不同产地陶缸陈酿酱香型白酒的动物醉酒度研究  

Research on the Influence of Different Origins of Pottery Jars on the Aging Process of Baijiu

作　　者：祝成 石莹莹 管莹 蒋燕明 万朕 易翔 柯锋 詹苏 孙婷婷 罗高建 童国强 ZHU Cheng;SHI Yingying;GUAN Ying;JIANG Yanming;WAN Zhen;YI Xiang;KE Feng;ZHAN Su;SUN Tingting;LUO Gaojian;TONG Guoqiang(Hubei Provincial Key Laboratory for Quality and Safety of Chinese Medicinal Health Food,Jingpai Co.,Ltd.,Daye 435100,Hubei,China)

机构地区：[1]劲牌有限公司中药保健食品质量与安全湖北省重点实验室,湖北大冶435100

出　　处：《酿酒》2023年第2期99-101,共3页Liquor Making

摘　　要：目的:对不同产地陶缸贮存的酱香型白酒的动物醉酒度进行对比研究,分析陶缸产地对酱香型白酒醉酒度是否存在影响。方法:以54%vol酒精为空白对照,对BALB/c小鼠使用不同产地陶缸贮存后的酱香型白酒进行灌胃,分别观察给药后4.5 h~5.0 h内动物的醉酒情况。结论:不同产地陶缸所贮酱香型白酒在动物醉酒度各项指标上不存在明显差异,说明陶缸产地对酱香型白酒醉酒度不存在影响。Objective: To conduct a comparative study on the intoxication degree of animals of Maotai-flavor Bajiu stored in pottery jars from different origins, and to analyze whether the origin of the pottery jars has any influence on the intoxication degree of Maotai-flavor Bajiu.Methods: With 54-degree alcohol as the blank control, BALB/c mice were gavaged with Maotai-flavor Bajiu stored in pottery jars from different origins, and the intoxication of the animals was observed within 4.5 h~5.0 h after administration. Conclusion: There is no significant difference in the indicators of animal drunkenness of Maotai-flavor Bajiu stored in pottery jars from different origins, indicating that the place of production of pottery jars has no effect on the drunkenness of Maotai-flavor Bajiu.

关 键 词：酱香型白酒 陶缸 醉酒度 

分 类 号：TS262.33[轻工技术与工程—发酵工程] TS201.2[轻工技术与工程—食品科学与工程]