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Article(id=1153433640550781759, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153433633999282214, articleNumber=null, orderNo=null, doi=10.19812/j.cnki.jfsq11-5956/ts.20241227001, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1735228800000, receivedDateStr=2024-12-27, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1752929609668, onlineDateStr=2025-07-19, pubDate=1742832000000, pubDateStr=2025-03-25, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1752929609668, onlineIssueDateStr=2025-07-19, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1752929609668, creator=13701087609, updateTime=1752929609668, updator=13701087609, issue=Issue{id=1153433633999282214, tenantId=1146029695717560320, journalId=1149652044408987649, year='2025', volume='16', issue='6', pageStart='1', pageEnd='322', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=0, createTime=1752929608105, creator=13701087609, updateTime=1758086445549, updator=13701087609, preIssue=null, nextIssue=null, ext={EN=IssueExt(id=1175062977960096080, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153433633999282214, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1175062977960096081, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153433633999282214, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null}, startPage=183, endPage=189, ext={EN=ArticleExt(id=1153433641112818519, articleId=1153433640550781759, tenantId=1146029695717560320, journalId=1149652044408987649, language=EN, title=Development of artificial hypoglycemic rice from edible leaf grass and its inhibitory activity on α-glucosidase, columnId=1153433635433730748, journalTitle=Journal of Food Safety & Quality, columnName=Special Topic: Comprehensive Utilization and Quality Safety of Agricultural Products, runingTitle=null, highlight=null, articleAbstract=

Objective To develop artificial hypoglycemic rice with leafy grass as a nutritional supplement, optimize its formula, and analyze its inhibitory activity on α-glucosidase and sensory quality. Methods The orthogonal experimental design was used to optimize the formula parameters of artificial rice, with corn amylose and rice starch as the main raw materials and edible leaf grass powder as the functional additive. The inhibitory activity of α-glucosidase was detected by enzyme labeling instrument to evaluate the hypoglycemic effect the samples, and the food sensory analysis was carried out according to the sensory evaluation method. Results The water extract of edible leaf grass showed a high inhibitory rate on α-glucosidase with an inhibitory concentration (IC50) value 1.189 mg/mL, which was close to the inhibitory effect of the positive control acarbose. The optimized formula for producing artificial rice from edible leaf grass performed excellently in sensory evaluation, with good flavor, texture and appearance. Conclusion Edible leaf grass has excellent nutritional value and potential hypoglycemic activity. The artificial hypoglycemic rice develops based on it not only meets the special needs of diabetes patients, but also provides a new choice for the health food market, and has broad application prospects.

, correspAuthors=Jing-Hong JIN, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, authorCompany=null, fund=null, authors=null, authorsList=Jing-Hong JIN, Zi-Ang ZHANG, Zheng-Ying YAO, Nan-Nan LI), CN=ArticleExt(id=1153433652324192446, articleId=1153433640550781759, tenantId=1146029695717560320, journalId=1149652044408987649, language=CN, title=食叶草降糖大米的研制及其对α-葡萄糖苷酶的抑制活性, columnId=1153433635601502912, journalTitle=食品安全质量检测学报, columnName=本期专题：农产品综合利用及质量安全, runingTitle=null, highlight=null, articleAbstract=

目的 开发一种以食叶草为营养补充剂的人造降糖大米, 优化其配方并分析其对α-葡萄糖苷酶的抑制活性及感官品质。方法 采用正交实验设计优化人造降糖大米的配方参数, 以玉米直链淀粉和大米淀粉为主要原料, 食叶草为功能性添加剂。通过酶标仪检测α-葡萄糖苷酶抑制活性, 评估样品的降糖效果, 并依据感官评价方法对其进行食品感官分析。结果 食叶草水提物对α-葡萄糖苷酶的抑制率较高, 半数抑制浓度(inhibitory concentration, IC50)值为1.189 mg/mL, 接近阳性对照阿卡波糖的抑制效果。优化配方生产的食叶草人造降糖大米在感官评价中表现出色, 具有良好的风味、口感及外观。结论 食叶草具有优异的营养价值和潜在的降糖活性。基于其开发的人造降糖大米既满足糖尿病患者的特殊需求, 也为健康食品市场提供了新选择, 具有广阔的应用前景。

, correspAuthors=金敬红, authorNote=null, correspAuthorsNote=
* 金敬红(1969—), 男, 硕士, 研究员, 主要研究方向为植物源大健康。E-mail:
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Orthogonal table for the formula of edible leaf grass hypoglycemic rice

, figureFileSmall=null, figureFileBig=null, tableContent=
水平 因素
A(玉米直链淀粉
HM260添加量)/%		 B(温度)
/℃		 C(双螺杆转速)
/(r/min)		 D(水添加量)
/%
1 15 95 140 18
2 20 100 160 22
3 25 105 180 26
4 30 110 200 30
), ArticleFig(id=1175086739262681561, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433640550781759, language=CN, label=表1, caption=

