近年来，低血糖生成指数（Glycemic Index, GI）食品因餐后血糖波动较平稳所带来的系列健康益处而广受消费者青睐。随着特定人群对特殊医学用途配方食品（简称：配方食品）的需求持续增加，构建可精准预测配方食品GI值的体外模型以取代操作繁琐的体内血糖测试已成低GI碳水化合物食品的研发与推广的关键步骤。该论文系统研究了10款碳水化合物原料组分比例差异明显的配方食品的体外消化特性，还原糖释放曲线经消化反应动力学拟合后得到的各消化参数进一步与人血糖测试数据进行关联性分析。结果表明，不同碳水组成的配方食品的体外消化特性显著不同，且在所有体外消化参数中，AUC90值（还原糖释放曲线0~90 min下的面积大小）在预测配方食品的eGI值方面具有最大的应用潜力，其预测GI值公式为eGI=0.020 6×AUC90-20.618 0（R2=0.908 1）。研究结果还表明，碳水化合物原料组成对eGI值的影响因原料类型而有所不同，其中，固体玉米糖浆和木薯糊精的添加均会显著提高消化过程中还原糖的释放效率，两者对餐后血糖升高的贡献几乎相当；相比之下，木糖醇对血糖的影响可能小于麦芽糖醇。此外，适量添加果糖对eGI值并未产生显著影响。

in recent years, carbohydrate foods with a low glycemic index (GI) have attracted attentions from consumers due to their health benefits, especially their ability to maintain stable postprandial blood glucose levels. With the increasing demand for specialized medical-purpose formula foods (referred to as formula foods) among individuals with specific health conditions, developing in vitro methodologies/models to accurately estimate the GI values, as an alternative to labor intensive in vivo blood test, has become of essentially important in the research and promotion of low-GI foods. Therefore, this study has systematically investigated the in vitro digestion characteristics of 10 formula foods with distinct ingredient compositions, obtaining various kinetics digestion parameters. These kinetics parameters were further analyzed in relation to human blood glucose test data, so that mathematical equations/models could be established to enable rapid prediction of their GI values. Results showed that the in vitro digestion characteristics varied significantly across different sample compositions. Among all digestion parameters, AUC90 (the area under the reducing sugar release curve within 0~90 min) demonstrated the greatest potential for estimating the eGI values of all samples. The predictive equation for GI values is given by eGI=0.020 6×AUC90-20.618 0 (R²=0.908 1). Moreover, it was also noted that the impacts of carbohydrate composition on eGI values differs depending on the ingredient type. Both solid corn syrup and tapioca dextrins significantly increased the concentration of reducing sugars, with comparable contributions to postprandial blood glucose elevation. In contrast, xylitol had a potentially smaller impact on blood glucose than maltitol. Additionally, the moderate inclusion of fructose did not show a significant effect on eGI values.

中国食品科学技术学会食品科技基金-雅培食品营养与安全专项科研基金（2021-F06）；广东省自然科学基金-面上项目（2023A1515010842）