百香果皮酵素饮料研制及对运动耐力的影响  

Research on ferment beverage of Passiflora edulis peel and its effect on exercise endurance

作　　者：蔡宁[1] 于傲 佟永清[1] CAI Ning;YU Ao;TONG Yongqing(College of Physical Education,Taiyuan University of Technology,Taiyuan 030600,China;College of Physical Education,Woosuk University,Jeollabuk-do 55338,South Korea)

机构地区：[1]太原理工大学体育学院,山西太原030600 [2]又石大学体育学院,全罗北道全州55338

出　　处：《食品与发酵工业》2023年第10期230-236,共7页Food and Fermentation Industries

基　　金：山西省哲学社会科学规划项目(2020YY018)。

摘　　要：以百香果皮为原料研制百香果皮酵素饮料。根据单因素试验结果,采用响应面试验优化该酵素饮料的最佳发酵工艺条件,并考察其对小鼠运动耐力的影响。结果显示,百香果皮酵素饮料的最佳发酵工艺条件为复合乳酸菌接种量17.3%、初始糖度为12.3°Brix、发酵温度为38.4℃、发酵时间为31 h,所得饮料色泽均一,发酵后的百香果皮清香味浓郁,酸甜适中,静置后未见明显沉淀,超氧化物歧化酶(superoxide dismutase,SOD)活力可达(65.8±1.1)U/mL,感官得分为(88.4±2.2)分。动物实验结果表明,各剂量的百香果皮酵素饮料均可以显著性提高小鼠肝糖原与肌糖原的含量(P<0.05,P<0.01),最高分别达12.4 mg/g和3.1 mg/g,同时分别明显降低乳酸与尿素氮生成量(P<0.05,P<0.01),最低分别为8.1 mmol/L和7.0 mmol/L,并可显著延长小鼠的负重游泳时间(P<0.05,P<0.01),因此该酵素饮料在运动食品领域具有较好的应用前景。Using Passiflora edulis peel as raw material,the ferment beverage of P.edulis peel was developed.Based on the result of single factor test,the optimal conditions for beverage fermentation were optimized by response surface methodology,and the effect of the fermented beverage on exercise endurance of mice was investigated.The results showed that the optimum conditions for beverage fermentation were as follows:inoculum amount of 17.3%,initial sugar content of 12.3°Brix,and fermented for 31 h at 38.4℃.Under the above process conditions,the beverage presented color of uniform,special aroma of P.edulis peel after fermentation,moderate sour and sweet taste and without obvious precipitation after placement for a certain time,in addition,the SOD activity was(65.8±1.1)U/mL and sensory score was(88.4±2.2).The results of animal test demonstrated that the beverage at all doses could obviously increase reserve capacity of liver glycogen and muscle glycogen of mice(P<0.05,P<0.01),reaching a maximum of 12.4 mg/g and 3.1 mg/g,respectively.The beverage of all doses also could significantly reduce the levels of lactic acid and urea nitrogen of mice(P<0.05,P<0.01),reaching a maximum of 8.1 mmol/L and 7.0 mmol/L,respectively,and significantly extended the time of weight-bearing swimming(P<0.05,P<0.01).Therefore,the ferment beverage of P.edulis peel has better application prospect in movement food field.

关 键 词：百香果皮 酵素饮料 发酵 运动耐力 抗疲劳 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]