糙米酵素红曲酒的急性和亚急性毒理学评价

Acute and Subacute Toxicolohical Assessment of Red Koji Wine Produced by the Brown Rice Enzymes

研究糙米酵素红曲酒的饮用安全性,为促进其合理开发利用提供科学依据。依据《保健食品检验与评价技术规范》,对糙米酵素红曲酒进行了急性毒性试验、小鼠30 d喂养实验。结果表明,糙米酵素红曲酒对雌、雄小鼠的急性经口的最大耐受剂量(MTD)为28.6 g/kg·bw;小鼠30 d喂养试验中,试验动物生长情况良好,体质量、血清生化检查、脏器指数,与空白对照组相比均无明显差异。可以得出,糙米酵素红曲酒急性毒性试验属实际无毒物质,初步估计其未观察到损害作用的剂量(NONEL)为30 g/kg·bw,长期食用对人无害,可以作为保健食品进行相关功能研究。

In order to provide scientific basis for rational development and utilization of the red koji wine, the dietary safety of the red koji wine produced by the brown rice Enzymes were studied. Acute toxicity test, rat bone marrow cells in rats, 30 days in rats fed test are set on for red koji wine were investigated according to the /health food inspection and evaluation of technical specifications~. Red koji wine produced by brown rice enzyme for male and female rats acute through the mouth of the maximum tolerated dose （MTD） were 28.6 g/kg. bw ; the results indicated that no significant differences of the rat growth, biochemical examinations, the organ index were found between the rats 30 d feeding trials and the control group. It was found that red koji wine produced by brown rice enzyme is an actual non-toxic substances, the NOAEL could reach to be 30 g/kg. bw, which was safe up to 750 times higher than the recommended human dosage.