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Position: Home > Articles > Determination on Glycemic Index of Crystalline Sugar and Brown Sugar in Human Body Food and Nutrition in China 2017 (07) 65-67+70

原蔗晶糖和晶炼黑糖的血糖生成指数人体测定

作  者：
林秀红;扶雄;陈超刚;梁平;陆嘉晖;袁智敏;何凤怡
单  位：
华南理工大学轻工与食品学院;中山大学孙逸仙纪念医院临床营养科
关键词：
血糖生成指数;原蔗晶糖;晶炼黑糖
摘  要：
目的:测定原蔗晶糖和晶炼黑糖的血糖生成指数(GI),为其作为一般人群以及高血糖患者食物选择提供科学依据。方法:选取14名健康志愿者,测定其空腹血糖,于服用50 g葡萄糖后15、30、45、60、90、120min各测其血糖水平。按同样方法,于不同天服用或进食原蔗晶糖55g、晶炼黑糖55g、白糖55g、含65g粳米的白米饭,于空腹和2 h内不同时点分别测其血糖水平。以葡萄糖为参照物,根据Wolever方法计算各食物的GI值。结果:原蔗晶糖的GI为48.06±11.07、晶炼黑糖的GI为41.89±12.37,均显著低于白糖(67.58±9.11)和白米饭(71.35±9.89),差异均有统计学意义(P<0.05)。相比于葡萄糖、白糖和米饭,进食原蔗晶糖和晶炼黑糖后的血糖曲线峰值均较低,差异有统计学意义(P<0.05)。结论:原蔗晶糖和晶炼黑糖都为低GI食物,一般人群以及高血糖患者可以选择。
译  名：
Determination on Glycemic Index of Crystalline Sugar and Brown Sugar in Human Body
作  者：
LIN Xiu-hong;FU Xiong;CHEN Chao-gang;LIANG Ping;LU Jia-hui;YUAN Zhi-min;HE Feng-yi;Department of Clinical Nutrition,Sun Yat-sen Memorial Hospital of Sun Yat-sen University;Institute of Light Industry and Food,South China University of Technology;
关键词：
glycemic index;;crystalline sugar;;brown sugar
摘  要：
【Objective】To determine the glycemic index( GI) of crystalline sugar and brown sugar,and provide scientific guidance and basis for general population and patients with hyperglycemia in food selection. 【Method】Fourteen healthy volunteers were recruited and asked to consume 200 m L glucose solution and four tested foods( 55 g crystalline sugar,55 g brown sugar,55 g white sugar and 65 g white rice) which all contained 50 g of available carbohydrate portions in different days. Their blood glucose were determined before the start of eating( fasting glucose) and at different points( 15,30,45,60,90,120min) after consumption. The GI value of each tested food was calculated using the Wolever method. 【Result】The glycemic index of crystalline sugar and brown sugar were 48. 06 ± 11. 07 and 41. 89 ±12. 37 respectively and significantly lower than that of white sugar and white rice 67. 58 ± 9. 11 and 71. 35 ± 9. 89,respectively)( P < 0. 05). Compared with glucose,white sugar and white rice,the glycemic peak values of crystalline sugar and brown sugar were significantly decreased( P < 0. 05). 【Conclusion】Crystalline sugar and brown sugar are both low-GI foods and good choices for general population and patients with hyperglycemia.

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