中国食品学报2012，Vol.12Issue(11)：20-23,4.
翡翠贻贝肉复合酶解物的抗疲劳作用
Anti-Fatigue Effect Derived from Compound Enzyme Hydrolysates of Perna Viridis Meat
摘要
Abstract
Objective:To study the anti-fatigue function from compound enzyme hydrolysates of Perna Viridis meat by mice experiments. Method: Five groups of mice were divided into low-dose group, medium-dose group, high-dose group, original meat group and control group. Low, medium and high dose group were given hydrolysates, which were prepared with papain, neutral protease and pineapple proteinase in turn. Original meat group and control were respectively given Perna Viridis meat powder and saline similarly for 30 days. Blood lactic acid, blood urea nitrogen, liver glyco-gen,and the time of loaded swimming were measured to study anti-fatigue function. Results:Compared with the control, High-dose group could significantly decreased the blood lactic acid and blood urea nitrogen (P<0.01), liver glycogen and the time of loaded swimming were significantly increased (P<0.05); medium, low, original meat and control group were no changes (P>0.05). Conclusion:Compound enzyme Hydrolysates of Perna Viridis meat has anti-fatigue effects by mice experiments.关键词
翡翠贻贝肉/复合酶解物/抗疲劳Key words
Perna viridis meat/ compound enzyme hydrolysates/ anti-fatigue引用本文复制引用
方富永,苗艳丽,程诚,马孝甜,陈木连,宋文东..翡翠贻贝肉复合酶解物的抗疲劳作用[J].中国食品学报,2012,12(11):20-23,4.基金项目
国家海洋局海洋公益性行业科研专项经费项目(No.200905021) （No.200905021）
广东省社会发展领域科技计划项目(No.93043) （No.93043）
