CN112415155A - Comprehensive evaluation method for drunk degree of liquor - Google Patents
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- 238000011156 evaluation Methods 0.000 title claims abstract description 14
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- NHBKXEKEPDILRR-UHFFFAOYSA-N 2,3-bis(butanoylsulfanyl)propyl butanoate Chemical compound CCCC(=O)OCC(SC(=O)CCC)CSC(=O)CCC NHBKXEKEPDILRR-UHFFFAOYSA-N 0.000 claims description 4
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/02—Food
- G01N33/14—Beverages
- G01N33/146—Beverages containing alcohol
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Abstract
The invention discloses a comprehensive evaluation method of drunkenness degree of liquor after drinking, which is characterized in that drunkenness degree values are calculated by quantifying qualitative indexes and comparing and observing drunkenness index changes of a mouse in a latent period, a drunkenness period, drunkenness rate, death rate, non-awakening rate and the like of single drunkenness under the same alcohol intake, and the drunkenness degree after drinking is qualitatively reflected. Secondly, the change conditions of the ethanol content in the body after different alcohol bodies are drunk under the same alcohol intake are contrastively analyzed, the alcohol metabolism value is calculated by quantifying quantitative indexes, and the influence of the alcohol absorption or metabolism condition in the body after drinking on the drunkenness degree is quantitatively inspected. The method integrates two aspects of qualitative and quantitative, and more comprehensively compares, analyzes and evaluates the drunk degree of different wine bodies.
Description
Technical Field
The invention relates to the field of pharmacological research of wines, in particular to a comprehensive evaluation method for the drunk degree of wines after drinking.
Background
The improvement of comfort level after drinking and the improvement of discomfort symptoms are worldwide problems, and a large number of research institutions including the international wine industry are expected to make breakthroughs in the aspects of improving the comfort level after drinking and relieving the discomfort symptoms after drinking, but the improvement has not been substantially developed so far. The improvement of the comfort level after drinking is an important investigation index in the product quality upgrading. The existing discomfort symptoms after drinking refers to a series of physiological and psychological discomfort reactions after drinking, such as headache, dizziness, abnormal sensation, reduced organism coordination ability, inattention and the like. In the current stage, a large number of researches refer to the drunkenness symptoms of a human body after drinking, establish acute and chronic drunkenness animal models, develop the experimental researches on drunkenness resistance and drunkenness alleviation of a tested object, and evaluate the intervention effect of the tested object on alcohol absorption and metabolism by researching the index contrast change through behaviourology. However, the indexes inspected by each model are more, and taking a mouse drunkenness behavior evaluation model as an example, the change of the indexes is inspected by the drunkenness behavior in a comprehensive way by referring to the drunkenness symptom of a human body after drinking once, and the degree of drunkenness after drinking is qualitatively reflected. The low drunkenness degree shows that the latent period after drinking is long (difficult drunkenness), the drunkenness period is short (easy to wake up), the drunkenness rate is low, the non-waking rate is low, and the death rate is low. However, in the evaluation of the degree of intoxication of alcoholic products, a plurality of phenomena such as difficult intoxication and difficult awakening, easy intoxication and easy awakening, easy intoxication and difficult awakening and the like can be found, and the phenomena can only be described but cannot be concluded.
Secondly, the existing anti-hangover products mainly comprise diuretic chemical synthetic substances, liver-protecting and stomach-nourishing traditional Chinese medicines, protein peptides and enzymes for improving alcohol metabolism, and the hangover alleviating effect of the test substances on hangover is evaluated through the improvement effect of the ethanol metabolism condition of the body and one or more hangover symptoms after drinking. It has the functions of reducing the absorption of ethanol by body and accelerating the metabolism of absorbed ethanol. Meanwhile, on the basis of an alcoholism animal model, research also shows that serum ethanol metabolism dynamics and effect dynamics research are important means for analyzing the change of the serum ethanol content of drunk animals, and the positive correlation between the metabolism and change rule (absorption and metabolism rate) of the serum ethanol of an organism after drinking and the drunk rate is determined. Therefore, the examination of the alcohol absorption and metabolism in the body after drinking is also very important for evaluating the degree of drunkenness. However, in the study of alcohol absorption and metabolism of alcoholic products, we can find many phenomena, such as fast absorption and metabolism, slow absorption and metabolism, etc., and the above can only perform single description analysis on specific time points, but can not be made into a theory. The ideal mode is to standardize a plurality of indexes and obtain a single numerical value to quantitatively reflect the degree of drunkenness.
