低GI功能稻米研究进展

doi:10.14088/j.cnki.issn0439-8114.2026.08.004

摘要/Abstract

摘要： 低GI功能稻米是指血糖生成指数（Glycemic index, GI）小于或等于55的水稻品种,其核心特征是通过提高抗性淀粉（Resistant starch, RS）含量来调控淀粉合成代谢途径,使稻米在消化过程中减缓葡萄糖释放速率,从而产生平稳的餐后血糖响应。综述了低GI功能稻米遗传机制与育种进展,分析了产业化发展存在品种选育技术瓶颈、市场规范缺失、种植推广困难等问题,并提出加强多组学联合分析、建立统一的低GI稻米国家标准及认证体系、优化种植模式等对策,以期为低GI功能稻米研究提供参考。

关键词: 血糖生成指数（GI）, 功能稻米, 低GI, 高抗性淀粉含量

Abstract: Low-glycemic index (low-GI) functional rice refers to rice varieties with a glycemic index (GI) of no more than 55. Its core characteristic lies in regulating the starch anabolism pathway by increasing the content of resistant starch (RS). This slows down the glucose release rate during rice digestion, thereby resulting in a steady postprandial blood glucose response. The research advances in genetic mechanisms and breeding of low-GI functional rice were reviewed, and the industrialization challenges including technical bottlenecks in variety breeding, inadequate market regulations and difficulties in cultivation promotion were analyzed. Corresponding countermeasures were further proposed, such as strengthening multi-omics combined analysis, establishing unified national standards and certification systems for low-GI rice, and optimizing cultivation patterns. It was expected to provide references for future research on low-GI functional rice.

Key words: glycemic index (GI), functional rice, low-GI, high resistant starch content

中图分类号:

S511

邓秋雨, 涂军明, 陈杰, 张盛, 李兴华, 蔡星星, 张文超, 王欢, 曹志刚. 低GI功能稻米研究进展[J]. 湖北农业科学, 2026, 65(8): 19-23.

DENG Qiu-yu, TU Jun-ming, CHEN Jie, ZHANG Sheng, LI Xing-hua, CAI Xing-xing, ZHANG Wen-chao, WANG Huan, CAO Zhi-gang. Research progress on low-glycemic index functional rice[J]. HUBEI AGRICULTURAL SCIENCES, 2026, 65(8): 19-23.

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