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[目的]通过检测小鼠灌胃后全血中乙醇、乙醛的代谢变化,为醉酒度评价动物模型感官指标提供佐证与补充。探索能够检测区分不同酒样醉酒度的方法及评价指标。[方法]以48.0%乙醇溶液灌胃作为对照组,观察记录两个品种浓香型白酒对小鼠醉酒时间的影响,计算醉酒度百分比;105只BALB/c小鼠随机分为3组,即48.0%乙醇溶液对照组,酒样1组,酒样2组,以10ml/kg剂量灌胃。于0.5h,1h,1.5h,2h,3h股动脉取血,气相色谱检测血中乙醇乙醛浓度。观察记录两个不同类别浓香型白酒组对小鼠醉酒时间和酒醒时间的影响,比较醉酒时间的差异,计算醉酒度百分比。[结果]酒洋1灌胃后血中乙醇浓度比酒样2高,与感官指标一致,乙醛浓度差异无统计学意义。比较观察指标,两个酒样醉酒时间差异有统计学意义(P﹤0.01),醉酒度百分比分别为161.3%和283.1%。48.0%乙醇对照组醉酒最快。[结论]血中乙醇浓度是影响小鼠醉酒的主要因素,乙醛浓度在不同的酒样间差异没有显著性。醉酒度低的白酒血中乙醇代谢较快,乙醇浓度较低。与48.0%乙醇相比,经过加工发酵的这两个酒样延缓了醉酒时间。本课题建立的方法,可以鉴别区分酒精度相同但醉酒度不同的微小差别的酒样。
[Objective] The aim of the study was to provide evidence and supplement for the evaluation of sensory indexes of animal models by analyzing the metabolic changes of ethanol and acetaldehyde in whole blood after intragastric administration. To explore ways to detect and determine the degree of drunkenness of different wine samples and evaluation indicators. [Method] With 48.0% ethanol solution as the control group, the effects of two varieties of Luzhou-flavor liquor on drunk time were recorded and the percent of drunkness was calculated. 105 BALB / c mice were randomly divided into three groups 48.0% ethanol solution control group, wine samples 1 group, wine samples 2 groups, with 10ml / kg dose gavage. The blood samples were taken from 0.5h, 1h, 1.5h, 2h and 3h femoral arteries and the concentrations of ethanol acetaldehyde in blood were determined by gas chromatography. Observe and record the effects of two different types of Luzhou-flavor liquor on drunk time and drunk time of mice, compare the difference of drunk time and calculate the drunkness percentage. [Result] The concentration of alcohol in blood was higher than alcoholic sample 2 after gastric perfusion, which was consistent with the sensory indexes. The acetaldehyde concentration had no statistical significance. Comparing the observation indexes, the difference of the drunken time between the two wine samples was statistically significant (P <0.01), the percentage of drunkenness was 161.3% and 283.1% respectively. 48.0% ethanol control group drunk the fastest. [Conclusion] The blood alcohol concentration is the main factor affecting the drunkenness of mice. There is no significant difference in acetaldehyde concentration among different wine samples. Drunk low alcohol white blood alcohol metabolism faster, lower ethanol concentrations. Compared with 48.0% ethanol, the two wine samples processed and fermented delayed the drunk time. The subject of the method established, you can identify the difference between the same alcoholic degree of drunkenness of different slightly different wine samples.