食叶草降糖大米配方正交表

, figureFileSmall=null, figureFileBig=null, tableContent=
水平 因素
A(玉米直链淀粉
HM260添加量)/%		 B(温度)
/℃		 C(双螺杆转速)
/(r/min)		 D(水添加量)
/%
1 15 95 140 18
2 20 100 160 22
3 25 105 180 26
4 30 110 200 30
), ArticleFig(id=1175086739313013210, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433640550781759, language=EN, label=Table 2, caption=

Sensory evaluation form

, figureFileSmall=null, figureFileBig=null, tableContent=
指标 具体的特征描述 分值
气味
(纯正性, 浓郁性)
20分		 具有特有的香气、香气浓郁 18~20
具有淡淡的香气, 香气不明显 13~17
没有香气, 但无异味 9~12
有异味 0~8
外观结构
(颜色, 米饭完整性)
20分		 颜色均匀, 深绿色 6~10
颜色稍有不均 4~5
颜色明显不均匀, 发白 0~3
重组米结构紧密, 饭粒完整性好 6~10
重组米大部分结构紧密完整 4~5
重组米粒出现爆花 0~3
适口性
(黏性, 弹性, 软硬度)
30分		 滑爽, 有黏性, 不黏牙 8~10
有黏性, 基本不黏牙 6~7
有黏性, 黏牙或无黏性 0~5
有嚼劲 8~10
稍有嚼劲 6~7
疏松、发硬, 感觉有渣 0~5
软硬适中 8~10
感觉略硬或略软 6~7
感觉很硬或很软 0~5
滋味
(纯正性, 持久性)
20分		 咀嚼时, 有浓郁的清香和甜味 16~20
咀嚼时, 有淡淡的清香和的甜味 11~15
咀嚼时, 无清香和甜味, 无异味 6~10
咀嚼时, 有异味 0~5
冷饭质地
(成团性, 黏弹性,
硬度)10分		 较松散、黏弹性较好、硬度适中 8~10
结团、黏弹性稍差、稍变硬 4~7
板结、黏弹性差、偏硬 0~3
), ArticleFig(id=1175086739405287899, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433640550781759, language=CN, label=表2, caption=

感官评价表

, figureFileSmall=null, figureFileBig=null, tableContent=
指标 具体的特征描述 分值
气味
(纯正性, 浓郁性)
20分		 具有特有的香气、香气浓郁 18~20
具有淡淡的香气, 香气不明显 13~17
没有香气, 但无异味 9~12
有异味 0~8
外观结构
(颜色, 米饭完整性)
20分		 颜色均匀, 深绿色 6~10
颜色稍有不均 4~5
颜色明显不均匀, 发白 0~3
重组米结构紧密, 饭粒完整性好 6~10
重组米大部分结构紧密完整 4~5
重组米粒出现爆花 0~3
适口性
(黏性, 弹性, 软硬度)
30分		 滑爽, 有黏性, 不黏牙 8~10
有黏性, 基本不黏牙 6~7
有黏性, 黏牙或无黏性 0~5
有嚼劲 8~10
稍有嚼劲 6~7
疏松、发硬, 感觉有渣 0~5
软硬适中 8~10
感觉略硬或略软 6~7
感觉很硬或很软 0~5
滋味
(纯正性, 持久性)
20分		 咀嚼时, 有浓郁的清香和甜味 16~20
咀嚼时, 有淡淡的清香和的甜味 11~15
咀嚼时, 无清香和甜味, 无异味 6~10
咀嚼时, 有异味 0~5
冷饭质地
(成团性, 黏弹性,
硬度)10分		 较松散、黏弹性较好、硬度适中 8~10
结团、黏弹性稍差、稍变硬 4~7
板结、黏弹性差、偏硬 0~3
), ArticleFig(id=1175086739472396764, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433640550781759, language=EN, label=Table 3, caption=

