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Comprehensive evaluation method for drunkenness degree after drinking wine

A comprehensive evaluation and drunkenness technology, which is applied in the field of alcohol pharmacology research, can solve the problems of slow absorption and fast metabolism, fast absorption and fast metabolism, slow absorption and slow metabolism, etc., and achieve the effects of high sensitivity, repeatability and high accuracy

Pending Publication Date: 2021-02-26
JING BRAND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the research on the absorption and metabolism of alcohol in alcoholic products, we will find many phenomena, such as fast absorption and fast metabolism, slow absorption and fast metabolism, slow absorption and slow metabolism, etc. The above can only be a single description and analysis of specific time points. rather than draw conclusions

Method used

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  • Comprehensive evaluation method for drunkenness degree after drinking wine
  • Comprehensive evaluation method for drunkenness degree after drinking wine
  • Comprehensive evaluation method for drunkenness degree after drinking wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Under the same alcohol intake of this embodiment, the degree of intoxication after drinking the alcohol solution of products with different degrees of intoxication is related to the behavioral symptoms of single intoxication (qualitative, intoxication value) and the alcohol metabolism value in the body after drinking (quantitative, alcohol). Metabolism value) relationship verification, grouping and test wine sample information are:

[0025]

[0026] The method steps of the above-mentioned groups of tested wine samples for detecting the degree of intoxication in mice after drinking are as follows:

[0027] (1) Male BALB / C mice with good adaptive feeding were selected, fasted 12-16 hours before the experiment, and had free access to water.

[0028] (2) The experimental mice were divided into 7 groups, including 6 alcoholic products and alcohols with different degrees of intoxication after drinking, and a total of 7 alcoholic bodies, namely alcohol, American ginseng, rh...

Embodiment 2

[0041] The comprehensive evaluation method and application of the degree of intoxication after drinking alcoholic products with different degrees of intoxication in this embodiment, grouping and test wine sample information are:

[0042]

[0043] The method steps of the above-mentioned groups of tested wine samples for detecting the degree of intoxication in mice after drinking are as follows:

[0044] (1) Male BALB / C mice with good adaptive feeding were selected, fasted 12-16 hours before the experiment, and had free access to water.

[0045] (2) There are 3 groups of experimental mice, which are 3 kinds of alcohol products with different degrees of intoxication after drinking on the market. It is determined through preliminary experiments that the gavage volume of 45-degree wine is 0.10-16ml / 10g.bw.

[0046] (3) According to the experimental grouping, the ethanol content of the mice in each group was detected after 0.5 hour, 1 hour, 2 hours, 4 hours, and 6 hours after a ...

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Abstract

The invention discloses a comprehensive evaluation method of drunkenness degree after drinking of wines, which comprises the following steps: observing changes of drunkenness indexes such as incubation period, intoxication period, drunkenness rate, death rate, unawake rate and the like of single drunkenness of mice under the same alcohol intake by comparison, quantifying qualitative indexes to calculate drunkenness degree values, and qualitatively reflecting the drunkenness degree; secondly, comparing and analyzing in-vivo ethanol content change conditions of different drunk wine bodies underthe same alcohol intake, quantifying quantitative indexes to calculate an alcohol metabolism value, and quantitatively investigating the influence of alcohol absorption or metabolism conditions in thedrunk body on the drunkenness degree. According to the method, qualitative and quantitative aspects are integrated, and the drunkenness degrees of different wine bodies after drinking are more comprehensively compared, analyzed and evaluated.

Description

technical field [0001] The invention relates to the field of alcohol pharmacology research, in particular to a comprehensive evaluation method for the degree of drunkenness after drinking alcohol. Background technique [0002] Improvement of comfort after drinking and improvement of discomfort symptoms are global problems. A large number of research institutions, including international alcohol giants, want to make breakthroughs in improving comfort and reducing symptoms of discomfort after drinking, but so far no substantial results have been found. Progress. Improving the comfort level after drinking is an important indicator in product quality upgrading. The existing symptoms of discomfort after drinking refer to a series of physiological and psychological discomfort reactions after drinking, such as headache, dizziness, paresthesia, decreased body coordination ability, and inattention. A large number of studies at this stage refer to the symptoms of drunkenness after d...

Claims

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Application Information

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IPC IPC(8): G01N33/14
CPCG01N33/146
Inventor 石莹莹陆世广张亚方张莹高佩
Owner JING BRAND
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