减小肝损伤白酒的研制及其质量控制  

Development of Liver-Protecting Baijiu and Its Quality Control

作　　者：乐细选 杨强 陈敬炳 童国强 管莹 施鹏 李先芝 祝成 

机构地区：[1]劲牌有限公司,湖北大冶435100

出　　处：《酿酒科技》2016年第4期62-64,共3页Liquor-Making Science & Technology

摘　　要：将枸杞、山楂、葛根、木瓜等原料中提取出的功效成分,与白酒配制成具有减小肝损伤功能的产品。经过毒理学评价和功效学评价,结果表明,该酒体安全无毒,并能减少对四氯化碳所致的肝损伤,对肝脏具有辅助保护作用。用HPLC的方法测定减小肝损伤白酒中齐墩果酸的含量,齐墩果酸检测浓度范围:44.064~440.64 mg/L,Y=-0.01882222X^3+36.14729X^2+2942.488X,R^2=0.9999,平均回收率为102.62%,结果证明,该方法灵敏、简单、快速、稳定、效果较好。The functional elements were extracted from Lycium chinense, Crataegus pinnatifida, Radix puerariae and Chaenomeles sinensis Koehne. Then they were blended with Baijiu to develop liver-protecting Baijiu. The efficacy and toxicology assessment showed that such Baijiu is safe without any toxic side-effects, and it has protective effects for carbon tetrachloride-induced liver damage. The content of oleanolic acid in the liquor was measured by HPLC（detection range within 44.064-440.64 mg/L, Y=-0.01882222X3＋36.14729X2＋2942.488 X,R2=0.9999,and the average recovery was 102.62 %）. Such measurement method was sensitive, simple, rapid, and effective.

关 键 词：减小肝损伤白酒 毒理学 功效学 齐墩果酸 HPLC 保健酒 

分 类 号：TS262.3[轻工技术与工程—发酵工程]