In-vitro digestion model method for measuring food glycemic index

A glycemic index, in vitro digestion technology, applied in chemical analysis, food testing, measuring devices, etc., to save time and cost, and improve accuracy

Pending Publication Date: 2020-12-08
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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 digestion model method for measuring food glycemic index
  • In-vitro digestion model method for measuring food glycemic index
  • In-vitro digestion model method for measuring food glycemic index

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 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.

[0030] Instruments: 1. Electrothermal constant temperature drying oven; 2. Analytical balance (accurate to ±0.0001g); 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 1. Iodine bottle (250mL); 15. Pipette (200μL, 1000μL, 5000μL and multichannel pipette);...

Embodiment 2

[0065] 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.

[0066] 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:

[0067] Table 1 Comparison of the GI value measured by in vitro method and the GI value measured by in vivo method

[0068]

[0069]

[0070] *In vivo values ​​taken from: "International Table of Glycemic Index and Glycemic Load Values," Diab Care, 2008, 31(12), 1-58.

[0071] It can be seen from the table that the in vitro simulated digestion method obviously has very high accuracy and h...

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Abstract

The invention provides an in-vitro digestion model method for measuring a food glycemic index (GI). The in-vitro digestion model method is used for measuring various food components and food GI, is convenient and accurate, and can be used for measuring a plurality of samples at the same time. The in-vitro digestion model method relates to food composition analysis, digestion model and glucose content determination. The in-vitro digestion model method is a supplement to an in-vivo determination method, and is beneficial to guide the development of different GI products, especially low GI products, in the earlier stage of research institutes and food enterprises.

Description

[0001] This application is a divisional application of a patent application with an application date of November 9, 2015, an application number of 201510760117.4, and an invention title of "A Convenient In Vitro Method for Measuring Food Glycemic Index". technical field [0002] 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 [0003] 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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/02G01N31/00G01N30/02G01N5/04
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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