酱香型白酒风味成分对小鼠乙醇代谢及关键酶活性的影响  

Effects of flavor components of sauce-flavor Baijiu on ethanol metabolism andkey enzyme activities in mice

作　　者：韩睿 方帅 夏玙 王艳[2] 赵盈盈 胡承[1] HAN Rui;FANG Shuai;XIA Yu;WANG Yan;ZHAO Yingying;HU Cheng(Key Laboratory of Bio-Resource and Eco-Environment of the Ministry of Education,College of Life Sciences,Sichuan University,Chengdu 610064,China;College of Biomass Science and Engineering,Sichuan University,Chengdu 610064,China;School of Liquor-Brewing Engineering,Sichuan University Jinjiang College,Meishan 620860,China)

机构地区：[1]四川大学生命科学学院生物资源与生态环境教育部重点实验室,四川成都610064 [2]四川大学轻工科学与工程学院,四川成都610064 [3]四川大学锦江学院白酒学院,四川眉山620860

出　　处：《中国酿造》2024年第6期43-48,共6页China Brewing

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

摘　　要：选取产自山东、四川、贵州的酱香型白酒(编号为SD、SC和GZ),分别灌胃小鼠相同浓度乙醇、酱香型白酒、高醇白酒和高酯白酒,测定小鼠行为学指标、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)的活性。结果表明,分别添加正戊醇、异丁醇、乙酸乙酯均会明显降低小鼠运动能力,而异戊醇、乳酸乙酯均能减缓乙醇对小鼠运动能力的影响,醇、酯并不能显著影响小鼠平衡能力;与同浓度乙醇溶液相比,灌胃酒样SD后,乙醇质量浓度降低33.32%;在酒样GZ中添加正戊醇,使ADH质量浓度增加11.83%,3种酱香型酒样中添加丁酸乙酯均能使ALDH质量浓度增加。Sauce-flavor(Jiangxiangxing)Baijiu samples from Shandong,Sichuan and Guizhou(numbered SD,SC and GZ)were selected,and mice were gavaged with ethanol,sauce-flavor Baijiu,higher-alcohol Baijiu and higher-ester Baijiu with the same concentration.Then the behavioral indicators of mice,the content of ethanol and acetaldehyde in blood,and the activity of ethanol dehydrogenase(ADH)and acetaldehyde dehydrogenase(ALDH)in liver were measured.The results showed that the addition of n-pentanol,isobutanol and ethyl acetate in the above Baijiu samples could aggravate the drunkenness of mice,while the addition of isoamyl alcohol and ethyl lactate could mitigate the effect of ethanol on the exploration ability of mice,the addition of alcohol and ester could not significantly affect the balance ability of mice.Compared with ethanol solution of the same concentration,after intragastric administration of sample SD,the alcohol concentration decreased by 33.32%.The addition of n-amyl alcohol to the sample GZ could increase the mass concentration of ADH by 11.83%,and the addition of ethyl butyrate to three sauce-flavor Baijiu could increase the mass concentration of ALDH.

关 键 词：酱香型白酒 风味成分 乙醇代谢 乙醇脱氢酶 乙醛脱氢酶 

分 类 号：TS262.3[轻工技术与工程—发酵工程]