Table of nutritional components of edible leaf grass

, figureFileSmall=null, figureFileBig=null, tableContent=
检测项目 以干基计 检测方法
蛋白质 48.7 g/100 g GB 5009.5—2016《食品安全国家标准 食品中蛋白质的测定》
脂肪 7.8 g/100 g GB 5009.6—2016《食品安全国家标准 食品中脂肪的测定》
碳水化合物 3.9 g/100 g 计算法
能量 1398 kJ/100 g 计算法
总膳食纤维 26.4 g/100 g GB 5009.88—2014《食品安全国家标准 膳食纤维的测定方法》
超氧化物歧化酶(superoxide dismutase, SOD)活性 149 U/g GB/T 5009.171—2003《保健食品中超氧化物歧化酶(SOD)活性的
测定》
维生素E 40.0 mg/100 g GB 5009.82—2016《食品安全国家标准 食品中维生素A、D、E的测定》
β-胡萝卜素 11.1 mg/100 g GB 5009.83—2016《食品安全国家标准 食品中胡萝卜素的测定》
抗坏血酸 47.3 mg/100 g GB 5009.86—2016《食品安全国家标准 食品中抗坏血酸的测定》
维生素B2 2.69 mg/100 g GB 5009.85—2016《食品安全国家标准 食品中维生素B2的测定》
维生素B6 2.49 mg/100 g GB 5009.154—2016《食品安全国家标准 食品中维生素B6的测定》
烟酸 6.99 mg/100 g GB 5009.89—2016《食品安全国家标准 食品中烟酸和烟酰胺的测定》
泛酸 0.439 mg/100 g GB 5009.210—2016《食品安全国家标准 食品中泛酸的测定》
叶酸 1.08 mg/100 g GB 5009.211—2014《食品安全国家标准 食品中叶酸的测定》
色氨酸 0.56 g/100 g 高效液相色谱法
天冬氨酸 3.60 g/100 g 氨基酸分析仪
苏氨酸 1.81 g/100 g 氨基酸分析仪
丝氨酸 1.55 g/100 g 氨基酸分析仪
谷氨酸 4.95 g/100 g 氨基酸分析仪
甘氨酸 2.18 g/100 g 氨基酸分析仪
丙氨酸 2.25 g/100 g 氨基酸分析仪
缬氨酸 2.17 g/100 g 氨基酸分析仪
甲硫氨酸 0.61 g/100 g 氨基酸分析仪
异亮氨酸 1.57 g/100 g 氨基酸分析仪
亮氨酸 3.69 g/100 g 氨基酸分析仪
酪氨酸 1.54 g/100 g 氨基酸分析仪
苯丙氨酸 2.07 g/100 g 氨基酸分析仪
赖氨酸 2.38 g/100 g 氨基酸分析仪
组氨酸 0.90 g/100 g 氨基酸分析仪
精氨酸 2.22 g/100 g 氨基酸分析仪
脯氨酸 1.91 g/100 g 氨基酸分析仪
胱氨酸 0.35 g/100 g 氨基酸分析仪
), ArticleFig(id=1175086739568865757, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433640550781759, language=CN, label=表3, caption=

食叶草营养成分含量表

, figureFileSmall=null, figureFileBig=null, tableContent=
检测项目 以干基计 检测方法
蛋白质 48.7 g/100 g GB 5009.5—2016《食品安全国家标准 食品中蛋白质的测定》
脂肪 7.8 g/100 g GB 5009.6—2016《食品安全国家标准 食品中脂肪的测定》
碳水化合物 3.9 g/100 g 计算法
能量 1398 kJ/100 g 计算法
总膳食纤维 26.4 g/100 g GB 5009.88—2014《食品安全国家标准 膳食纤维的测定方法》
超氧化物歧化酶(superoxide dismutase, SOD)活性 149 U/g GB/T 5009.171—2003《保健食品中超氧化物歧化酶(SOD)活性的
测定》
维生素E 40.0 mg/100 g GB 5009.82—2016《食品安全国家标准 食品中维生素A、D、E的测定》
β-胡萝卜素 11.1 mg/100 g GB 5009.83—2016《食品安全国家标准 食品中胡萝卜素的测定》
抗坏血酸 47.3 mg/100 g GB 5009.86—2016《食品安全国家标准 食品中抗坏血酸的测定》
维生素B2 2.69 mg/100 g GB 5009.85—2016《食品安全国家标准 食品中维生素B2的测定》
维生素B6 2.49 mg/100 g GB 5009.154—2016《食品安全国家标准 食品中维生素B6的测定》
烟酸 6.99 mg/100 g GB 5009.89—2016《食品安全国家标准 食品中烟酸和烟酰胺的测定》
泛酸 0.439 mg/100 g GB 5009.210—2016《食品安全国家标准 食品中泛酸的测定》
叶酸 1.08 mg/100 g GB 5009.211—2014《食品安全国家标准 食品中叶酸的测定》
色氨酸 0.56 g/100 g 高效液相色谱法
天冬氨酸 3.60 g/100 g 氨基酸分析仪
苏氨酸 1.81 g/100 g 氨基酸分析仪
丝氨酸 1.55 g/100 g 氨基酸分析仪
谷氨酸 4.95 g/100 g 氨基酸分析仪
甘氨酸 2.18 g/100 g 氨基酸分析仪
丙氨酸 2.25 g/100 g 氨基酸分析仪
缬氨酸 2.17 g/100 g 氨基酸分析仪
甲硫氨酸 0.61 g/100 g 氨基酸分析仪
异亮氨酸 1.57 g/100 g 氨基酸分析仪
亮氨酸 3.69 g/100 g 氨基酸分析仪
酪氨酸 1.54 g/100 g 氨基酸分析仪
苯丙氨酸 2.07 g/100 g 氨基酸分析仪
赖氨酸 2.38 g/100 g 氨基酸分析仪
组氨酸 0.90 g/100 g 氨基酸分析仪
精氨酸 2.22 g/100 g 氨基酸分析仪
脯氨酸 1.91 g/100 g 氨基酸分析仪
胱氨酸 0.35 g/100 g 氨基酸分析仪
), ArticleFig(id=1175086739682111966, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433640550781759, language=EN, label=Table 4, caption=

