摘要
饱腹感,即为进食后满足感和不再渴望进食的状态,在维护正常食欲、控制体质量、预防肥胖及改善代谢性疾病方面具有重要意义。文章系统分析影响饱腹感的多种因素,包括食物成分、感官特征、能量密度、心理因素及饮食行为等,并阐述这些因素对饱腹感的作用机制。同时,重点介绍模拟视觉量表、胃肠道激素检测及闪烁扫描等新兴技术在饱腹感测试中的应用,展示这些技术在评估饱腹感方面的科学性和有效性。此外,文章还讨论饱腹感及其测试技术的研究意义与未来展望,旨在为饱腹感相关机制的深入研究、饱腹感测试技术的创新以及高饱腹感食品的开发提供理论支持和实践参考。
Satiety,defined as the state of satisfaction and the end of desire to eat after a meal,is of great significance in maintaining normal appetite,regulating body mass,preventing obesity,and improving metabolic diseases.This article systematically analyzes various factors influencing satiety,encompassing food composition,sensory attributes,energy density,psychological factors,and dietary behaviors.It further elucidates the mechanisms by which these factors contribute to satiety.Additionally,the focus of this article is on introducing the application of emerging technologies in satiety assessment such as the visual analog scale,gastrointestinal hormone measurements,and scintillation scanning,which demonstrate scientific rigor and effectiveness in evaluating satiety.The present article discusses the significance of research on satiety and testing techniques and points out future prospects.Ultimately,it aims to provide theoretical underpinnings and practical guidance for in-depth exploration of the satiety mechanism,innovation in satiety testing techniques,and the development of high-satiety food products.
作者
姚孟丽
韩晓峰
王若永
韩小伟
韩忠
曾新安
黄京美
刘义凤
苑鹏
柳嘉
段盛林
YAO Mengli;HAN Xiaofeng;WANG Ruoyong;HAN Xiaowei;HAN Zhong;ZENG Xin’an;HUANG Jingmei;LIU Yifeng;YUAN Peng;LIU Jia;DUAN Shenglin(China National Research Institute of Food&Fermentation Industries,Beijing 100020,China;Air Force Specialized Medical Center,Beijing 100142,China;Fifth Medical Center of the Chinese People’s Liberation Army General Hospital,Beijing 100139,China;School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China)
出处
《食品科学》
EI
CAS
北大核心
2025年第2期299-307,共9页
Food Science
基金
中国轻工集团有限公司科技创新基金项目(ZQ2022YY02)。
关键词
饱腹感
食物成分
感官特征
能量密度
心理因素
饮食行为
模拟视觉量表
生化指标
satiety
food composition
sensory features
energy density
psychological factors
dietary behavior
visual analog scale
biochemical index
