【摘要】 研究彩麦麸皮戊聚糖降糖效果、泡腾片制备配方及其降低人体餐后血糖的效果。结果表明：当彩麦麸皮戊聚糖质量浓度为10 mg/mL时，对α-葡萄糖苷酶的抑制率为54.57%,对α-淀粉酶的抑制率为56.57%,IC₅₀分别为9.16、8.05 mg/mL;以泡腾片质量为基准，当彩麦麸皮戊聚糖添加量为20%、泡腾片崩解剂添加量为55%、碱酸质量比为1∶1.1时，泡腾片综合评分最高，为0.88;制备的泡腾片平均片重约为501 mg,每片戊聚糖含量约为56 mg,服用后餐后血糖高峰值降低率人均高达50.4%,最高达到69.6%,降低餐后血糖效果明显。更多还原

【Abstract】 The preparation and hypoglycemic activity of effervescent tablets containing pentosan from color wheat bran were investigated. The results showed that the inhibition rates of α-glucosidase and α-amylase were 56.57 % and 54.57 %(the corresponding IC₅₀ of 9.16 and 8.05 mg/mL), respectively, when the concentration of pentosan was 10 mg/mL. The formula with the highest comprehensive quality score of 0.88 for effervescent tablets was 20 % for pentosan from color wheat bran, 55 % for disintegrating agent, and the alkali-acid ratio of 1 ∶1.1（mass ratio）. The average weight and pentosan content of prepared effervescent tablets were 501 mg and 56 mg, respectively. The per capita reduction rate of postprandial high peak blood sugar was 50.4 % with maximum value of 69.6 % after direct consumption. Therefore, prepared effervescent tablets containing pentosan from color wheat bran significantly reduced postprandial blood sugar concentrations.更多还原