摘要
目的测定黄芪、甘蔗渣膳食纤维饼干(HG)的血糖生成指数(GI),并探讨黄芪、甘蔗渣膳食纤维饼干对于血糖生成指数以及血糖应答的影响。方法根据Wolver方法计算黄芪、甘蔗渣膳食纤维饼干的GI值,由于黄芪、甘蔗渣膳食纤维饼干的总碳水化合物为76.3%,故用含50g碳水化合物类的食物重量计算,并用50g葡萄糖作参照物。结果测定了黄芪、甘蔗渣膳食纤维饼干的血糖生成指数值,并与同能量的标准馒头相比较。结论黄芪、甘蔗渣膳食纤维饼干的血糖生成指数值GI=70.303,较同能量的馒头血糖生成指数值(GI=97.879)低。具有很好的降血糖、平稳血糖的作用。
Objective To determine blood glycogeny index number（GI） of HG biscuit, and discuss the effect of GI. Methods While calculated by food containing 50g carbohydrate with 50g glucose as reference, the total carbohydrate of HG biscuit was 76.3%. GI of HG biscuit calculated was based on Wolver＇ method. Results The GI of HG biscuit （ 70. 303 ） was lower compared with co - energy steamed bun （ GI = 97. 879 ）. Conclusion HG biscuit have good effect to decrease and stable blood glucose.
出处
《临床和实验医学杂志》
2007年第7期50-51,共2页
Journal of Clinical and Experimental Medicine
关键词
血糖生成指数
血糖应答
黄芪
甘蔗渣
饼干
Blood glycogeny index number
Blood glucose respond
Radix Astragali bagasse
Biscuit
