Englyst H N, Kingman S M, Cummings J H
MRC Dunn Clinical Nutrition Centre, Cambridge, UK.
Eur J Clin Nutr. 1992 Oct;46 Suppl 2:S33-50.
For nutritional purposes, starch in foods may be classified into rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS). RS may be further divided into three categories according to the reason for resistance to digestion. A method is reported for the measurement of total starch, RDS, SDS, RS and three RS fractions in starchy foods, using controlled enzymic hydrolysis with pancreatin and amyloglucosidase. The released glucose is measured by colorimetry, using a glucose oxidase kit. Values for RDS and SDS in foods obtained by the method reflect the rate of starch digestion in vivo. Values for RS are similar to the amounts of starch escaping digestion in the small intestine of ileostomates, and are a guide to the amounts of starch likely to enter the colon for fermentation. Results are given for a number of starchy foods.
出于营养目的，食物中的淀粉可分为快速消化淀粉（RDS）、缓慢消化淀粉（SDS）和抗性淀粉（RS）。RS可根据抗消化原因进一步分为三类。本文报道了一种使用胰蛋白酶和淀粉葡萄糖苷酶进行受控酶水解来测定淀粉类食物中总淀粉、RDS、SDS、RS及三种RS组分的方法。释放出的葡萄糖使用葡萄糖氧化酶试剂盒通过比色法进行测定。通过该方法获得的食物中RDS和SDS的值反映了体内淀粉的消化速率。RS的值与回肠造口者小肠中未被消化的淀粉量相似，可作为可能进入结肠进行发酵的淀粉量的一个指标。文中给出了多种淀粉类食物的测定结果。
