝GI值为63，饵块GI值为64，卷粉GI值为46，酸浆米线GI值为38，干浆米线GI值为33。 结论 云南特色食品饵丝、饵块属于中GI食品，糖尿病患者应减少食用；卷粉、酸浆米线、干浆米线属于低GI食品，可作为糖尿病患者较好的主食来源。 Abstract:Objective To explore the effect of Yunnan specialty rice products on blood sugar by measuring the glycemic index of 5 Yunnan special rice foods: rice noodles, rice cakes, rice rolls, sour rice noodles and dry rice noodles. Methods Following the national standard method to determine the carbohydrate content of 5 Yunnan specialty rice products, and the target amount of the test substance was calculated. Food Glycemic Index Determination Method was used to determine the glycemic index of 5 Yunnan specialty rice products and observe their impact on blood sugar. Results The GI value of Yunnan specialty food rice noodle is 63, rice cake is 64, rice roll is 46, sour rice noodles is 38, and dry rice noodles is 33. Conclusion Yunnan specialty foods rice noodle and rice cake belong to medium GI foods, and diabetes patients should reduce consumption; rice roll, sour rice noodles, and dry rice noodles belong to low GI foods and can be a better staple food source for diabetes patients. -
Key words:
- Yunnan characteristic food /
- Glycemic index /
- Blood Sugar
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表 1 饵丝各时间点血糖（$\bar x \pm s$，n = 12，mmol/L）
Table 1. Blood glucose at each time point of rice noodle（$ \bar x \pm s $，n = 12，mmol/L）
组别 −5 min 0 min 基线 15 min 30 min 45 min 60 min 90 min 120 min Glu1 4.43±0.41 4.41±0.43 4.43±0.42 6.00±0.70 7.14±0.66 6.98±1.08 5.77±1.31 4.67±1.19 4.35±0.62 饵丝 4.6±0.32 4.62±0.30 4.61±0.30 5.3±0.49 6.29±0.58 6.56±0.90 5.75±1.19 4.95±0.60 4.71±0.47 Glu2 4.40±0.45 4.39±0.40 4.39±0.43 6.18±0.85 7.45±1.30 7.39±1.15 6.05±1.17 4.55±0.88 4.26±0.55 
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表 2 饵块各时间点血糖（$ \bar x \pm s $，n = 12，mmol/L）
Table 2. Blood glucose at each time point of rice cake（$ \bar x \pm s $，n = 12，mmol/L）
组别 −5 min 0 min 基线 15 min 30 min 45 min 60 min 90 min 120 min Glu1 4.43±0.41 4.41±0.43 4.43±0.42 6.00±0.70 7.14±0.66 6.98±1.08 5.77±1.31 4.67±1.19 4.35±0.62 饵块 4.44±0.41 4.42±0.35 4.43±0.38 4.98±0.39 6.23±0.37 6.21±0.72 5.41±0.94 4.81±0.63 4.66±0.49 Glu2 4.40±0.45 4.39±0.40 4.39±0.43 6.18±0.85 7.45±1.30 7.39±1.15 6.05±1.17 4.55±0.88 4.26±0.55
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表 3 卷粉各时间点血糖（$ \bar x \pm s $，n = 12，mmol/L）
Table 3. Blood glucose at each time point of rice roll（$ \bar x \pm s $，n = 12，mmol/L）
组别 −5 min 0 min 基线 15 min 30 min 45 min 60 min 90 min 120 min Glu1 4.45±0.42 4.40±0.45 4.43±0.43 5.83±0.59 7.08±0.55 7.09±0.87 5.68±1.06 4.65±1.01 4.39±0.56 卷粉 4.59±0.35 4.52±0.38 4.56±0.36 5.04±0.43 5.97±0.75 5.53±0.78 5.07±0.70 4.96±0.66 5.00±0.39 Glu2 4.43±0.45 4.42±0.38 4.43±0.40 6.27±0.88 7.44±1.17 7.35±1.11 6.13±1.29 4.59±0.85 4.30±0.38
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表 4 酸浆米线各时间点血糖（$ \bar x \pm s$，n = 12，mmol/L）
Table 4. Blood glucose at each time point of sour rice noodles（$ \bar x \pm s $，n = 12，mmol/L）
组别 −5 min 0 min 基线 15 min 30 min 45 min 60 min 90 min 120 min Glu1 4.43±0.38 4.25±0.36 4.29±0.37 5.69±0.69 7.04±0.59 6.84±0.97 5.54±1.13 4.55±1.07 4.27±0.67 酸浆米线 4.63±0.33 4.63±0.33 4.63±0.33 5.12±0.52 5.96±0.52 5.58±0.57 5.00±0.53 4.71±0.43 4.84±0.50 Glu2 4.42±0.44 4.40±0.40 4.42±0.41 6.19±0.84 7.53±1.19 7.37±1.12 5.94±1.10 4.61±0.86 4.33±0.53
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表 5 干浆米线各时间点血糖（$ \bar x \pm s $，n = 12，mmol/L）
Table 5. Blood sugar at each time point of dried rice noodles（$ \bar x \pm s $，n = 12，mmol/L）
组别 −5 min 0 min 基线 15 min 30 min 45 min 60 min 90 min 120 min Glu1 4.42±0.42 4.41±0.44 4.42±0.42 5.90±0.68 7.19±0.59 7.08±0.97 5.85±1.23 4.75±1.13 4.40±0.62 干浆米线 4.65±0.35 4.61±0.42 4.63±0.39 5.20±0.46 5.70±0.58 5.34±0.71 5.11±0.49 4.94±0.46 5.02±0.47 Glu2 4.42±0.42 4.42±0.39 4.42±0.40 6.38±0.74 7.58±1.28 7.36±1.16 5.82±0.94 4.54±0.88 4.39±0.46
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表 6 云南特色食品GI值
Table 6. GI value of Yunnan characteristic food
组别 GIn GI 饵丝 51.74 79.95 76.65 63.63 44.83 44.77 73.01 107.95 76.84 44.63 36.92 56.92 63.2±19.64 饵块 34.30 55.19 51.03 83.03 73.95 57.05 53.49 98.04 58.78 61.26 84.77 57.48 64.0±16.87 卷粉 58.77 36.71 42.66 42.68 28.97 55.06 64.27 38.84 38.10 28.72 65.20 46.32 45.5±12.1 酸浆米线 33.75 43.80 47.99 23.87 34.48 46.12 50.76 44.22 21.85 23.46 42.01 39.01 37.6±9.65 干浆米线 41.85 13.77 32.63 20.15 27.02 26.60 44.51 54.57 38.80 13.68 39.30 37.67 32.6±12.09
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