期刊文献+

蓝莓红景天胶囊制备及抗运动疲劳活性研究 被引量:2

Study on Preparation of Blueberries Rhodiola rosea Capsule and Its Anti-fatigue Activity on Sports
原文传递
导出
摘要 以蓝莓和红景天为原料,研究蓝莓红景天胶囊的制备工艺及其抗运动疲劳活性。研究结果表明:蓝莓红景天胶囊的制备工艺为:蓝莓红景天提取物、乳糖和微晶纤维素质量比为15︰7︰7,5% PVP的40%乙醇溶液作黏合剂,黏合剂添加量为70%,此条件提高颗粒流动性和改善颗粒吸湿性,提高合格率。通过测定小鼠力竭运动后肝糖原、肌糖原含量和血清尿素氮、血红蛋白含量,研究蓝莓红景天胶囊对抗运动疲劳活性。结果表明,蓝莓红景天胶囊能提高肝糖原和肌糖原的含量,降低血尿素氮含量,提高血红蛋白的浓度。蓝莓红景天胶囊具有较好的抗运动疲劳活性。 Using blueberries and Rhodiola rosea as row material, this study mainly discussed the preparation technology of blueberries Rhodiola rosea capsule and its anti-fatigue activity on sports. The optimum preparation conditions of blueberries Rhodiola rosea capsule were determined, such as mass ratio of blueberries Rhodiola rosea extraction, lactose and microcrystalline cellulose for 15︰7︰7, 5% PVP soluble in 40% ethanol solution as adhesive, and the added proportion of adhesive for 70%. The liquidity and hygroscopic property of particles was improved, and qualified rate of particles was also improved. The influence of anti-fatigue activity on sports of blueberries Rhodiola rosea capsule was tested by the content of glycogen and muscle glycogen, and also was tested by the content of blood urea nitrogen and hemoglobin of mice. It shows that the content of liver glycogen and muscle glycogen of mice were increased, the content of blood urea nitrogen of mice was decreased, and the concentration of hemoglobin concentration of mice was improved. So blueberries Rhodiola rosea capsule has a good anti-fatigue activity on sports.
作者 卢波
机构地区 九江学院
出处 《食品工业》 北大核心 2014年第12期104-107,共4页 The Food Industry
关键词 红景天 蓝莓 胶囊 制备 抗疲劳 Rhodiola rosea blueberries capsule preparation anti-fatigue
  • 相关文献

参考文献10

二级参考文献108

共引文献433

同被引文献19

  • 1吴春,张艳.纤维素酶法提取葡萄籽中原花青素的研究[J].食品科学,2006,27(10):258-261. 被引量:41
  • 2Wu X, Beecher G R, Holden J M, et al. Lipophilic and hydrophilic antioxidant capacities of common foods in the United States[J]. Journal of Agricultural and Food Chemistry,2004,52(12):4026-4037.
  • 3Su M S, Chien P J. Aroma impact components of rabbiteye blueberry (Vaccinium ashei) vinegars[J]. Food Chemistry,2009,119(3):923-928.
  • 4Lee J, Durst R W, Wrolstad R E. Determination of Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines by the pH Differential Method: Collaborative Study[J]. Journal of AOAC International,2006,88(5): 1269-1278.
  • 5Dai J, Gupte A, Gates L, et al. A comprehensive study of anthocyanin-containing extracts from selected blackberry cultivars: extraction methods, stability, anticancer properties and mechanisms[J]. Food and chemical toxicology,2009,47(4):837-847.
  • 6Arnous A, Meyer A S. Discriminated release of phenolic substances from red wine grape skins (Vitisvinifera L.) by muhicomponent enzymes treatment[J]. Biochemical Engineering Journal,2010,49( 1 ):68-77.
  • 7Jiang J, Paterson A, Piggott J R. Short communication: Effects of pectolytic enzyme treatments on anthocyanins in raspberry juice[J], lnrernarional Journal of Food Science and Technology, 1990,25(5):596-600.
  • 8Buehert J, Koponen J M, Suutarinen M, et al. Effect of enzyme-aided pressing on anthocyanin yield and profiles in bilberry and blackcurrant juices[J]. Science of Food and Agrieuhure,2005,85(15):2548-2556.
  • 9Ochoa M R, Kesseler A G, Michelis A D, et al. Kinetics of colour change of raspberry, sweet (Prunus avium) and sour (Prunus cerasus) cherries preserves packed in glass containers: light androom temperature effects[J]. Journal ofFood Engineering,2001,49(1):55-62.
  • 10Kader F, Nicolas J P, Metche M. Degradation of pelar- gonidin 3-glucoside in the presence of chlorogenic acid and blueberry po]yphenol oxidase[J]. Journal of the Science of Food and Agricuhure,1999,79(4):517-522.

引证文献2

二级引证文献16

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部