科研之友
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摘要
The blending liquors samples without major flavor components were prepared by simulating the composition of major flavor components in Chi-flavor Baijiu, and the effects of regulating intoxication and liver injury protection were evaluated by measuring the changes of ethanol content in blood and behavioral capacity of mice after drinking, combined with the analysis of ethanol metabolizing enzymes and acute alcoholic liver injury. The results showed that diacids acids were the main intoxication-reducing substances, among them, octanedioic acid and azelaic acid were the main intoxication-reducing substances, which could effectively promote ethanol metabolism in blood while enhance memory and motor ability of mice. Aldehydes and alcohols were the opposite, especially acetaldehyde and B-phenylacetaldehyde. These components mainly modulate ethanol metabolism as well as acute alcoholic injury by affecting hepatic alcohol dehydrogenase (ADH) activity, serum aspartate transaminase (AST) activities and hepatic malondialdehydem (MDH) contents after drinking. The results of this study provided a theoretical basis for controlling the quality of Baijiu and enhancing the comfort of drinking. ? 2023 Editorial Department of China Brewing.
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