目录摘要.......................................................................................................................11.前言....................................................................................................................32.实验....................................................................................................................52.1实验药品.........................................................................................................52.2实验仪器.........................................................................................................52.3葡萄糖标准曲线的绘制.................................................................................62.4DNS溶液的配制(1000ml).............................................................................62.4胃液以及胰液的配制.....................................................................................72.5豆浆血糖指数的测定以及风味的评测.........................................................73.实验的结果以及讨论........................................................................................83.1豆浆体外消化过程中葡萄糖浓度的变化.....................................................83.2豆浆血糖指数的计算以及分析...................................................................114.结论..................................................................................................................12参考文献.............................................................................................................12致谢.....................................................................................................................14五谷豆浆的风味及其在体外消化体系中血糖指数的测定摘要本论文主要研究通过模拟的体外消化来测定不同品类、不同的处理方式下豆浆的血糖指数GI值以及这些处理对它们风味的影响。在品类的差别上分别决定制作纯黄豆豆浆，绿豆豆浆，花生豆浆以及五谷豆浆。在处理方式上则通过是否过滤，是否浸泡两个方面来研究其对豆浆血糖指数GI以及风味的影响。本实验通过模拟体外消化，配置特定的胃液以及胰液，用烧杯模拟胃，摇摆震荡模拟胃壁的蠕动。在特定时间区间内取样，离心稀释后，通过DNS法测其分光度Abs值，做浓度-分光光度曲线，对比同浓度葡萄糖消化曲线得出被测样品的GI值。而风味则是取样并选取一定基数的人，通过品尝后进行一定的评价来确定。最终的实验结果表明，不同的品类和是否过滤的豆浆的血糖值数GI值差异不明显，只是存在风味上的差异。而浸泡大豆制作的豆浆的血糖值数较未浸泡的血糖值数GI较大，且未浸泡的豆浆的风味较浸泡过的较差。关键词：血糖值数，GI值，豆浆，体外消化TheFlavorofGrainSoybeanMilkandtheDeterminationofGlycemicIndexinvitroAbstractThemainresearchofthisdissertationisthemeasuretheglycemicindexGIvalueanditseffectontheflavorofsoymilkunderdifferenttreatmentmethodsthroughsimulatedinvitrodigestion.Inthecategorydifferences,itwasdecidedtomakepuresoybeanmilk,mungbeanmilk,peanutmilk,andgrainsoymilk.Intermsoftreatment,theeffectofGIontheglycemicindexandtheflavorofsoymilkwasinvestigatedbywhetheritwasfilteredandsoakedintwoaspectsornot.Thisexperimentsimulatesinvitrodigestion,configuresspecificgastricfluidsandpancreaticfluids,simulatesthestomachwithabeaker,andsimulatestheperistalticmovementofthestomachwallwithrockingoscillations.Samplesweretakenatspecifictimeintervals.Afterdilutionbycentrifugation,thespectrophotometricAbsvaluewasmeasuredbytheDNSmethod.Theconcentration-spectrophotometriccurve...
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