Orthogonal table of 4 factors and 4 levels

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实验组 A/% B/℃ C/(r/min) D/% 感官得分/分
1 1 1 1 1 72.2
2 1 2 2 2 69.0
3 1 3 3 3 74.8
4 1 4 4 4 69.0
5 2 1 3 3 68.0
6 2 2 4 1 72.6
7 2 3 1 4 65.2
8 2 4 2 2 73.0
9 3 1 2 4 65.8
10 3 2 1 2 68.6
11 3 3 4 3 74.4
12 3 4 3 1 65.2
13 4 1 4 2 71.4
14 4 2 3 4 58.8
15 4 3 2 1 71.6
16 4 4 1 3 70.0
K1 285.0 277.4 276.0 281.6
K2 278.8 269.0 279.4 282.0
K3 274.0 286.0 266.8 287.2
K4 271.8 277.2 287.4 258.8
k1 71.3 69.4 69.0 70.4
k2 69.7 67.3 69.9 70.5
k3 68.5 71.5 66.7 71.8
k4 68.0 69.3 71.9 64.7
R(极差) 3.3 4.3 5.2 7.1
最优组合 A1B3C4D3 81.0
), ArticleFig(id=1175086739778580959, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433640550781759, language=CN, label=表4, caption=

4因素4水平正交表

, figureFileSmall=null, figureFileBig=null, tableContent=
实验组 A/% B/℃ C/(r/min) D/% 感官得分/分
1 1 1 1 1 72.2
2 1 2 2 2 69.0
3 1 3 3 3 74.8
4 1 4 4 4 69.0
5 2 1 3 3 68.0
6 2 2 4 1 72.6
7 2 3 1 4 65.2
8 2 4 2 2 73.0
9 3 1 2 4 65.8
10 3 2 1 2 68.6
11 3 3 4 3 74.4
12 3 4 3 1 65.2
13 4 1 4 2 71.4
14 4 2 3 4 58.8
15 4 3 2 1 71.6
16 4 4 1 3 70.0
K1 285.0 277.4 276.0 281.6
K2 278.8 269.0 279.4 282.0
K3 274.0 286.0 266.8 287.2
K4 271.8 277.2 287.4 258.8
k1 71.3 69.4 69.0 70.4
k2 69.7 67.3 69.9 70.5
k3 68.5 71.5 66.7 71.8
k4 68.0 69.3 71.9 64.7
R(极差) 3.3 4.3 5.2 7.1
最优组合 A1B3C4D3 81.0
), ArticleFig(id=1175086739879244256, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433640550781759, language=EN, label=Table 5, caption=

Analysis of variance table for orthogonal experiment

, figureFileSmall=null, figureFileBig=null, tableContent=
源 III类
平方和		 自由度 均方 F 显著性
修正模型 235.450 12 19.621 2.624 0.232
截距 76950.760 1 76950.760 10292.121 0.000
A/% 25.660 3 8.553 1.144 0.457
B/℃ 16.348 3 5.449 0.729 0.599
C/(r/min) 55.015 3 18.338 2.453 0.240
D/% 119.070 3 39.690 5.309 0.102
误差 22.430 3 7.477
总计 77208.640 16
修正后总计 257.880 15
R2=0.913(调整后R2=0.565)
), ArticleFig(id=1175086739950547425, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433640550781759, language=CN, label=表5, caption=

