长白山元蘑运动饮料的研制及对大鼠运动后糖原影响

The Preparation of Changbai Mountain Mushroom Sports Drink and the Effect of Glycogen in Rats after Exercise

以长白山元蘑为主要原料研制运动饮料,采用单因素和响应面试验优化其最佳工艺参数,并研究长白山元蘑运动饮料对大鼠有氧运动后糖原恢复情况的影响。结果表明,最佳工艺配方为长白山元蘑汁添加量为12.5%、蔗糖添加量7.6%、柠檬酸添加量2.3%,在此工艺条件下,长白山元蘑运动饮料感官评分值为98.85分。大鼠试验表明,服用长白山元蘑运动饮料运动后大鼠糖原含量比服用普通长白山元蘑运动饮料后运动组显著增加,说明长白山元蘑运动饮料能够快速恢复运动后大鼠的肝糖原和肌糖原含量水平,对运动后机体快速恢复具有良好的效果。

The exercise beverage was developed with the main raw material of Changbai Mountain as the main raw material. The optimum parameters were optimized by single factor and response surface test. The effects of the athletic beverage of Changbai Mountain mushroom on the recovery of glycogen after aerobic exercise were studied. The results showed that the optimum formulation was as follows ： the content of the mixture was 12.5 %, the content of sucrose was 7.6 %, and the content of citric acid was 2.3 %. Under the condition of the process, the sensory score of Changbai Mountain mushroom sports drink was 98.85. The experimental results showed that the content of glycogen in rats after exercise exercise in Changbai Mountain was significantly higher than that in Changbai Mountain mushroom exercise drink, indicating that Changbai Mountain mushroom exercise drink could recover the hepatic glycogen and Muscle glycogen content level, the rapid recovery of the body after exer-cise has a good effect.