红托竹荪菌丝体多糖饮料的制备及其对小鼠运动耐力的影响  

Preparation of Dictyophora rubrovalvata Mycelium Polysaccharides Beverage and the Effects on Exercise Capacities of Mice

作　　者：马丽[1] 孟晨西 MA Li;MENG Chenxi(Bayin Guoleng Vocational and Technical College,Kuerle 841000,China;Xinjiang Second Medical College,Karamay 834000,China)

机构地区：[1]新疆巴音郭楞职业技术学院,新疆库尔勒841000 [2]新疆第二医科大学,新疆克拉玛依834000

出　　处：《保鲜与加工》2024年第5期91-97,共7页Storage and Process

摘　　要：为研制红托竹荪菌丝体多糖饮料,采用单因素和正交试验优化饮料组分的最佳配比,并考察其对小鼠运动耐力的影响。结果表明,红托竹荪菌丝体多糖饮料的最佳配方为:红托竹荪菌丝体多糖添加量10%,蔗糖添加量3%,柠檬酸添加量0.06%,羧甲基纤维素钠添加量0.8%,采用该配方制得的饮料感官评分为(86.2±1.7)分。运动耐力实验结果表明,与空白对照组相比较,红托竹荪菌丝体多糖饮料(中、高剂量)能够明显延长小鼠的爬杆时间与游泳力竭时间,并显著降低运动后血清中乳酸与尿素氮的含量,表明该饮料有助于提高机体的运动耐力,从而可为相关运动食品的开发提供参考。For the development of Dictyophora rubrovalvata mycelium polysaccharides beverage,the optimum propor⁃tion of beverage was explored by single factor experiments and orthogonal test,and the effects on exercise capacities of mice were investigated.The results showed that the optimal formula of the beverage was determined as follows:Dicty⁃ophora rubrovalvata mycelium polysaccharides addition of 10%,sucrose addition of 3%,citric acid addition of 0.06%,and sodium carboxymethylcellulose addition of 0.8%.Under these conditions,the sensory score was 86.2±1.7.The re⁃sults of exercise tolerance test demonstrated that compared with control group,Dictyophora rubrovalvata mycelium polysaccharides beverage(medium and high dose)could obviously prolong the pole climbing time and exhaustion swimming time,and significantly decreased the contents of lactic acid and urea nitrogen in sera after exercise,indicat⁃ing that the beverage was helpful to enhance the exercise capacities of mice,thereby could provide a reference for en⁃ploring of related sports food.

关 键 词：红托竹荪 菌丝体 多糖 饮料 配方 运动耐力 

分 类 号：TS201.1[轻工技术与工程—食品科学] TS275.4[轻工技术与工程—食品科学与工程]