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Method for judging main higher alcohol substances causing headache in wine body through relevance

A higher alcohol and related technology, applied in the direction of testing food, instruments, measuring devices, etc., can solve the problems of brain nerve cell damage, slow metabolism, complex chemical structure, etc.

Active Publication Date: 2020-10-27
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the chemical structure of higher alcohols is more complex than that of ethanol, and their metabolism is slower, excessive accumulation will cause liver damage. Damage to brain nerve cells, causing headaches, dizziness, and drunkenness

Method used

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  • Method for judging main higher alcohol substances causing headache in wine body through relevance
  • Method for judging main higher alcohol substances causing headache in wine body through relevance
  • Method for judging main higher alcohol substances causing headache in wine body through relevance

Examples

Experimental program
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Effect test

Embodiment 1

[0019] A method for correlatively determining the main higher alcohols causing the top in the wine body, comprising the following steps:

[0020] 1. Acquisition and analysis of behavioral parameters of alcohol gavage and open field exercise:

[0021] (1) Randomly divide 80 clean level Ⅱ mice (body weight 20±5g), with 10 animals in each group, and give each group of animals in the experimental group gavages of the same alcohol (ethanol) grams of alcohol of different alcohol types (bodies A, B, C, D, E, and F of the experimental group were 6 different brands of Luzhou-flavor liquors available in the market, all of which were 52% vol), while the animals in the control group were given the same alcohol (ethanol) g The amount of edible alcohol (52%vol) and normal saline, the dose of gavage to animals in all groups was 15ml / kg.

[0022] (2) Real-time tracking and analysis of the voluntary movement behavior of the animals in the above experimental group and control group through the...

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Abstract

The invention belongs to the technical field of brewing, and discloses a method for judging main higher alcohol substances causing headache in wine through relevance. According to the method, the mainhigher alcohol substances causing headache in each wine and the wine causing obvious headache after drinking are judged through correlation analysis of behavioral parameters and behavioral performance of free movement of an experimental animal (a mouse or a rat) for 1min at any same time point within 30 min to 2h after intragastric administration are carried out on the animal, the qualitative andquantitative analysis data of the higher alcohol substances of the wines, and the main components, characteristic values, contribution rates (variance percentages), cumulative contribution rates, factor load matrixes and weights of the alcohol substances. The method can be used for evaluating and judging the quality of different wine products such as fermented wine, distilled wine and blended wine and judging whether the wine products lead to headache or not, so that a new way or means is provided for regulation and inhibition of higher alcohols, and the design improvement of the wine products is guided.

Description

technical field [0001] The invention belongs to the technical field of brewing, and particularly relates to a method and application for correlatively judging the main higher alcohol substances causing the topping in the wine body. Background technique [0002] With the improvement of consumers' living standards, wine that is comfortable to drink and not easy to get drunk is more popular. The so-called comfort after drinking means that the discomfort after drinking is weak. Alcoholism usually refers to a person who appears drunk after drinking, mainly manifested as abnormal excitement and abnormal numbness, dizziness and headache. The reasons for the discomfort after drinking are quite complicated, including the physical condition of the drinker, the amount of drinking, drinking habits, thoughts, emotions, and environmental factors. The current research results show that the reasons for the headache after drinking are, firstly, the cerebral hypoxia caused by the anesthesia...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/14
CPCG01N33/146
Inventor 皇甫洁江伟韩兴林王德良格绒泽仁
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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