白酒醉酒度实验动物评价方法优化的研究  

Study on the Optimization of the Evaluation Method of the Experimental Animal of Degree of Drunkenness Baijiu

作　　者：卢中明 许欣[2] 杜礼泉[1] 郑敏[1] 胡立志 谢菲 LU Zhongmin;XU Xin;DU Liquan;ZHENG Min;HU Lizhi;XIE Fei(Fenggu Liquor Industry Co.,Ltd.,Mianyang 621000,Sichuan,China;West China School of Public Health,Sichuan University,Chengdu,610041,Sichuan,China)

机构地区：[1]四川省绵阳市丰谷酒业有限责任公司,四川绵阳621000 [2]四川大学华西公共卫生学院,四川成都610041

出　　处：《酿酒》2021年第1期32-36,共5页Liquor Making

摘　　要：通过研究发现,翻正反射实验和平衡木实验评价白酒醉酒度结果存在一定差异。翻正反射实验评价白酒醉酒度的不准确度较高,除此之外还有耗时费力、实验效率较低等缺点。平衡木实验评价白酒醉酒度的方法不但准确度高,而且提高了实验效率,为白酒醉酒度评价标准研究打下了坚实的基础。Through the study,It was found that there were some differences between the results of righting reflex test and balance beam test.In addition,the inaccuracy of righting reflex test to evaluate degree of drunkenness Baijiu is high,and there were some disadvantages,such as time-consuming and laborious,low experimental efficiency and so on.The method of evaluating degree of drunkenness Baijiu by balance beam experiment was not only accurate,but also improves the efficiency of the experiment,which lays a solid foundation for the study of the evaluation standard of degree of drunkenness Baijiu.

关 键 词：白酒 醉酒度 评价 翻正反射 平衡木 

分 类 号：TS262.3[轻工技术与工程—发酵工程]