谢艳东1，邓晓东2，3，严 阳1，罗纪红1，周俊含1，魏玉颖1，赵志伟1，张薇薇1*
（1.成都医学院公共卫生学院，四川成都 610500；
2.四川国际旅行卫生保健中心（成都海关口岸门诊部），四川成都 610041；
3.口岸疫病疫情监测四川省重点实验室，四川成都 610041）
摘要：以石斛粉和马铃薯全粉为原料，通过单因素实验与响应面实验制得一款石斛马铃薯复合代餐粉，并通过餐后血糖值的测定获得代餐粉体内血糖生成指数（Glycemic index，GI），结合对代餐粉冲调特性进行测定，分析其质量品质，并研究其对胆固醇的吸附能力。实验结果表明代餐粉最优配方为石斛粉1.13 g、木糖醇9.84 g、奶粉2.60 g、马铃薯粉26.00 g、魔芋粉添加量0.61 g，该响应面回归模型达到显著水平（P＜0.01）；该配方下的代餐粉GI＜70，属于中GI值食品，有利于特殊人群餐后血糖控制，其体外吸附胆固醇的量为（9.563±0.580）mg/g，具有良好的降血脂功能。
关键词：石斛；代餐粉；工艺配方优化；体内GI值；降血脂
中图分类号：TS215 文献标识码：A 文章编号：1674-506X（2023）02-0083-0008
Optimization of Technology for Compound Meal Replacement Powder with Dendrobium and Potato and Determination of GI Value in Vivo
XIE Yandong1，DENG Xiaodong2，3，YAN Yang1，LUO Jihong1，ZHOU Junhan1，WEI Yuying1，ZHAO Zhiwei1，ZHANG Weiwei1*
（1.School of Public Health Chengdu Medical College, Chengdu Sichuan 610500, China；
2.Sichuan International Travel Healthcare Center （Outpatient Department of Chengdu Customs Port）, Chengdu Sichuan 610041, China;
3.Key Laboratory of Sichuan Province for Port Disease Surveillance, Chengdu Sichuan 610041, China）
Abstract：Using Dendrobium powder and potato powder as raw materials, a compound meal powder of Dendrobium and potato was prepared by single factor experiment and response surface experiment, and the glycemic production index（Glycemic index, GI）was obtained by measuring the postprandial blood glucose value. Combined with the determination of the blending characteristics of the substitute powder, its quality was analyzed, and its adsorption capacity to cholesterol was studied. The results showed that the optimal formula of substitute meal powder was Dendrobium 1.13 g, xylitol 9.84 g, milk powder 2.60 g, potato 26.00 g and konjac flour 0.61 g. The response surface regression model reached a significant level（P＜0.01）. The GI of this formula was less than 70, which was beneficial to the control of postprandial blood glucose of special population. The amount of cholesterol absorbed in vitro was（9.563±0.580）mg/g, which had good hypolipidemic function.
Keywords：Dendrobium; substitute meal powder; optimization of process formula; GI value in vivo; hypolipidemic
doi：10.3969/j.issn.1674-506X.2023.02-013
收稿日期：2022-08-28
基金项目：四川省川菜发展研究中心规划项目（CC19Z28）；四川省中医药管理局中医药科学技术研究专项（2016Q074）；成都医学院2022年省级大学生创新创业训练计划项目（S202213705064）
作者简介：谢艳东（1995-），女，硕士研究生。研究方向：卫生检验技术与应用。
*通信作者：张薇薇（1985-），女，博士，副教授。研究方向：食品安全。
引用格式：谢艳东,邓晓东,严阳,等.石斛马铃薯复合代餐粉的工艺优化及体内GI值测定[J].食品与发酵科技,2023,59(2):83-90.
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