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Method for detecting drunken degree of liquor, and application thereof

A technology of distilled wine and pure alcohol, which is applied in the field of detection of distilled intoxication, can solve the problems of lack of scientific and effective detection of distilled intoxication, and achieve the effect of improving health quality

Active Publication Date: 2015-06-17
SOUTH CHINA UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is still a lack of scientific and effective methods for detecting the intoxication of distilled alcohol

Method used

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  • Method for detecting drunken degree of liquor, and application thereof
  • Method for detecting drunken degree of liquor, and application thereof
  • Method for detecting drunken degree of liquor, and application thereof

Examples

Experimental program
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Embodiment 1

[0067] A method for detecting distilled intoxication, comprising the steps of:

[0068] 1. Preparation of detection reagents:

[0069] Use chromatographically pure ethanol and ultrapure water to prepare ethanol standard solutions with a concentration of 18 to 70% by volume, which are used to select the appropriate concentration when gavage mice with different doses; choose 2 or more than 2 kinds of Different varieties of liquor were tested; each liquor was selected with six gavage doses, converted according to the dose of pure alcohol: 0.356g / 100g, 0.435g / 100g, 0.514g / 100g, 0.593g / 100g, 0.672g / 100g, 0.751 g / 100g.

[0070] Wherein, the standard dose of ethanol solution is set, that is, the gavage dose of the ethanol standard solution to mice is converted according to the pure alcohol dose: 0.593g pure alcohol / 100g mice, and the measured value obtained after gavage to mice is a reference parameter.

[0071] 2. Selection of detection reaction objects: select 6 SPF grade KM mice...

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Abstract

The invention discloses a method for detecting the drunken degree of a liquor, and an application thereof. The method comprises the following steps: gavaging mice with an ethanol standard solution and a liquor to be detected, determining the behavior parameters of the mice before and after gavaging and the blood ethanol concentration of the mice after the gavaging, and sequentially calculating the behavior drunken index of the mice, the average behavior drunken rate of the liquor, the average blood drunken rate of the liquor and the integral drunken rate of the liquor; mapping with the integral drunken rate as an ordinate and the gavaging dosage as abscissa, carrying out linear regression analysis to obtain a regression line, and respectively finding the gradient Kethanol solutuion and the gradient Kliquor; and calculating to obtain the integral drunken degree Q=Kliquor / Kethanol solution. The method is four behavior parameters and blood ethanol concentration parameter combined integral drunken degree detection method, and can be used to scientifically and accurately evaluate the drunken degrees of different types of liquor, so when the method is used to evaluate the quality of the liquor, optimization of the liquor preparation technology is facilitated, low drunken degree liquor can be brewed, and the health quality of the liquor is improved.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a method and application for detecting alcohol intoxication in distillation. Background technique [0002] Distilled spirits refer to liquors with high alcohol content (18-70% alcohol) produced by fermentation and distillation of liquor, brandy, whiskey, etc., and also include various functional liquors formed by soaking and blending these liquors. Because there are many raw materials for wine making and different brewing methods, the styles of wine have their own merits. For example, traditional liquor is brewed by using starchy raw materials and auxiliary materials, using wine cakes, yeast, etc. as starters, through cooking, saccharification, fermentation, distillation, aging, blending and other processes. Every link will have an impact on the quality of liquor. influences. Therefore, different brands, or wines of different varieties of the same brand, have differ...

Claims

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Application Information

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IPC IPC(8): G01N33/00
Inventor 吴振强吴志强卫云路何松贵刘幼强黎伟刚方毅斐
Owner SOUTH CHINA UNIV OF TECH
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