本文選題：海洋貝類 + 功能性食品　； 參考：《食品研究與開發(fā)》2017年08期

【摘要】：海洋貝類營養(yǎng)豐富,但相關(guān)功能性食品研發(fā)緩慢。為改善現(xiàn)狀,采用提取活性營養(yǎng)成分的方法,避免貝類食品易腐敗變質(zhì)的問題,并結(jié)合新鮮果汁開發(fā)出一種功能性飲品。通過感官評價和營養(yǎng)成分分析,證實這種飲品感官評價優(yōu)秀,并且營養(yǎng)成分豐富。通過有氧運(yùn)動相關(guān)指標(biāo)分析,發(fā)現(xiàn)試驗組測試人員在連續(xù)飲用該飲品100 d后,試驗組測試人員的耐力游泳最大時間,最大距離,最大攝氧量和最大通氣量均顯著高于對照組測試人員(P0.05),而試驗組測試人員的血乳酸和血清睪酮/血清皮質(zhì)醇均顯著低于對照組測試人員(P0.05)。
[Abstract]:Marine shellfish are nutritious, but the development of related functional foods is slow. In order to improve the present situation, the method of extracting active nutrients was adopted to avoid the problem of shellfish food spoilage, and a functional drink was developed in combination with fresh juice. The sensory evaluation and nutritional composition analysis showed that the beverage was excellent in sensory evaluation and rich in nutrition. Through the analysis of aerobic exercise related indexes, it was found that after drinking the drink continuously for 100 days, the test group had the maximum time and distance of endurance swimming. The maximal oxygen uptake and maximal ventilation volume were significantly higher than those of the control group (P 0.05), while the blood lactic acid and serum testosterone / cortisol in the test group were significantly lower than those in the control group (P 0.05).
【作者單位】： 重慶城市管理職業(yè)學(xué)院;
【分類號】：G804.3;TS275.4

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本文編號：1843546