背越式跳高起跳技术分析  

Analyse of Take-off Technique for Bake-style High Jump

作　　者：孙泊[1] 闫之朴[1] 赵美鲁[1] 郭力[1] 

机构地区：[1]聊城大学体育学院,山东聊城252059

出　　处：《聊城大学学报（自然科学版）》2006年第3期78-80,共3页Journal of Liaocheng University:Natural Science Edition

摘　　要：通过对优秀运动员的运动学参数进行对比研究,找出中国优秀运动员与世界优秀运动员的背越式跳高起跳技术的差别;起跳前较大的助跑速度、较低的质心是跳高运动员显著特征,但最终依赖于腿部力量的进一步增强.起跳前的水平速度、质心的高度以及腿部力量达到最优化的组合是最重要的.It is discovered that the difference of ake-off technique about Chinese excellent high jumper and world excellent high jumper through comparing kinematics＇ parameter of excellent high jumper. Faster speed of last running and lower centroid height are the characteristic of excellent high jumper,all these depend upon the gradually incremental legs＇ strength of high jumper. It＇s the most important that the optimization combination of the horizontal speed, the centroid height and the legs＇ strength.

关 键 词：优秀运动员 男子 背越式跳高 起跳技术 

分 类 号：G823.1[文化科学—体育训练]