Optimization of mouse experiments for determination of glycemic index of honey-containing herbal preparations and its application
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1. College of Biological Science and Engineering, Fuzhou University, Fuzhou 350002, China
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摘要:
目的 为了建立适用于含蜂蜜中药制剂血糖生成指数(glycemic index,GI)测定的小鼠实验方法。 方法 参考 WS / T 652-2019 人体测定标准,对小鼠测试实验方法进行优化,并以不同比例果葡糖浆为样本,验证初选条件的可行性;优化后的方法应用于蜂蜜以及含蜂蜜中药制剂古汉养生精 GI 的测定中。 结果研究结果显示:在优化条件下,果葡糖浆 GI 值与理论值最接近,且与果糖比例呈高度线性相关 ( R2=0. 9959);果葡比不同的 4 种蜂蜜 GI 值为 60. 3,54. 3,56. 5,59. 3,均低于同等果葡比的果葡糖浆;含蜂蜜中药制剂古汉养生精 GI 值范围为 45. 2 ~ 59. 6,并随蜂蜜 GI 的降低而降低。 结论 优化后的小鼠实验法可有望成为含蜂蜜中药制剂的 GI 测定和蜂蜜原料筛选的有效手段。
Abstract:
Objective To establish an experimental method for determining the glycemic index (GI) in honey-containing herbal preparations in mice. Methods With reference to the WS / T 652-2019 standard, the experimental method for mouse testing was optimised. Samples comprising fructose / glucose syrups at varying ratios were employed to validate the feasibility of the preliminary conditions. The optimised method was applied to the determination of the GI of honey and the traditional Chinese medicinal preparation containing honey-Guhan Nutritive Essence. Results Under the optimized conditions, the GI values of fructose / glucose syrup were closest to the theoretical values, and the correlation with the fructose ratio was highly linear (R2= 0. 9959). The GI values of the four honeys with different fructose / glucose ratios were 60. 3, 54. 3, 56. 5, and 59. 3, respectively, which were lower than those of fructose / glucose syrups with the same ratios. The GI values of the honey-containing herbal preparation Guhan Nutritive Sample ranged from 45. 2 to 59. 6, and decreased with decreasing honey GI. Conclusions This optimized mouse assay is expected to provide an effective tool for determining the GI of honey-containing herbal preparations and for screening honey raw materials.
