食品与发酵工业 >

2025 , Vol. 51 >Issue 22: 101 - 109

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042158

研究报告

基于半动态体外消化模型的黄酒血糖生成指数预测研究

  • 林海旭 ,
  • 任青兮 ,
  • 刘海坡 ,
  • 赵婷 ,
  • 周志磊 ,
  • 姬中伟 ,
  • 周建弟 ,
  • 徐岳正 ,
  • 毛健
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  • 1(江南大学 食品学院,江苏 无锡,214000)
    2(中国酒业协会,北京,100028)
    3(江南大学(绍兴)产业技术研究院,绍兴市传统酿造食品健康功效重点实验室,浙江 绍兴,312000)
    4(浙江古越龙山绍兴酒股份有限公司,浙江 绍兴,312000)
第一作者:硕士研究生(任青兮助理研究员和毛健教授为共同通信作者,E-mail:qingxir@jiangnan.edu.cn;maojian@jiangnan.edu.cn)

收稿日期: 2025-01-17

  修回日期: 2025-04-04

  网络出版日期: 2025-12-15

基金资助

国家自然科学基金重点项目(22138004);江苏省自然科学基金青年基金项目(BK20221075);国家自然科学基金青年基金项目(32202025)

收起

Prediction of glycemic index of Huangjiu based on semi-dynamic in vitro digestion model

  • LIN Haixu ,
  • REN Qingxi ,
  • LIU Haipo ,
  • ZHAO Ting ,
  • ZHOU Zhilei ,
  • JI Zhongwei ,
  • ZHOU Jiandi ,
  • XU Yuezheng ,
  • MAO Jian
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  • 1(School of Food Sciences and Technology, Jiangnan University, Wuxi 214000, China)
    2(China Alcoholic Drinks Association, Beijing 100028, China)
    3(Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, China)
    4(Zhejiang Guyuelongshan Shaoxing Wine Co.Ltd., Shaoxing 312000, China)

Received date: 2025-01-17

  Revised date: 2025-04-04

  Online published: 2025-12-15

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摘要

体内血糖测试虽然可以准确测定黄酒的血糖生成指数(glycemic index,GI),但相关食品营养学研究在食品工业中的应用却因效率低、成本高、可重复性差以及涉及伦理道德问题而受限严重。该研究构建了黄酒的半动态体外消化模型,使用不同甜型的黄酒进行体外消化实验,绘制相应的消化曲线,对实验结果进行数学拟合,推导出一系列黄酒半动态体外消化参数,并测得不同甜型黄酒的人体体内真实GI。通过主成分分析、偏最小二乘回归(partial least squares regression,PLSR)和Lasso回归等多元统计方法,建立基于半动态体外消化参数的黄酒GI预测模型。结果表明,PLSR预测模型良好,误差率＜10%,预测方程为GI=0.323X+64.898(R2=0.964),其中X表示黄酒体外消化胃阶段第一次胃排空时葡萄糖变化曲线下面积和单次胃排空时间的比值。该研究所提出的半动态体外消化模型和GI预测方程为黄酒的饮后血糖响应提供了一种快速、准确的分析方法。

关键词： 黄酒; 血糖生成指数预测; 半动态体外消化; 主成分分析; 回归模型

本文引用格式

林海旭 , 任青兮 , 刘海坡 , 赵婷 , 周志磊 , 姬中伟 , 周建弟 , 徐岳正 , 毛健 . 基于半动态体外消化模型的黄酒血糖生成指数预测研究[J]. 食品与发酵工业, 2025 , 51(22) : 101 -109 . DOI: 10.13995/j.cnki.11-1802/ts.042158

Abstract

Although in vivo blood glucose testing can accurately determine the glycemic index (GI) of Huangjiu, the application of related food nutrition research in the food industry is severely limited due to low efficiency, high cost, poor repeatability and ethical issues.In this study, a semi-dynamic in vitro digestion model of Huangjiu was constructed.In vitro digestion experiments were performed using Huangjiu with different sugar content.The corresponding digestion curves were drawn, and the experimental results were mathematically fitted to derive a series of semi-dynamic in vitro digestion parameters of Huangjiu.The real GI of Huangjiu with different sugar content was measured in vivo.A GI prediction model of Huangjiu based on semi-dynamic in vitro digestion parameters was established by multivariate statistical methods such as principal component analysis, partial least squares regression (PLSR), and Lasso regression.The results showed that the PLSR prediction model was good with an error rate of <10%.The prediction equation was GI=0.323X+64.898 (R2=0.964), where X represented the ratio of the area under the glucose change curve at the first gastric emptying stage of in vitro digestion of Huangjiu to the single gastric emptying time.The semi-dynamic in vitro digestion model and GI prediction equation proposed in this study provide a rapid and accurate analysis method for the blood glucose response after drinking Huangjiu.

Key words： Huangjiu; glycemic index prediction; semi-dynamic in vitro digestion; principal component analysis; regression model

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