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

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.