以小米酸肉中辅料小米为研究对象，分析辅料小米餐后血糖变化及模拟胃肠消化过程中消化率、粒经变化及抗氧化活性的变化。结果表明：随餐后时间的延长，血糖值在0~30 min时先增加，大于30 min迅速降低，餐后240 min时血糖值为22.79 dl/mg基本稳定，与300 min时血糖值23.42 dl/mg无显著差异（p<0.05），样品在分别经口腔、胃、小肠消化的过程中，随消化过程的进行产物粒经逐渐减小，蛋白质及脂肪消化率逐渐增加，消化至胃肠阶段时蛋白质消化率为69.45%、脂肪消化率为29.88%，在抗氧化试验中，随消化的进行多酚及多肽含量显著增加（p<0.05），最高为6.06 mg/100 g，多肽含量最高为5.21 mg/mL；随消化的进行抗氧化能力逐渐增加，消化液中-OH自由基清除率最大值为81.63%、DPPH自由基清除率最大值为78.12%、ABTS清除率最大值为7.62%。综合分析，辅料小米较小米对照样品餐后血糖偏低，蛋白质、脂肪消化率高，同时辅料小米多酚、多肽含量及抗氧化活性（-OH及DPPH自由基清除率、ABTS清除率）均比小米对照样品高，为小米发酵类产品的开发提供基础，而对小米发酵类产品营养健康方面有待进一步研究。

Taking millet (sour meat’s excipient) as the research object, the changes of postprandial glucose as well as the digestibility, particle size and antioxidant activity of millet during the simulated gastrointestinal digestion were analyzed. The results showed that with the prolongation of postprandial time, the blood glucose level first increased within 0~30 min, then decreased rapidly after 30 min. The postprandial blood glucose level after 240 min was basically stable (22.79 dl/mg, which was insignificantly (p>0.05) different from the blood glucose level at 23.42 dl/mg after 300 min. With the progress of digestion of the sample through the oral cavity, stomach and small intestine, the particle size of the product decreased gradually, whilst the digestibility of protein and fat increased gradually (the digestion rate of protein was 69.45% and digestion rate of fat was 29.88% when the digestion reached the gastrointestinal stage). In the antioxidant tests, the contents of polyphenols and polypeptides increased significantly with the progress of digestion (p<0.05), with the highest content of polyphenols as 6.06 mg/100 g, and the highest content of polypeptides as 5.21 mg/mL. The antioxidant capacity increased gradually with the progress of digestion. The maximum scavenging rates of OH radical, DPPH radical and ABTS radical in the digestive juice were 81.63%, 78.12% and 7.62%, respectively.protein and fat digestion rates, while having higher polyphenol and polypeptide contents and antioxidant activities (OH, DPPH and ABTS radical scavenging rates). These results provide a basis for the development of millet fermented products, and further studies are needed on the nutrition and health of millet fermented products.

国家重点研发计划重点专项（2018YFD0401200）；国家自然科学基金项目（31571856）；省高校创新人才计划（18HASTIT036）；国家现代农业产业体系建设专项（CARS-37）