不太活泼的蔗糖然后被输送到植物的各个部位，由酶合成低聚糖和多聚糖。

The less reactive sucrose is then transported to all parts of the plant for enzymin syntheses of oligo-and polysaccharides.

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正交试验结果表明：饮料中蔗糖、低聚糖和柠檬酸的质量分数分别为6 ％ ，2 ％ 和0 ．9 ％ 时，口感最好。

The result of orthogonal trial showed that the taste of sports drink was the best when the mass fraction was:sucrose 6.0%, oligo saccharide 2.0%, citric acid 0.90%.

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