白参黄芪酒和枸杞当归酒斑马鱼生物效应评价  

Biological Effect Evaluation of Zebrafish in White Ginseng Huangqi Wine and Wolfberry Angelica Wine

作　　者：芮君君 李丹丹 孟博 李安军 何宏魁 曹润洁 李静心 马金同 RUI Junjun;LI Dandan;MENG Bo;LI Anjun;HE Hongkui;CAO Runjie;LI Jingxin;MA Jintong(Anhui Rise Well Technology Company Limited,Bozhou 236800,Anhui,China)

机构地区：[1]安徽瑞思威尔科技有限公司,安徽亳州236801

出　　处：《酿酒》2024年第4期104-107,共4页Liquor Making

摘　　要：该文以斑马鱼总运动距离为指标进行白参黄芪酒抗疲劳效果的评价,以斑马鱼卵黄囊荧光强度为指标进行枸杞当归酒抗氧化性效果的评价。实验结果表明,白参黄芪酒质量浓度在0.391、0.781μL/m L时斑马鱼总运动距离与模型对照组呈极显著差异。枸杞当归酒质量浓度在1.56μL/m L时斑马鱼卵黄囊荧光强度与模型对照组呈显著性差异,说明白参黄芪酒具有抗疲劳的效果,枸杞当归酒具有抗氧化性的效果。In this paper,the anti-fatigue effect of white ginseng Huangqi wine was evaluated by the total moving distance of zebrafish,and the anti-oxidation effect of wolfberry Angelica wine was evaluated by the fluorescence intensity of zebrafish yolk sac.The experimental results showed that the total movement distance of zebrafish was significantly different from that of the model control group when the mass concentration of Baishenhuangqi liquor was 0.391 and 0.781μL/mL.The fluorescence intensity of yolk sac of zebrafish was significantly different from that of model control group when the mass concentration of wolfberry Angelica wine was 1.56μL/mL,indicating that white ginseng Huangqi wine has anti-fatigue effect and Wolfberry Angelica wine has anti-oxidation effect.

关 键 词：斑马鱼 养生酒 抗疲劳 抗氧化 

分 类 号：TS262.91[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]