正交实验方差分析表

, figureFileSmall=null, figureFileBig=null, tableContent=
源 III类
平方和		 自由度 均方 F 显著性
修正模型 235.450 12 19.621 2.624 0.232
截距 76950.760 1 76950.760 10292.121 0.000
A/% 25.660 3 8.553 1.144 0.457
B/℃ 16.348 3 5.449 0.729 0.599
C/(r/min) 55.015 3 18.338 2.453 0.240
D/% 119.070 3 39.690 5.309 0.102
误差 22.430 3 7.477
总计 77208.640 16
修正后总计 257.880 15
R2=0.913(调整后R2=0.565)
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食叶草降糖大米的研制及其对α-葡萄糖苷酶的抑制活性
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金敬红 * , 张子昂 , 姚正颖 , 李楠楠
食品安全质量检测学报 | 本期专题：农产品综合利用及质量安全 2025,16(6): 183-189
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食品安全质量检测学报 | 本期专题：农产品综合利用及质量安全 2025, 16(6): 183-189
食叶草降糖大米的研制及其对α-葡萄糖苷酶的抑制活性
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金敬红* , 张子昂, 姚正颖, 李楠楠
作者信息
  • 中华全国供销合作总社南京野生植物综合利用研究所, 南京 211100

通讯作者:

* 金敬红(1969—), 男, 硕士, 研究员, 主要研究方向为植物源大健康。E-mail:
Development of artificial hypoglycemic rice from edible leaf grass and its inhibitory activity on α-glucosidase
Jing-Hong JIN* , Zi-Ang ZHANG, Zheng-Ying YAO, Nan-Nan LI
Affiliations
  • Nanjing Institute for Comprehensive Utilization of Wild Plants, Nanjing 211100, China
出版时间: 2025-03-25 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241227001
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摘要
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目的 开发一种以食叶草为营养补充剂的人造降糖大米, 优化其配方并分析其对α-葡萄糖苷酶的抑制活性及感官品质。方法 采用正交实验设计优化人造降糖大米的配方参数, 以玉米直链淀粉和大米淀粉为主要原料, 食叶草为功能性添加剂。通过酶标仪检测α-葡萄糖苷酶抑制活性, 评估样品的降糖效果, 并依据感官评价方法对其进行食品感官分析。结果 食叶草水提物对α-葡萄糖苷酶的抑制率较高, 半数抑制浓度(inhibitory concentration, IC50)值为1.189 mg/mL, 接近阳性对照阿卡波糖的抑制效果。优化配方生产的食叶草人造降糖大米在感官评价中表现出色, 具有良好的风味、口感及外观。结论 食叶草具有优异的营养价值和潜在的降糖活性。基于其开发的人造降糖大米既满足糖尿病患者的特殊需求, 也为健康食品市场提供了新选择, 具有广阔的应用前景。

食叶草  /  降糖大米  /  糖尿病  /  α-葡萄糖苷酶

Objective To develop artificial hypoglycemic rice with leafy grass as a nutritional supplement, optimize its formula, and analyze its inhibitory activity on α-glucosidase and sensory quality. Methods The orthogonal experimental design was used to optimize the formula parameters of artificial rice, with corn amylose and rice starch as the main raw materials and edible leaf grass powder as the functional additive. The inhibitory activity of α-glucosidase was detected by enzyme labeling instrument to evaluate the hypoglycemic effect the samples, and the food sensory analysis was carried out according to the sensory evaluation method. Results The water extract of edible leaf grass showed a high inhibitory rate on α-glucosidase with an inhibitory concentration (IC50) value 1.189 mg/mL, which was close to the inhibitory effect of the positive control acarbose. The optimized formula for producing artificial rice from edible leaf grass performed excellently in sensory evaluation, with good flavor, texture and appearance. Conclusion Edible leaf grass has excellent nutritional value and potential hypoglycemic activity. The artificial hypoglycemic rice develops based on it not only meets the special needs of diabetes patients, but also provides a new choice for the health food market, and has broad application prospects.

