3种食物多酚抑制α-葡萄糖苷酶活性评价及在低eGI米线中的应用分析

Evaluation of α-glucosidase Inhibitory Activities of Three Kinds of Food Polyphenols and Analysis of Their Applications in low eGI Rice Noodles

摘要:

活性多酚能够通过抑制α-葡萄糖苷酶的活性，减慢淀粉消化，可用于加工低血糖生成指数（Glycaemic Index, GI）米线。为了测定多酚提取物对α-葡萄糖苷酶的抑制率，将石榴皮多酚、葡萄皮多酚与陈皮多酚提取物添加到米线中，测定了米线血糖生成预测指数（estimate Glycemic Index, eGI）、蒸煮品质及感官品质。结果表明：石榴皮多酚、葡萄皮多酚和陈皮多酚提取物对α-葡萄糖苷酶的抑制率分别是76.86%、67.91%和74.30%；当米线中石榴皮多酚、葡萄皮多酚与陈皮多酚提取物的质量分数为1.00%、2.00%、5.00%时，米线的eGI值从80.00分别降低到50.05、61.32、53.52；感官评分从73.10分别升高到77.90、75.00、80.10；且米线断条率从17.10%分别降低到9.87%、12.13%、10.97%；蒸煮损失从27.96%分别降低至18.77%、23.36%、23.02%；所以，添加多酚提取物并未对米线的质构品质产生不良影响，同时提升了米线的感官品质和蒸煮品质。该研究为食物多酚在低eGI米线加工中的应用提供了数据支持和指导。

Abstract:

Active polyphenols can slow down starch digestion by inhibiting the activity of α-glucosidase, and can be used in the production of low glycemic index (GI) rice noodles. In order to determine the inhibition rates of polyphenol extracts against α-glucosidase, pomegranate peel polyphenol, grape skin polyphenol, and tangerine peel polyphenol extracts were added to rice noodles. The estimate Glycemic Index (eGI), cooking quality, and sensory quality of the rice noodles were determined. The results showed that the inhibition rates of pomegranate peel polyphenol, grape skin polyphenol, and tangerine peel polyphenol extracts against α-glucosidase were 76.86%, 67.91%, and 74.30%, respectively. When the mass fractions of these polyphenol extracts in the rice noodles were 1.00%, 2.00%, and 5.00%, the eGI values of the rice noodles decreased from 80.00 to 50.05, 61.32, and 53.52, respectively; The sensory scores increased from 73.10 to 77.90, 75.00, and 80.10, respectivel;. The breakage rates of the rice noodles decreased from 17.10% to 9.87%, 12.13%, and 10.97%, respectively, and the cooking losses decreased from 27.96% to 18.77%, 23.36%, and 23.02%, respectively. Therefore, the addition of polyphenol extracts did not adversely affect the textural quality of rice noodles, while improving their sensory and cooking qualities. This study provides data support and guidance for the application of food polyphenols in the processing of low-GI rice noodles.