Development and Anti-exercise Fatigue of Compound Beverage of <i>Agastache rugosa</i> and Rose

SHEN Han; LI Hongtao

doi:10.13386/j.issn1002-0306.2021060124

Volume 43 Issue 4

Feb. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(4): 205-213. > DOI: 10.13386/j.issn1002-0306.2021060124

SHEN Han, LI Hongtao. Development and Anti-exercise Fatigue of Compound Beverage of Agastache rugosa and Rose[J]. Science and Technology of Food Industry, 2022, 43(4): 205−213. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021060124.

Citation:

PDF (4230 KB)

Development and Anti-exercise Fatigue of Compound Beverage of Agastache rugosa and Rose

SHEN Han^1,,
LI Hongtao²

1.
Henan Technical College of Construction, Zhengzhou 450000, China
2.
Zhengzhou University of Light Industry, Zhengzhou 450000, China

More Information

Received Date: June 16, 2021
Available Online: December 09, 2021

Graphical Abstract

Abstract

Abstract

The compound beverage of Agastache rugosa and rose was prepared using Agastache rugosa and rose as the main raw materials. The optimal formula of compound beverage was obtained by single factor test and response surface methodology with sensory score as evaluation index, meanwhile its quality was analyzed, and its anti-exercise activity was investigated through animal experiments. The results showed that the optimal formula of compound beverage was that the ratio of rose extract to Agastache rugosa extract was 2.6:1, the addition of saccharose was 4%, the addition of critic acid was 0.7%, the addition of sodium carboxymethylcellulose was 0.4%, the addition of xanthan gum was 0.05%. Under this optimum condition, the sensory score was 92.2 scores, and it presented maroon color, distinct fragrance of Agastache rugosa and rose, proper sweet and sour taste, unique ﬂavor, and without obvious precipitate. The content of polysaccharide and flavone in beverage were 0.95%±0.01% and 0.76%±0.02%, respectively. The compound beverage of Agastache rugosa and rose at different dosage could prolong climbing time of mice, increased content of muscle glycogen (MG) and liver glycogen (LG) and lactate dehydrogenase (LDH) activity in vivo, and decreased the BLA content after exercise. Therefore, the compound beverage had better anti-exercise activity.
- Agastache rugosa,
- rose,
- beverage,
- anti-exercise fatigue,
- nutrient component

FullText(HTML)

References (29)

