混合果汁醒酒作用的研究

Research of the sobering up function with mixed fruit juice

果蔬中含有的多元酚成分,加上多种有机酸、维生素以及营养物质,使乙醇脱氢酶、乙醛脱氢酶活性大大提高,加速酒精的代谢,分解酒精在人体内产生的有害物质乙醛,加速其转化为乙酸、二氧化碳和水,最终排出体外。从而减轻或消除乙醛对人体的伤害,缓解酒后头晕、恶心、呕吐等不良反应。本试验以橘子、西瓜和葡萄混合果汁作为原料,采用正交试验,对混合果汁组分含量进行筛选,发现在橘子汁含量25%,西瓜汁含量20%,葡萄汁含量25%时,本混合果汁具有最优醒酒作用。

The garden stuff have polyphenols, organic acids, vitamins, and other nutrients, which improve activity of alcohol dehydrogenase and ac- etaldehyde dehydrogenase and lead accelerated the metabolism of alcohol and decomposed acetaldehyde produced by alcohol metabolism. The car- bon dioxide and water transferred from alcohol and acetaldehyde would be excreted from the body. Consequently, injury caused by acetaldehyde, and untoward reaction such as dizziness, nausea and vomit caused by acetaldehyde can be reduced or eliminated. Juices of tangerine, watermelon and grape were used as raw material in this study and effect of different combination of juice was studied by orthogonal experiment. The results showed that combination of 25% tangerine juice, 20% watermelon juice and 25% grape juice had the highest effects.