罗汉参中抗性淀粉的含量

山东大学学报(医学版)

罗汉参中抗性淀粉的含量

刘彬，徐贵发，韩文婷，刘瑞萍

（山东大学公共卫生学院营养与食品卫生研究所，济南 250012）

收稿日期:1900-01-01 修回日期:1900-01-01 出版日期:2009-01-16 发布日期:2009-01-16
通讯作者: 徐贵发

The resistant starch contents of Luohanshen

LIU Bin, XU Guifa， HAN Wenting， LIU Ruiping

(Institute of Nutrition and Food Hygiene, School of Public Health, Shandong University, Jinan 250012, China)

Received:1900-01-01 Revised:1900-01-01 Online:2009-01-16 Published:2009-01-16
Contact: XU Guifa

摘要/Abstract

摘要： 目的测定生、熟罗汉参和4种常见薯类（土豆、芋头、地瓜、山药）中的抗性淀粉(resistant starch, RS)含量，比较其结果。方法采用体外模拟胃肠道酶解法对烹饪前后5种薯类的RS及总淀粉(total starch, TS)含量进行测定。结果生、熟罗汉参的每100?g TS中RS的含量分别为（77.31±4.22）g和（24.70±2.24）g，均高于其它4种薯类（P＜0.05）。结论蒸熟后的薯类中RS含量降低，罗汉参中RS含量高于其它4种薯类。

关键词: 罗汉参, 抗性淀粉, 总淀粉

Abstract: To determine the contents of resistant starch in raw and cooked Luohanshen and white potato, taro, sweat potato and yam. MethodsThe contents of resistant starch and total starch were determined before and after cooking in five kinds of tuber crops by a method that mimicked gastrointestinal conditions. ResultsThe contents of resistant starch of 100?g TS in raw and cooked Luohanshen were respectively (77.31±4.22)g and (24.70±2.24)g, both of which were higher than those in other four kinds of tuber crops (P＜0.05). ConclusionThe content of resistant starch is reduced after cooking and is higher in Luohanshen than in other common tuber crops.

Key words: Luohanshen, Resistant starch, Total starch

中图分类号:

R151.3

刘彬，徐贵发，韩文婷，刘瑞萍
. 罗汉参中抗性淀粉的含量[J]. 山东大学学报(医学版), 2009, 47(01): 103-105.

LIU Bin, XU Guifa， HAN Wenting， LIU Ruiping
. The resistant starch contents of Luohanshen[J]. JOURNAL OF SHANDONG UNIVERSITY (HEALTH SCIENCES), 2009, 47(01): 103-105.

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