Evaluation of Ginseng-Goat Milk Powder on Anti-fatigue Effect and Quantitative Analysis of Its Functional Components

Taking ginseng goat milk powder as the research object,rapid-resolution liquid-mass technology was used to determine the marker components in ginseng goat milk powder. The contents of ginsenoside Rg1,Re,Rb1,Rb2,Rc and Rd were compared among the six main saponins active components of ginseng goat powder prepared by dry and wet method. At the same time,the mouse model of kidney deficiency was made by subcutaneous injection of hydrocortisone(50 mg/kg)and the six indexes of weight-bearing swimming time,cumulative climbing time,blood urea nitrogen(BUN),malondialdehyde(MDA),lactic acid(LA)content and superoxide dismutase(SOD)activity were measured. To determine the preparation method and to investigate the efficacy of the corresponding dosage form of anti-fatigue. The results showed that the contents of Rg1,Re,Rb1,Rb2,Rc and Rd in ginseng goat milk powder prepared by dry method were 0.09±0.03,0.24±0.05,0.16±0.04,0.08±0.01,0.10±0.02 and 0.14±0.06 mg/g,respectively,which were higher than those in milk powder prepared by wet method. The in vivo results showed that low,medium and high dose had a certain effect on anti-fatigue. The weight-bearing swimming and climbing time of mice in three groups-low(1.580 g/kg),medium(3.167 g/kg)and high dose(6.333 g/kg)were significantly better than those in model control group(P<0.05 or P<0.01). Medium and high dose could significantly decrease the content of malondialdehyde in serum and lactic acid content after swimming for 10 min(P<0.05)and high dose could significantly decrease the content of lactic acid after swimming rest 20 min(P<0.05).Medium and high dose could significantly decrease the content of serum urea nitrogen and increase the activity of superoxide dismutase in mice(P<0.05 or P<0.01). Ginseng goat milk powder prepared by the dry method can significantly enhance the adaptation ability of the body to exercise load and can be developed into anti-fatigue health food.