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- Title
影响浓香型白酒醉酒程度的风味物质特异性分析.
- Authors
徐佳楠; 皇甫洁; 刘薇; 倪永培; 董建辉; 项兴本; 王少磊; 韩兴林; 王德良
- Abstract
In order to study the key components affecting the intoxication of strong-flavor Baijiu (Chinese liquor), eight kinds of strong-flavor Baijiu were evaluated by animal behavior and alcohol metabolic biomarkers, and the main components affecting the post-drinking intoxication of strong-flavor Baijiu were analyzed by principal component analysis (PCA), and their effects on acetaldehyde dehydrogenase (ALDH) were explored by in vitro enzyme experiments. The results showed that isoamyl alcohol and n-propanol had negative effects on intoxication degree, the ALDH activity decreased with the increase of isoamyl alcohol concentration in the range of 20-310 mg/L, and decreased with the increase of n-propanol concentration in the range of 30-500 mg/L. It is inferred that the high content of isoamyl alcohol and n-propanol could reduce the activity of ALDH and make acetaldehyde accumulate in the body, thus affecting the intoxication of strong-flavor Baijiu.
- Subjects
PRINCIPAL components analysis; ANIMAL behavior; ACETALDEHYDE; ALDEHYDE dehydrogenase; CHINESE people; ALCOHOLIC intoxication; ASIANS
- Publication
China Brewing, 2020, Vol 39, Issue 7, p156
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2020.07.030