References

[1]	MASON S A, MORRISON D, MCCONELL G K, et al. Muscle redox signalling pathways in exercise. Role of antioxidants[J]. Free Radical Biology and Medicine,2016,98:29−45. doi: 10.1016/j.freeradbiomed.2016.02.022
[2]	TRINITY J D, BROXTERMAN R M, RICHARDSON R S. Regulation of exercise blood flow: Role of free radicals[J]. Free Radical Biology and Medicine,2016,98:90−102. doi: 10.1016/j.freeradbiomed.2016.01.017
[3]	魏金凤, 王士苗, 沈丹, 等. 藿香与广藿香抗氧化活性研究[J]. 中国实验方剂学杂志,2014,20(23):117−120. [WEI J F, WANG S M, SHEN D, et al. Antioxidant activity of Agastache rugosa and Pogostemon cablin[J]. Chinese Journal of Experimental Traditional Medical Formulae,2014,20(23):117−120.
[4]	KIM J. Phytotoxic and antimicrobial activities and chemical analysis of leaf essential oil from Agastache rugosa[J]. Journal of Plant Biology,2008,51(4):276−283. doi: 10.1007/BF03036127
[5]	艾薇, 李悦, 匡建秋. 藿香叶黄酮提取工艺优化及其体外抗氧化活性[J]. 食品工业科技,2018,39(22):187−191. [AI W, LI Y, KUANG J Q, et al. Extraction technology of flavonoids from the leaf of Agastacbe rugose (Fisch. et. Mey.) O. Ktze and its antioxidant activities in vitro[J]. Science and Technology of Food Industry,2018,39(22):187−191.
[6]	王晓林, 王文姣, 钟方丽, 等. 藿香、葫芦巴总黄酮的体外抗氧化活性研究[J]. 中国调味品,2016,41(9):29−35. [WANG X L, WANG W J, ZHONG F L, et al. Study on the antioxidant activity in vitro of totaI fIavonoids in Agastache rugosa and Trigonella foenum-graecum[J]. China Condiment,2016,41(9):29−35. doi: 10.3969/j.issn.1000-9973.2016.09.007
[7]	葛亚龙, 杨恒拓, 余凡, 等. 藿香多糖的超声波提取及其抗氧化活性研究[J]. 中国调味品,2013,38(12):5−8. [GE Y L, YANG H T, YU F, et al. Ultrasonic extraction of Agastache rugosa polysaccharides and research on its antioxidant activity[J]. China Condiment,2013,38(12):5−8. doi: 10.3969/j.issn.1000-9973.2013.12.002
[8]	洪旻稹. 玫瑰花营养成分分析及花青素稳定性研究[J]. 中国食物与营养,2011,17(10):74−77. [HONG M Z. Nutrition and functional components analysis of rose and stability research of anthocyanins[J]. Food and Nutrition in China,2011,17(10):74−77. doi: 10.3969/j.issn.1006-9577.2011.10.021
[9]	LI Y, XIN Y, XU F, et al. Maca polysaccharides: Extraction optimization, structural features and anti-fatigue activities[J]. International Journal of Biological Macromolecules,2018,115:618−624. doi: 10.1016/j.ijbiomac.2018.04.063
[10]	LIU L, WU X, ZHANG B, et al. Protective effects of tea polyphenols on exhaustive exercise-induced fatigue, inflammation and tissue damage[J]. Food & Nutrition Research,2017,61(1):1333390.
[11]	张霁红, 康三江, 曾朝珍, 等. 苹果玫瑰醋复合饮料营养成分及抗氧化性分析[J]. 中国酿造,2020,39(1):198−202. [ZHANG J H, KANG S J, ZENG C Z, et al. Analysis of nutritional composition and antioxidant activity of apple rose vinegar compound beverage[J]. China Brewing,2020,39(1):198−202. doi: 10.11882/j.issn.0254-5071.2020.01.039
[12]	陈爱莉. 胡萝卜樱桃复配运动饮料配方研究[J]. 食品安全质量检测学报,2021,12(6):2174−2180. [CHEN A L. Study on the formula of carrot and cherry mixed with sports drink[J]. Journal of Food Safety & Quality,2021,12(6):2174−2180.
[13]	卓长清, 赵欣, 栾朝霞. 枸杞刺五加运动饮料研制及抗疲劳作用研究[J]. 中国食品添加剂,2019,30(12):131−136. [ZHUO C Q, ZHAO X, LUAN Z X. Study on preparation and anti-fatigue function of wolfberry and Acanthopanax senticosus sports beverage[J]. China Food Additives,2019,30(12):131−136.
[14]	国家市场监督管理总局, 国家卫生健康委员会. GB/T 12456-2021 食品中总酸的测定[S]. 北京: 中国标准出版社, 2021. State Administration for Market Regulation, National Health Commission. GB/T 12456-2021 Determination of total acid in food[S]. Beijing: China Standard Press, 2021.
[15]	郑佳. 牛磺酸薄荷复合运动饮料研制及其体外抗氧化活性[J]. 食品工业科技,2019,40(23):157−162. [ZHENG J. Development of taurine and mint mixed sports beverage and its antioxidant activity in vitro[J]. Science and Technology of Food Industry,2019,40(23):157−162.
[16]	国家质量监督检验检疫总局, 国家标准化管理委员会. GB/T 12143-2008 饮料通用分析方法[S]. 北京: 中国标准出版社, 2008. General Administration of Quality Supervision, Inspection and Quarantine, National Standardization Management Committee. GB/T 12143-2008 General analysis methods for beverages[S]. Beijing: China Standard Press, 2008.
