毛铺荞酒中植物提取成分对醉酒度影响研究  

Study on Effects of Plant Extracts From Sagebrush Wine on Drunkenness

作　　者：万朕 祝成 柯锋 倪书干 罗高建 易翔 詹苏 管莹 童国强 WAN Zhen;ZHU Cheng;KE Fen;NI Shugan;LUO Gaojian;YI Xiang;ZHAN Su;GUAN Ying;TONG Guoqiang(Hubei Key Lab for Quality and Safety Control of Traditional Chinese Medicine and Healthcare Food,Jing Brand 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4期98-100,共3页Liquor Making

摘　　要：为验证毛铺荞酒中植物提取成分对于醉酒度的影响,采取动物醉酒度实验对毛铺荞酒、对应的基酒进行了醉酒度评价。根据结果来看,融入植物提取成分的毛铺荞酒相比于普通基酒,其醉酒时间有显著延长趋势(p<0.05),且醒酒时间明显缩短(p<0.05),说明植物提取成分对于改善饮后舒适度有一定作用,为未来露酒发展提供参考依据。In order to verify the effect of plant extracts from maopu qiaojiu on the drunkenness,maopu qiaojiu and its base baijiu was evaluated by animal drunkenness experiment.According to the results,compared with the common base baijiu,the drinking time of maopu qiaojiu blended with plant extracts was significantly prolonged(p<0.05),and the decanting time was significantly shortened(p<0.05).These results indicated that the plant extracts had a certain effect on improving the comfort level after drinking,and provided a reference for the future development of open wine.

关 键 词：毛铺荞酒 植物提取成分 醉酒度 

分 类 号：TS262.3[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]