不同香型白酒对斑马鱼醉酒行为的影响

Effect of different flavor Baijiu on drunken behavior of zebrafish

该研究针对不同香型、品牌的白酒,利用斑马鱼饮后行为变化结合各酒样中高级醇、醛类物质主成分分析(PCA)推测影响饮后不适的相关成分,从而表征饮后舒适度。结果表明,通过比较斑马鱼行为参数比发现同一香型白酒饮后舒适度相似,不同香型间差异较大。馥郁香型白酒的饮后舒适度前期与酱香型白酒相近,后期与浓香型白酒相近。馥郁香型白酒与酱香型、清香型白酒组在停止暴露白酒后20 min时斑马鱼平均速率比接近于1,三者醒酒时间接近。导致斑马鱼饮后不适感最强的酒样中仲丁醇、2-戊醇、正丁醇、正戊醇、正己醇、2,3-丁二醇和异戊醛含量较高,推断其中起主要作用的正丁醇、正戊醇和正己醇是引起饮后不适的关键物质。该研究为建立白酒质量控制体系提供参考。

In this study,aiming at different flavors and brands of Baijiu(Chinese liquor),based on the behavior changes of zebrafish after drinking and the principal component analysis(PCA)results of higher alcohols and aldehydes in each liquor sample,the related components that affect the discomfort after drinking were predicted,so as to characterize post-drinking comfort.By comparing the behavioral parameter ratios of zebrafish,the results shown that the comfort level after drinking between the same flavor Baijiu was similar,and the differences between different flavor types were large.The post-drinking comfort of Fuyu-flavor Baijiu was similar to that of sauce-flavor Baijiu in the early stage,and similar to that of strong-flavor Baijiu in the later stage.After discontinue exposure to Baijiu.The average rate ratio of zebrafish in the Fuyu-flavor Baijiu,sauce-flavor and light-flavor Baijiu groups was close to 1 at 20 min,and the sobering time of the three was close.The content of sec-butanol,2-pentanol,n-butanol,n-pentanol,n-hexanol,2,3-butanediol and isovaleraldehyde in the Baijiu samples that caused the most discomfort after drinking in zebrafish was higher,and it was inferred that the main functions of n-butanol,n-pentanol and n-hexanol are the key substances that cause discomfort after drinking.The study provided a reference for the establishment of Baijiu quality control system.