[17]	国家食品药品监督管理总局, 国家卫生和计划生育委员会. GB/T 4789.10-2016 食品安全国家标准食品微生物检验菌落总数测定[S]. 北京: 中国标准出版社, 2016. State Food and Drug Administration, National Health and Family Planning Commission. GB/T 4789.10-2016 National food safety standard food microbiological inspection determination of the total number of bacterial colonies[S]. Beijing: China Standard Press, 2016.
[18]	国家食品药品监督管理总局, 国家卫生和计划生育委员会. GB/T 4789.3-2016 食品安全国家标准食品微生物检验大肠杆菌计数[S]. 北京: 中国标准出版社, 2016. State Food and Drug Administration, National Health and Family Planning Commission. GB/T 4789.3-2016 National food safety standard food microbiological inspection determination of E. coli count[S]. Beijing: China Standard Press, 2016.
[19]	谢飞飞. 远志多糖对力竭运动小鼠体内抗疲劳和体外抗氧化作用研究[J]. 食品工业科技,2021,42(6):332−336. [XIE F F. Effects of anti-fatigue in vivo and anti-oxidant in vitro of polysaccharides from Polygala tenuifolia Willd. on exhaustive exercise mice[J]. Science and Technology of Food Industry,2021,42(6):332−336.
[20]	耿杰, 梅子萍, 董功武. 大孔树脂分离纯化熟地黄黄酮及其对小鼠运动耐力的影响[J]. 食品工业科技,2020,41(24):292−297. [GENG J, MEI Z P, DONG G W. Purification of flavonoids extract from Radix rehmanniae preparata by macroporous resin and its effect on movement stamina of mice[J]. Science and Technology of Food Industry,2020,41(24):292−297.
[21]	YOU L, ZHAO M, REGENSTEIN J M, et al. In vitro antioxidant activity and in vivo anti-fatigue effect of loach (Misgurnus anguillicaudatus) peptides prepared by papain digestion[J]. Food Chemistry,2011,124(1):188−194. doi: 10.1016/j.foodchem.2010.06.007
[22]	TAN W, YU K Q, LIU Y Y, et al. Anti-fatigue activity of poly-saccharides extract from Radix rehmanniae preparat[J]. International Journal of Biological Macromolecules,2012,50(1):59−62. doi: 10.1016/j.ijbiomac.2011.09.019
[23]	WANG J, LI S S, FAN Y Y, et al. Anti-fatigue activity of the water-soluble polysaccharides isolated from Panax ginseng C. A. Meyer[J]. Journal of Ethnopharmacology,2010,130(2):421−423. doi: 10.1016/j.jep.2010.05.027
[24]	李艳如, 杨畅, 牛世祯, 等. 羧甲基纤维素钠在乳饮料体系中的应用评价[J]. 中国食品添加剂,2020,31(7):92−98. [LI Y R, YANG C, NIU S Z, et al. Evaluation on the application of sodium carboxymethyl cellulose in milk beverage[J]. China Food Additives,2020,31(7):92−98.
[25]	宋晶晶, 田歌, 吴浩天, 等. 响应面试验优化葡萄籽鹰嘴豆复合饮料稳定剂配方[J]. 食品与发酵工业,2017,43(8):197−203. [SONG J J, TIAN G, WU H T, et al. Optimization of the stabilizer of compound beverage of grape seed and chick pea by response surface methodology[J]. Food and Fermentation Industries,2017,43(8):197−203.
[26]	张钱伟. 毛酸浆枸杞液体营养饮料研制及其对运动抗疲劳作用的研究[J]. 食品研究与开发,2020,41(9):141−145. [ZHANG Q W. Development of Physalis pubescens L. and wolfberry compound liquid nutrition beverage and its anti-fatigue effect on sports[J]. Food Research and Development,2020,41(9):141−145. doi: 10.12161/j.issn.1005-6521.2020.09.023
[27]	王金瑞. 荞麦银耳复合饮料工艺优化及其对小鼠抗运动疲劳活性影响[J]. 粮食与油脂,2020,33(10):57−61. [WANG J R. Optimization of buckwheat tremella compound beverage and the influence of its anti-fatigue activity on mice[J]. Cereals & Oils,2020,33(10):57−61. doi: 10.3969/j.issn.1008-9578.2020.10.015
[28]	YANG D S, LIAN J H, WANG L Y, et al. The anti-fatigue and anti-anoxia effects of Tremella extract[J]. Saudi Journal of Biological Sciences,2019,26(8):2052−2056. doi: 10.1016/j.sjbs.2019.08.014
[29]	刘文静. 雪樱子石榴复合饮料研制及其抗运动性疲劳作用[J]. 食品工业科技,2021,42(12):203−208. [LIU W J. Preparation of Amaranthus caudatus L. and Punica granatum composite beverage and its resisting exercise fatigue effect[J]. Science and Technology of Food Industry,2021,42(12):203−208.

Supplements (0)

Cited By

Cited by

Periodical cited type(3)

1.	王丽，胡付侠，张明，李晓桐，王崇队，范祺，马超. 蒸汽爆破辅助超声提取金银花绿原酸及其抗氧化、抗炎活性研究. 食品科技. 2025(03): 225-234 .
2.	张璐，李凤，郑洁嘉，熊双丽，许程剑，李安林，熊得全，唐丹. 菜籽油制备技术对多酚影响研究进展. 食品工业科技. 2023(15): 434-439 . 本站查看
3.	薛艾莲，夏晓霞，寇福兵，冉欢，雷小娟，赵吉春，曾凯芳，明建. 不同干燥方式联合熟化处理对板栗粉品质特性及微观结构的影响. 食品科学. 2022(09): 62-70 .