芫根复合维生素饮料的制作及其抗疲劳功能评价

Anti-Fatigue Effect and Sensory Evaluation of Brassica rapa. L Multivitamin Beverage

利用西藏芫根作为主要原料,复配维生素B3、维生素B6、维生素B12研制一种抗疲劳功能饮料,添加量分别为18mg/L、1.6mg/L和1.6μg/L。利用单因素和响应面优化试验确定了最优的芫根饮料口感配方,即:芫根原液80%、白砂糖12%、柠檬酸0.50%,经调配后,饮料酸甜适口、香味浓郁、口感极佳、色泽匀一透明。对该产品的基本质量和安全指标进行测定,确定了芫根饮料的主要营养成分,且安全指标均符合国家标准。同时,利用小鼠运动疲劳的模型进一步验证该产品的抗疲劳功效,结果表明,芫根饮料对缓解运动疲劳具有一定的功效,通过调节疲劳相关代谢物:血乳酸(BLA)、尿素氮(BUN)和乳酸脱氢酶(LDH)的积累,平衡氧化应激,保护肌肉损伤等途径实现了抗疲劳功效。该研究为以高原植物为原料的功能性食品研发提供了理论依据。

An anti-fatigue functional drink was developed using Tibetan Brassica rapa. L as the main raw material,compounded with vitamin B3,vitamin B6and vitamin B12. The optimal turnip beverage taste formulation was determined using single-factor and response surface optimization experiments,which contains 80% of raw turnip extract,12% of sugar,and 0.50% of citric acid,the taste of the drink presents suitable sweet and sour,rich flavor,excellent taste,uniform color and transparency after blending. In addition,the basic quality and safety indicators of the product were determined,and the main nutritional components of Brassica rapa. L drink was identified and the safety indicators were all in accordance with national standards. Meanwhile,the anti-fatigue efficacy of this product was investigated using a mouse model of exercise-induced fatigue,and the results exhibited that the beverage was effective in relieving exercise fatigue and achieved anti-fatigue efficacy by regulating fatigue-related metabolite accumulation,balancing oxidative stress,and protecting against muscle damage. This study provides a theoretical basis for the research and development of functional food with plateau plants as raw materials.