复方中药功能液抗疲劳作用的实验研究(英文)

食品科学 ›› 2005, Vol. 26 ›› Issue (11): 224-227.

复方中药功能液抗疲劳作用的实验研究(英文)

林松毅, 刘静波, 程胜

吉林大学军需科技学院，吉林大学地面机械仿生技术教育部重点实验室

出版日期:2005-11-15 发布日期:2011-10-01

Experimental Study of Anti-fatigue on the Functional Liquid of Chinese Traditional Medicine

LIN Song-Yi, LIU Jing-Bo, CHENG Sheng

1.College of Light Industry Econnomics and Management;2.Key Laboratory of Terrian-machine Bionics Engineering (Jilin University), Ministry of Education

Online:2005-11-15 Published:2011-10-01

摘要/Abstract

摘要： 目的:观察复方中药功能液对小鼠的抗疲劳作用的影响。方法:根据卫生部《保健食品的功能学评价程序和检验方法》中抗疲劳检验方法进行实验研究。结果:复方中药功能液能明显地延长小鼠负重游泳时间(p<0.05或p<0.01);明显地增加了运动后小鼠的肝糖元含量(p<0.01);降低了小鼠血清中的尿素氮、乳酸脱氢酶、尿激酶等指标,增加了血糖、红细胞、血红蛋白等指标(p<0.05或p<0.01),对白细胞数等指标影响不明显;对小白鼠体重的增长也无显著影响。结论:此人参等复方中药功能液具有明显的抗疲劳作用,还具有推迟小鼠运动性疲劳的出现和促进疲劳恢复的积极作用。

关键词: 中药功能液, 抗疲劳, 实验研究

Abstract: Objective: To observe the anti-fatigue effect of the functional liquid of Chinese traditional medicine, we did some experiments in mice. Methods: Anti-fatigue of mice was assayed according to test methods of anti-fatigue function in"Functional assessment procedure and test methods of health food" which is provided by MOH. Results: The functional liquid of Chinese traditional medicine could obviously prolong the time of mouse loaded-swimming (p<0.05 or p<0.01). And after the swimming, it could significantly increase the hepatic glycogen (p<0.01), reduce the content of BUN, LDH, CK and increase the content of GLU, RBC, Hb(p<0.05 or p<0.01). But there was not significant difference at WBC, MCV. The functional liquid had no influence on weights of the mice from different groups. Conclusion: The functional liquid of Chinese traditional medicine has shown the effect of anti-fatigue. It could postpone the appearance of fatigue and accelerate renewing from fatigue obviously.

Key words: the functional liquid of Chinese traditional medicine, anti-fatigue, experimental test

林松毅, 刘静波, 程胜. 复方中药功能液抗疲劳作用的实验研究(英文)[J]. 食品科学, 2005, 26(11): 224-227.

LIN Song-Yi, LIU Jing-Bo, CHENG Sheng. Experimental Study of Anti-fatigue on the Functional Liquid of Chinese Traditional Medicine[J]. FOOD SCIENCE, 2005, 26(11): 224-227.

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