edible leaf grass  /  artificial hypoglycemic rice  /  diabetes  /  α-glucosidase
金敬红, 张子昂, 姚正颖, 李楠楠. 食叶草降糖大米的研制及其对α-葡萄糖苷酶的抑制活性. 食品安全质量检测学报, 2025 , 16 (6) : 183 -189 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241227001
Jing-Hong JIN, Zi-Ang ZHANG, Zheng-Ying YAO, Nan-Nan LI. Development of artificial hypoglycemic rice from edible leaf grass and its inhibitory activity on α-glucosidase[J]. Journal of Food Safety & Quality, 2025 , 16 (6) : 183 -189 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241227001
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0 引言
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糖尿病是一种由于胰岛素分泌不足或细胞缺少胰岛素受体引起的综合性代谢疾病, 临床表现为人体内血糖水平长期高于正常值, 导致糖代谢紊乱而引起一系列的并发症[1-5]。据国际糖尿病联盟数据显示, 我国糖尿病患者已超过1.4亿, 其中Ⅱ型糖尿病占糖尿病人群的90%以上[6-7]。在这个不断增长的流行病背景下, 寻找有效的预防和治疗方法变得至关重要。其中改变饮食结构是预防糖尿病的主要方式, 在各种饮食中, 碳水化合物的摄入对血糖水平的控制至关重要。而作为我国最主要的主食之一, 大米扮演着重要的角色。因此, 研究能否通过改变大米的组成来预防糖尿病或降低糖尿病患者的血糖水平, 具有重要的理论和实践意义。
人造大米又称重组米, 是以淀粉类原料为主, 适当添加辅料, 与营养强化剂或添加剂等混合, 通过糊化、造粒及干燥等过程制成与天然大米相似的颗粒[8-10]。其制备工艺主要有粉碎调质、挤压膨化及干燥冷却等。此类大米通过添加不同的营养强化剂变为不同的功能食品, 如刘畅等[11]通过添加含硒化合物与含锌化合物2种营养强化剂, 制备功能性重组米以预防硒缺乏症和锌缺乏症; 吴俊灵等[12]运用蛋白质强化技术手段, 制作高蛋白重组米以满足蛋白摄入不足人群; HUSSAIN等[13]向重组米中添加维生素A与含铁化合物作为营养补充剂, 有效改善与预防缺铁性贫血等症状。对于糖尿病的预防, 已有多篇研究着重于制作低升糖指数(glycemic index, GI)重组米[14], 其制作低GI重组米是依靠原料中添加抗性淀粉以及不同难以消化吸收的其他直链淀粉, 在此基础上可以通过添加对α-葡萄糖苷酶有抑制作用的营养强化剂来制作预防糖尿病或者糖尿病患者可以食用的低GI降糖重组米。
食叶草又名蛋白草、食叶菜, 蓼科酸模属多年生草本植物, 是中国科研人员自主研发的新品种植物, 其母本鲁梅克斯K-1具有粗蛋白含量高、耐干旱、耐盐碱的优点, 父本巴天酸模具有分布广、耐严寒、环境适应性强的特点[15]。食叶草成功继承了亲本耐盐碱、耐寒抗旱的抗逆性强的优点, 可以在东北、西北、川藏等极端恶劣环境下生存。食叶草含有多种活性成分, 如李宪秀等[16]通过对α-葡萄糖苷酶活性抑制能力实验评价了食叶草的降血糖活性, 为课题的实施提供了理论支持与依据; 孟楠等[17]对食叶草黄酮的降糖活性进行了研究。本研究以食叶草为营养补充剂, 大米淀粉和玉米直链淀粉为原料, 开发一种针对糖尿病患者及其他特殊人群需求的营养降糖重组米产品, 并对其进行食品感官评价与α-葡萄糖苷酶活性抑制能力的测定, 以期为糖尿病患者尤其是习惯食用大米的南方糖尿病患者提供新的选择, 对于糖尿病的食疗的发展和普及具有积极的意义。
1 材料与方法
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1.1 材料与试剂
食叶草: 内蒙古当地市售食叶草, 经真空冷冻干燥而成; 大米: 市售东北大米。
玉米直链淀粉(宜瑞安食品配料有限公司); α-葡萄糖苷酶(0.2 U/mL)、阿卡波糖片(国药准字H19990205)(拜耳医保保健有限公司); 对硝基苯基-α-D-吡喃葡萄糖苷(4-nitrophenyl-α-D-glucopyranoside, PNPG)(分析纯, 上海源叶有限公司); 碳酸钠、磷酸二氢钾、磷酸氢二钾(分析纯, 国药集团化学试剂有限公司)。
磷酸盐缓冲溶液(phosphate buffered saline, PBS) (pH 6.8): 将6.845 g磷酸二氢钾溶解于49.7 mL去离子水中, 另将11.34 g磷酸氢二钠溶解于50.3 mL去离子水中, 充分混合后, 合并两者溶液, 调节pH至6.8, 最终配制成PBS缓冲液。
1.2 仪器与设备
