关键词: 罗汉参, 血糖生成指数, 南瓜属

Abstract: To determine the glycemic index(GI) of Luohanshen and pumpkin and to explore potential differences from that of other highcarbohydrate foods. MethodsThe crossover method was used in this study. Healthy volunteers consumed 3 kinds of carbohydrate foods: glucose powder, Luohanshen and pumpkin in each 72?h. Fasting blood glucose and postprandial 2?h blood glucose were determined, and glucoseresponse curves were drawn. The GI of other highcarbohydrate foods referred to the Chinese Food Composition Table 2002. ResultsThe GI value of Luohanshen and pumpkin was 48.87±0.055 and 78.75±0.105 respectively, regarding glucose powder as 100. The added area and peak level under the glucoseresponse curve of Luohanshen were significantly lower than those of glucose powder and pumpkin(P＜0.05). ConclusionLuohanshen has low GI value and pumpkin has high GI value. The postprandial blood glucose level of Luohanshen is lower than that of pumpkin, which may be because the proportion of resistant starch in Luohanshen starch is high（77.31%）.

Key words: Luo Han Shen, Blood glucose glycemic index, Cucumis sativus