In-vitro method for conveniently testing food blood glucose generation index

A technology of food and in vitro digestion, which is applied in the direction of testing food, measuring devices, material inspection products, etc., to save time and cost and improve accuracy

Inactive Publication Date: 2017-05-17
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

There is no method for measuring food GI by in vitro digestion model in China

Method used

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  • In-vitro method for conveniently testing food blood glucose generation index

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Embodiment 1

[0026] For the determination of GI in vitro according to the present invention, for the calibration of the method and the determination of unknown samples, this example provides a detailed analysis protocol. In all cases where specific equipment, reagents and / or specific methods and operating parameters are suggested, it will be understood that equivalent equipment, reagents and / or specific methods and operating parameters can be used.

[0027] Instruments: 1. Electrothermal constant temperature drying oven; 2. Analytical balance (accurate to ±0.0001 g); 3. Flat aluminum or glass weighing bottle; 4. Desiccator; 5. Muffle furnace; 6. Quartz crucible; 7. Electric furnace ; 8. Automatic Kjeldahl nitrogen analyzer; 9. Soxhlet extractor; 10. High performance liquid phase instrument; 11. Temperature-controlled oscillating water bath shaker; 12. Small pulverizer for laboratory; 13. Vortex mixer; 14 , iodine flask (250 mL); 15, pipette (200 μL, 1000 μL, 5000 μL and multichannel pipett...

Embodiment 2

[0062] Example 2: Examination of a large number of commercially available food and other food samples using in vivo and in vitro protocols. In vivo GI values ​​determined using in vivo assays were taken from the scientific literature. The in vitro GI value determined by the in vitro test was carried out according to the in vitro method of the present invention described in Example 1.

[0063] In vitro GI values ​​were then calculated using prediction equations. Table 1 compares the in vitro GI values ​​measured with the in vivo GI using the following commercially available products:

[0064] Table 1 Comparison of GI values ​​determined by in vitro methods and GI values ​​determined by in vivo methods

[0065] sample In vivo GI* in vitro GI maltose 105 94 sucrose 58 63 French bread 72 79 oatmeal bread 65 60 White bread 71 77 barley flakes 69 65 corn flake 74 71 oatmeal 55 53 Polenta 68 70 sweet ...

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Abstract

The invention provides an in-vitro model method for various testing food blood glucose generation indexes (GI). The in-vitro method is characterized by being convenient and accurate in testing GI (Generation Index) of various food components and food, and moreover multiple samples can be tested simultaneously. The in-vitro method comprises steps of food constitution component analysis and testing on a digestion model and content of glucose. The in-vitro method is supplement of an in-vivo testing method, is beneficial to instruction on research institutes and food enterprises to develop different GI products, particularly low-GI products in early stages.

Description

technical field [0001] The present invention relates to an in vitro method for determining the glycemic index (GI) value of various foods. The present invention provides a convenient, inexpensive and accurate in vitro method for determining the GI of various food components and prepared foods. Background technique [0002] With changes in social structure, accelerated pace of life, changes in eating habits and food composition, and aging society, the spectrum of human diseases has undergone great changes. Insulin resistance-related chronic diseases, such as diabetes, cardiovascular disease, obesity, hyperlipidemia The proportion of diabetes and high blood pressure continues to rise, and it has become a major global public health problem. Among these diseases, the incidence of diabetes has increased significantly. It is estimated that there are about 347 million diabetic patients in the world, and 114 million in my country. There are more latent or recessive diabetes patient...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N33/02
CPCG01N30/02G01N33/02G01N2030/027
Inventor 范光森李秀婷杨然滕超
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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