FA2004HM电子天平(精度为0.0001 g, 常州万泰天平仪器有限公司); EL204电子天平[精度为0.001 g, 梅特勒-托利多仪器(上海)有限公司]; LXJ-II离心机(上海药用分析仪器厂); KKQ-600DE K数控超声波清洗器(昆山市超声仪器有限公司); LGJ-25F真空冷冻干燥机[四环福瑞科仪科技发展(北京)有限公司]; FT36双螺杆挤压机(山东力天机械有限公司); LTD-5PD五层干燥机(山东真诺机械有限公司); Multiskan全波长多功能酶标仪[赛默飞世尔(上海)仪器有限公司]。
1.3 实验方法
1.3.1 食叶草水提取
参照李宪秀等[16]的方法, 将食叶草粉碎, 称取11.1 g的食叶草粉末, 按1:26 (g/mL)的固液比与去离子水混合均匀后, 放入超声波仪中50 ℃浸提2 h, 8000 r/min离心10 min, 收集上清液, 使用真空冷冻干燥机对食叶草水提物进行真空冷冻干燥处理, 将冻干的食叶草水提取物装瓶备用。
1.3.2 食叶草水提取物α-葡萄糖苷酶活性抑制能力实验
参照SU等[18]的实验方法, 对食叶草水提物进行α-葡萄糖苷酶抑制活性检测, 并作适当调整。配制一系列浓度的食叶草水提取物溶液和阿卡波糖溶液, 取30 μL待测样品溶液和30 μL 0.2 U/mL α-葡萄糖苷酶液于96孔板中, 然后混合均匀, 置于37 ℃下恒温反应10 min。然后加入60 μL 5 mmol/L PNPG溶液和50 μL 0.2 mol/L PBS缓冲液, 置于37 ℃恒温反应15 min。然后加入120 μL 1 mol/L的碳酸钠溶液, 使反应终止, 用酶标仪在405 nm处检测溶液的吸光值。α-葡萄糖苷酶活性的抑制率的计算如公式(1):
α-葡萄糖苷酶活性抑制率/%=(1–$\frac{{{A}_{\text{1}}}-{{A}_{2}}}{{{A}_{\text{0}}}-{{A}_{3}}}$)×100%
式中: A0为阴性对照组吸光值, 即用PBS代替样品溶液; A1为样品测定组吸光值; A2为样品本底组吸光值, 即用PBS代替α-葡萄糖苷酶液; A3为空白对照组吸光度, 即使用PBS代替样品溶液与α-葡萄糖苷酶液。
1.3.3 制备食叶草人造大米配方参数优化及正交实验设计
确定食叶草添加量为8%, 单甘酯添加量为0.4%。其余因素按照正交实验设计方案进行配方参数设计, 工艺优化正交实验设计因素及水平见表1。
1.3.4 食叶草人造大米食品感官评价
根据GB/T 15682—2008《粮油检验稻谷、大米蒸煮食用品质感官评价方法》, 并参照多种食品感官表, 制定食叶草重组米米饭的评价标准。由10位专业人员组成感官评价组, 对16组食叶草人造大米进行感官评价。将100 g食叶草重组米米粒倒入蒸饭锅内, 倒入120 mL蒸馏水, 蒸30 min后随机选取10 g进行感官评价[19]。感官评价表见表2。
1.3.5 食叶草人造大米水提取物的制备
根据食品感官得分从16个样品中筛选出4个玉米直链淀粉添加量不同的最高分样品作为后续实验的样品。参照蔡光泽等[20]的实验方法略作修改, 称取每个样品各10 g并加入100 mL超纯水, 摇匀后室温静置; 每2 h摇匀后静置一次, 8 h后冰水浴超声10 min。-40 ℃静置1 h后置于常温化冻, 然后将样品4 ℃、12000 r/min离心15 min, 取上清液冷藏备用。
1.3.6 食叶草人造大米水提物α-葡萄糖苷酶活性抑制能力实验
参照CHEN等[21]的实验方法, 对4种食叶草人造大米水提物样品进行α-葡萄糖苷酶抑制活性检测, 并作适当调整。取30 μL待测样品溶液于96孔板中, 然后加入30 μL 0.2 U/mL α-葡萄糖苷酶液, 混合均匀, 置37 ℃恒温箱内反应10 min。然后加入60 μL 5 mmol/L PNPG溶液和60 μL PBS, 将96孔板置于37 ℃恒温箱内反应15 min。然后加入120 μL 1 mol/L的碳酸钠溶液, 使反应终止, 以阿卡波糖为阳性对照, 用酶标仪在405 nm处检测溶液的吸光值。通过公式(1)计算α-葡萄糖苷酶活性的抑制率。
1.4 数据处理
所有实验均重复3次, 采用IBM SPSS Statistics 26进行统计分析, 使用GraphPad Prism 9软件绘制结果图, 以平均值±标准偏差表示。
2 结果与分析
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2.1 食叶草成分结果分析
食叶草营养成分分析如表3。
由表3可以得到, 食叶草是一种富含蛋白质和氨基酸的重要植物资源, 人体必需氨基酸种类完备且含量较高, 营养和药用价值兼备。氨基酸作为人体组织的基本组成部分, 其含量是评价食物营养价值和风味的关键指标之一, 还可以发现食叶草的总蛋白含量高达48.7 g/100 g(干重), 接近作为优秀蛋白来源的大豆[22], 但相对于大豆来说, 食叶草中还含有丰富的活性成分。结果显示, 食叶草中的抗坏血酸含量为47.3 mg/100 g(干重), 富含SOD酶, 其比活力为149 U/g(干重), 从这些结果可以推测出食叶草具有良好的抗氧化和降血糖活性潜质。
