【摘要】 以沙棘和百香果为原料，酿酒酵母（Saccharomyces cerevisiae）和植物乳植杆菌（Lactiplantibacillus plantarum）(1∶1)为发酵菌种，制备沙棘百香果复合饮料。以感官评分和小鼠力竭跑步时间为评价指标，采用单因素和响应面试验优化其发酵工艺，并探讨沙棘百香果复合饮料对小鼠抗疲劳特性的影响。结果表明，最佳发酵工艺条件为发酵温度34℃，发酵时间14 h，混菌接种量5%，沙棘果汁与百香果汁体积比1∶1，木糖醇添加量6%。在此优化条件下，沙棘百香果复合饮料的感官评分和小鼠力竭跑步时间分别为（87.65±3.12）分和（138.1±3.5）s。相比对照组，沙棘百香果复合饮料喂食力竭跑步小鼠，肌糖原和肝糖原含量分别显著提高了58.7%和43.1%(P<0.05)，乳酸脱氢酶、超氧化物歧化酶、过氧化氢酶、谷胱甘肽过氧化物酶活性均显著提高了50%以上（P<0.05），肌酸激酶活性显著降低了48.8%(P<0.05)。结果显示，沙棘百香果复合饮料对力竭跑步小鼠具有较好的抗疲劳特性。更多还原

【Abstract】 Sea buckthorn-passion fruit compound beverage was prepared with sea buckthorn and passion fruit as raw materials, Saccharomyces cerevisiae and Lactiplantibacillus plantarum(1∶1) as fermentation strains. Using sensory score and mice exhaustion running time as evaluation indexes, the fermentation process was optimized by single factor and response surface experiments, and the effects of sea buckthorn-passion fruit compound beverage on anti-fatigue properties of mice were studied. The results showed that the optimal fermentation process conditions were obtained as follows: fermentation temperature 34 ℃, fermentation time 14 h, mixed strains inoculum 5%, volume ratio of sea buckthorn juice and passion fruit juice 1∶1, xylitol addition 6%. Under these optimal conditions, sensory score of the beverage and mice exhaustion running time were(87.65±3.12) points and(138.1±3.5) s, respectively. Compared with the control group, the muscle and liver glycogen contents of exhausted running mice fed with the beverage were significantly increased by 58.7% and 43.1%(P<0.05), respectively, and lactate dehydrogenase, superoxide dismutase, catalase, glutathione peroxidase activities significantly increased more than 50%(P<0.05), respectively, and creatine kinase activity significantly decreased 48.8%(P<0.05). The results indicated that sea buckthorn-passion fruit compound beverage had good anti-fatigue properties for exhausted running mice.更多还原