运动营养食品粉剂制备工艺及功效评价研究  

Study on Preparation Technology and Efficacy Evaluation of Sports Nutrition Food Powder

作　　者：李湘潋 徐源钢 吴东[2] LI Xianglan;XU Yuangang;WU Dong(Jiangxi Mu'en Tang Biotechnology Co.,Ltd.,Zhangshu 331200,China;National Engineering Research Center for Manufacturing Technology of Solid Preparations of Traditional Chinese Medicine,Nanchang330000,China)

机构地区：[1]江西沐恩堂生物科技有限公司,江西樟树331200 [2]中药固体制剂制造技术国家工程研究中心,江西南昌330000

出　　处：《现代食品》2023年第12期118-121,共4页Modern Food

摘　　要：本研究参照《化学药物制剂研究基本技术指导原则》,筛选A品牌运动营养食品配方,采用单因素法筛选配方以及对综合感官评价进行评分设计正交试验,优化最佳制备工艺,确定其最佳制备工艺并进行功效评价。试验得出,A品牌运动营养粉剂的配方组成合理,制备工艺切实可行,质量检查符合相应粉剂项下检查要求,可满足工业化生产的要求并经抗疲劳功效试验验证有一定程度的抗疲劳作用。In this study,according to the Basic Technical Guidelines for Research on Chemical Pharmaceutical Preparations,the formula of sports nutrition food of brand A was screened,the formula was screened by single factor method,and the comprehensive sensory evaluation was scored and orthogonal test was designed to optimize the best preparation process,determine the best preparation process and evaluate the efficacy.The results show that the formula composition of brand A sports nutrition powder is reasonable,the preparation process is feasible,the quality inspection meets the inspection requirements under the corresponding powder item,can meet the requirements of industrial large-scale production,and the anti-fatigue efficacy test verifies that it has a certain degree of anti-fatigue effect.

关 键 词：品牌运动营养食品 制备工艺 功效评价 

分 类 号：TS207.3[轻工技术与工程—食品科学]