2.2 食叶草水提物对α-葡萄糖苷酶活性的抑制能力
从11.1 g的食叶草粉末中得到2.91 g水提取物, 水提取率为26.2%。食叶草不同浓度梯度α-葡萄糖苷酶活性抑制能力见图1a。
由图1a、b可以得出, 食叶草水提物质量浓度在2.0 mg/mL时抑制效果最好为76.7%, 接近2.0 mg/mL阿卡波糖溶液的抑制效果, 通过SPSS数据分析得到食叶草水提物的半数抑制浓度(inhibitory concentration, IC50)值为1.189 mg/mL, 接近阿卡波糖溶液IC50值1.226 mg/mL。桑叶以及各种茶叶是当今被广泛认可的具备调节血糖水平的天然植物, 其中桑叶水提取物在质量浓度达到125 mg/mL时, 其对α-葡萄糖苷酶活性的抑制效果[23]与2 mg/mL的食叶草提取物相当, 普洱茶水提取物在其质量浓度为2.5 mg/mL时对α-葡萄糖苷酶活性的抑制率为52%[24], 明显低于食叶草提取物的抑制率。
2.3 食叶草大米工艺配方正交实验分析
按照表1中的因素和水平用IBM SPSS Statistics 26生成表4 (4因素4水平正交表)和表5(正交实验方差分析表)。
由表4可以看出, 影响食叶草人造米品质的主次因素为: D>C>B>A, 即水添加量>双螺杆转速>温度>玉米直链淀粉HM260添加量。食叶草人造大米食品感官最优组合为: 玉米直链淀粉HM260添加量15%, 温度105 ℃, 双螺杆转速200 r/min, 水添加量26%。由表5可以看出, 正交实验各因素的影响均大于0.05, 表现的较为均衡, 未表现出显著差异性, 原因可能是参与感官评价的人员南北方都有, 每个地区的人的口味偏好存在差异, 可能导致感官评价的得分较为主观, 从而使得得分的方差较大。
2.4 食叶草大米水提物对α-葡萄糖苷酶活性的抑制能力
由于考虑到大米的降糖效果是本课题重点研究方向, 从玉米直链淀粉HM260添加量中选择不同添加量的最高感官评价的人造大米来进行α-葡萄糖苷酶活性抑制能力实验, 本研究选择3号样品、8号样品、11号样品、15号样品进行实验, 结果见图2。
通过图2可以看出, 4种样品的抑制率均在55%~65%之间, 玉米直链淀粉的含量对于体外降糖的效果影响不大。在确定食叶草添加量时, 比较食叶草提取物对α-葡萄糖苷酶活性抑制能力的不同浓度。按照成年人一日摄入米饭量[25]与阿卡波糖日食用量[26]进行比对, 确定食叶草添加量为7.5%~8.5%之间。由于没有考虑在挤压膨化过程中温度、压力等因素对食叶草活性成分的破坏, 导致食叶草降糖大米的抑制率比理论值低, 在之后的食叶草产品中应该适当增加食叶草添加量以保证其抑制率。
3 结论与讨论
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本研究设计并制作了一款具有降糖功效的食叶草人造大米, 并对食叶草以及产品进行了降糖能力的测试, 通过酶标仪检测OD值差值的方式对α-葡萄糖苷酶活性的抑制率进行了检测[27]。结果表明食叶草及其产品均有着一定的降糖能力, 展现出了巨大的药用价值与食品保健潜力。
食叶草中还含有丰富的活性成分, 如抗坏血酸、SOD酶和丰富的维生素, 这些成分与抗氧化活性和降血糖活性密切相关[28-30]。在食叶草含有的丰富微量元素中, 钾元素明显高于其他果蔬, 其可以作用于血糖调节, 长期补充可以起到降糖与降血压作用[31]。作为一款可以被糖尿病患者长期作为主食食用且具有一定食疗效果的人造降糖大米, 本产品弥补了大白米的营养缺失部分; 作为一款降糖大米, 其风味、口感、外表均表现出色, 口感软糯, 适合长期食用。这一创新性产品同时也适用于追求减肥、从事健身活动的人群, 因为丰富全面的营养和一定的辅助调节血糖的效果有助于控制血糖水平, 为减肥和健身提供理想的膳食选择, 同时可以预防由膳食不均引起的相关疾病[32]。
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20241227001
  • 接收时间：2024-12-27
  • 首发时间：2025-07-19
  • 出版时间：2025-03-25
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  • 收稿日期：2024-12-27
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    中华全国供销合作总社南京野生植物综合利用研究所, 南京 211100

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* 金敬红(1969—), 男, 硕士, 研究员, 主要研究方向为植物源大健康。E-mail:
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2种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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