浓香型白酒风味成分对乙醇代谢及关键酶活性影响的体内实验研究  

Effects of flavor components in strong-flavor Baijiu on ethanol metabolism and key enzyme activities in vivo experiments

作　　者：刘嫒春 曾礼兰 方帅 王有钧 夏屿 王艳[2] 赵盈盈 孙群[1] 胡承[1] LIU Aichun;ZENG Lilan;FANG Shuai;WANG Youjun;XIA Yu;WANG Yan;ZHAO Yingying;SUN Qun;HU Cheng(College of Life Sciences,Sichuan University,Chengdu 610064,China;College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China;School of Liquor-Brewing Engineering,Sichuan University Jinjiang College,Meishan 620800,China)

机构地区：[1]四川大学生命科学学院,四川成都610064 [2]四川大学轻工科学与工程学院,四川成都610065 [3]四川大学锦江学院白酒学院,四川眉山620800

出　　处：《中国酿造》2022年第6期122-128,共7页China Brewing

基　　金：国家重点研究计划国际科技合作专项(2018YFE0127400)。

摘　　要：选用不同产地的四种浓香型白酒样品(编号为SC1、SC2、SC3、JS),建立小鼠灌胃模型,分别灌胃白酒、高醇白酒、高酯白酒和相同浓度的酒精溶液,随后测定小鼠的行为指标,血液中乙醇和乙醛含量以及肝脏中乙醇脱氢酶(ADH)和乙醛脱氢酶(ALDH)活性。结果表明,灌胃给药后,白酒中高浓度异丁醇、正戊醇和异戊醇显著降低了小鼠的协调能力(P<0.05);血液中乙醇含量(3692~23237 mg/L)和乙醛含量(18~84 mg/L)均升高;增加白酒中大多数醇类和酯类含量均能抑制ADH(30.93~45.73 U/L)和ALDH(87.98~104.61 U/L)活性,且对ADH抑制作用更显著(P<0.05);增加SC2和SC3酒样中丁酸乙酯含量可以同时促进ADH(34.73 U/L、35.11 U/L)和ALDH(104.61 U/L、103.52 U/L)的活性。体内实验结果表明,不同产地的白酒及其差异化风味成分(增量变化)对乙醇代谢和关键代谢酶有不同程度的影响。The intragastric model of mice was established with 4 strong-flavor(Nongxiangxing)Baijiu samples from different producing areas(numbered as SC1,SC2,SC3,JS).Mice were gavaged with Baijiu,higher-alcohols Baijiu,higher-esters Baijiu and the alcohol solution with same concentration,respectively.Subsequently,the behavioral indicators of the mice,the contents of ethanol and acetaldehyde in blood and the activities of alcohol dehydrogenase(ADH)and acetaldehyde dehydrogenase(ALDH)in liver were measured.The results showed that after intragastric administration,high concentrations of isobutanol,pentanol and isoamylol in Baijiu significantly reduced the coordination ability of mice(P<0.05).The contents of ethanol(3692-23237 mg/L)and acetaldehyde(18-84 mg/L)in blood both increased.Increasing the contents of most alcohols and esters in Baijiu could inhibit the activities of ADH(30.93-45.73 U/L)and ALDH(87.98-104.61 U/L),and the inhibition effect on ADH was more significant(P<0.05).The activity of ADH(34.73 U/L,35.11 U/L)and ALDH(104.61 U/L,103.52 U/L)could be simultaneously promoted by increasing the content of ethyl butyrate in SC2 and SC3 Baijiu samples.In vivo experiments results showed that Baijiu from different producing areas and their differentiated flavor components(incremental changes)had different degrees of influence on ethanol metabolism and key metabolic enzymes.

关 键 词：浓香型白酒 风味成分 乙醇代谢 乙醇脱氢酶 乙醛脱氢酶 体内实验 

分 类 号：TS201.2[轻工技术与工程—食品科学]