灰树花海棠果发酵饮料研制及其抗疲劳活性研究

该试验以灰树花、海棠果为原料，以植物乳杆菌（Lactobacillus plantarum）MA2、保加利亚乳杆菌（Lactobacillus bulgaricus）717和嗜热链球菌（Streptococcus thermophiles）176为发酵剂，制备灰树花海棠果发酵饮料，并采用正交试验对其发酵工艺进行优化。结果表明，灰树花海棠果发酵饮料最佳发酵工艺为白砂糖添加量6%，MA2∶717∶176接种比例为2∶1∶1，发酵时间3 d，发酵温度为37 ℃。在此优化条件下制得饮料酸甜可口，风味良好，感官评分为89分。通过跑笼试验、负重游泳试验、爬杆试验探究灰树花海棠果发酵饮料对大鼠抗疲劳的作用。结果表明，灰树花海棠果发酵饮料具有良好的抗疲劳效果，可显著提高大鼠机体耐力，缓解疲劳。

Development and anti-fatigue activity of fermented Grifola frondosa crabapple beverage

Using Grifola frondosa and crabapple as the raw materials, Lactobacillus plantarum MA2, Lactobacillus bulgaricus 717 and Streptococcus thermophiles 176 as the fermentation starters， a fermented G. frondosa crabapple beverage was prepared, and the fermentation process was optimized by orthogonal experiments. The results showed that the optimum process technology for fermented G. frondosa crabapple beverage was as follows: granulated sugar addition 6%, starters MA2∶717∶176 inoculation ratio 2∶1∶1, fermentation time 3 d, and temperature 37 ℃. Under the optimized condition, the beverage was sour and sweet refreshing with good flavor, and the sensory score was 89. The anti-fatigue effect of the beverage on rats was explored through cage running, weight-bearing swimming and pole climbing experiments. The results showed that the fermented beverage had good anti- fatigue effect, which significantly improved the body endurance of rats and alleviated fatigue.