豉香型白酒主要风味成分调节醉酒效果及肝损伤保护作用

Effect of major flavor components in Chi-flavor Baijiu to regulate intoxication and protect liver injury

该研究通过模拟豉香型白酒陈酒中主要风味成分的构成,制备主要风味成分缺失配制酒酒样,通过测定小鼠酒后血液乙醇浓度、行为能力变化,并结合乙醇代谢酶、急性酒精性肝损伤分析,评判其调节醉酒效果及肝损伤保护作用。结果表明,二元酸类是主要的降低醉酒程度的物质,其中,辛二酸和壬二酸是主要降低醉酒程度的成分,能有效促进血液乙醇代谢,同时提升小鼠记忆、运动能力。醛类和醇类则相反,尤其是乙醛、β-苯乙醛。这些成分主要通过影响酒后肝脏乙醇脱氢酶(ADH)活性以及血清谷草转氨酶(AST)活性和肝脏丙二醛(MDH)含量,对乙醇代谢以及急性酒精性损伤进行调节。该研究成果为控制白酒品质、提升饮酒舒适度提供理论基础。

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 andβ-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.