余甘子圣女果复合饮料发酵工艺及对运动耐力的影响

Fermentation Process of Compound Beverage with Phyllanthus emblica and Cherry Tomato and Its Effect on Exercise Endurance

以余甘子提取液和圣女果汁为原料,通过乳酸菌发酵制得具有抗疲劳作用的余甘子圣女果复合发酵饮料。基于单因素实验结果,采用响应面分析法优化该复合发酵饮料的制备工艺,同时利用动物实验考察其对小鼠运动耐力的影响。结果表明,最佳发酵工艺为:乳酸菌接种量0.6%、余甘子提取液与圣女果汁的体积比1:3、发酵温度45℃、发酵时间29.8 h,感官得分88.2分,所得饮料色泽均一、风味独特、酸甜适宜,静置未有明显分层。三种剂量(10、20、30 mL/kg·d)的复合发酵饮料均能显著延长小鼠的爬杆时间(P<0.05),提高其体内肝、肌糖原的储备,降低运动后血清中乳酸与尿素氮的浓度水平。余甘子圣女果复合发酵饮料有助于提高机体的运动耐力。

The extract of Phyllanthus emblica and cherry tomato juice were fermented with Lactobacillus to develop the Phyllanthus emblica and cherry tomato compound beverage with anti-fatigue effect.The compound fermented beverage was optimized by response surface methodology on the basis of single factor experiment.Meanwhile,exercise endurance effect of beverage on mice was investigated by animal tests.The results showed that the optimum fermentation conditions were inoculum dosage 0.6%,extract of Phyllanthus emblica to cherry tomato juice ratio 1:3,fermentation temperature 45℃,fermentation time 29.8 h.Under these optimal conditions,the sensory score of the compound fermented beverage was 88.2,and the beverage had uniform light with unique flavor,mild sweet and sour,without obvious layered phenomenon.The beverage at all dose groups(10,20,30 mL/kg·d)could prolong climbing time of mice(P<0.05),increase in liver and muscle glycogen deposition in vivo,and decrease the content level of blood lactic acid and blood urea nitrogen in serum after exercise.The compound fermented beverage with Phyllanthus emblica and cherry tomato could enhance the body’s exercise endurance.