抗疲劳功能啤酒的研制  

study on the functional beer of anti- fatigue effect

作　　者：林松毅[1] 殷涌光[1] 刘静波[1] 姜轶群[2] 

机构地区：[1]吉林大学生物与农业工程学院 [2]吉林大学生命科学学院,长春130012

出　　处：《酿酒》2004年第6期53-56,共4页Liquor Making

摘　　要：利用对比分析、正交试验和数据统计等方法 ,成功地研制出一种以复方中药功能液、大米、麦芽为原料具有抗疲劳特性的功能啤酒 ,并对其抗疲劳作用进行了实验研究。实验结论 :此功能啤酒最优工艺条件为功能液的添加量 7% ,功能液的添加时段是煮沸阶段 ,酒花的添加量 0 .0 8%。通过小鼠负重游泳时间、血清中尿素氮和肝糖原三个指标检测均呈阳性 ,说明此新型功能啤酒具有显著的抗疲劳作用 ,并从中得知其功效剂量为普通人群日摄入量为 1mL/kg体重 ,而重体力劳动者和特殊人群的日摄入量可以为By methods of analysis contrast, orthogonal design and mathematical statistics, we studied the technology of the functional beer made with the functional liquid of tradition Chinese medicine, rice, malt and so on. In order to find the anti-fatigue effect of the beer, we did some experiments in mice. The results showed that it is most effective when the functional liquid content controls in 7%, the content of hops controls in 0.08%, and mixed the functional liquid together with lops and the filter liquid before fermenting the materials. The products have markedly anti- fatigue effects, because the experiments are all positive reactions in mice such as the swimming experiment in mice with the heave lead, and the detections of BUN and glycogen in the liver. We also find the best dosage for the different peoples is 1～2(ml/kg weight).

关 键 词：抗疲劳作用 摄入量 复方中药 特殊人群 阳性 尿素氮 体重 啤酒 酒具 酒花 

分 类 号：TS262.5[轻工技术与工程—发酵工程] R285.5[轻工技术与工程—食品科学与工程]