Disclosure of Invention
The invention aims to provide a comprehensive evaluation method for the drunk degree of wine, which is used for simultaneously detecting the single drunk behavior change and the in-vivo ethanol absorption, metabolism and change rule of a drinking mouse, quantitatively comparing and analyzing the drunk degrees of different wine products in qualitative and quantitative aspects, opening up a new idea for the drunk degree evaluation method of various wine products and filling the blank of quantitatively evaluating the drunk degrees in comprehensive qualitative and quantitative aspects.
The technical scheme of the invention is as follows:
a comprehensive evaluation method for drunk degree of wine comprises the following steps:
(1) male BALB/C mice which are fed with good adaptability are selected, fasted for 12-16 hours before the experiment, and freely drunk;
(2) selecting a plurality of wine products with different drunkenness degrees after drinking and an alcohol solution with the same alcohol content;
(3) determining the single stomach filling volume of animals with different alcohol contents, ensuring that the alcohol intakes of different alcohol products after drinking are the same according to an equivalent conversion algorithm, and performing stomach filling operation on each group of mice;
(4) grouping according to experiments, detecting the ethanol content of each group of mice at different time points after single gastric lavage, and observing and recording data information of behavior change of mice drunk within 4-6 hours after drinking;
(5) and analyzing the data information obtained by statistics by adopting statistical software, and respectively calculating the drunkenness degree value and the alcohol metabolism value so as to obtain a final drunkenness degree comprehensive value after drinking.
(6) And grading the tested wine based on the drunk drunkenness comprehensive value.
Preferably, in step (3), the gavage volume of the 35 alcohol wine body is 0.15-0.25ml/10 g.bw.
Preferably, in step (4), ethanol content detection is performed on each group of mice at 0.5 hour, 1 hour, 2 hours, 4 hours, and 6 hours after a single gavage.
Preferably, the data information in step (4) includes latency, intoxication, non-waking rate, non-intoxication and mortality. The non-intoxication rate, the non-awakening rate and the death rate are obtained by percentage calculation according to the ratio of the number of experimental animals, and the numerical range is 0-1.0.
Preferably, in the step (5), the integrated value of drunkenness degree after drinking is drunkenness degree value + alcohol metabolism value.
Preferably, the intoxication value is KIncubation periodLatency + KIn the stage of intoxicationIn the depressed period, KIncubation periodIs the coefficient of the main component of the latency, KIn the stage of intoxicationThe K value ranges from 0.3 to 0.6 for the main component coefficient in the drunkenness period. The unit of latency and intoxication is minutes (min).
Preferably, the alcohol metabolism value ═ K0.5 hour after drinkingEthanol content + K0.5 hours after drinking1 hour after drinkingEthanol content + K1 hour after drinking2 hours after drinkingEthanol content 2 hours after drinking. K0.5 hour after drinkingCoefficient of main component of ethanol content 0.5 hours after drinking, K1.0 hour after drinkingThe coefficient of the main component of the ethanol content 1.0 hour after drinking, and the K value ranges from 0.3 to 0.6. Ethanol content is in units of millimoles per liter (mmol/L).
Preferably, in the step (6), based on the drunkenness value of the alcohol solution group being 100 points, the wine body with the drunkenness comprehensive value lower than 95 points after drinking is taken as the wine body with lighter drunkenness degree after drinking; the wine body with the comprehensive value of drunkenness degree higher than 105 minutes after drinking is taken as the wine body with heavier drunkenness degree after drinking; the wine body with the comprehensive value of drunkenness degree of 95-105 after drinking is taken as the wine body without obvious difference in drunkenness degree after drinking.
Preferably, the wine comprises health wine and white spirit.
According to the method provided by the invention, statistical data analysis is carried out on the drunkenness value and the alcohol metabolism value of a control group (alcohol drinking group), and simultaneously, the drunkenness value and the alcohol metabolism value of a mouse after drinking of various alcohol products are contrastingly analyzed, so that the correlation between the drunkenness degree comprehensive value and the single drunkenness behavior change degree and the in-vivo alcohol metabolism value is verified, and the drunkenness degree of different alcohol bodies after drinking is more comprehensively contrastingly analyzed and evaluated. The method has the advantages of repeatability, high sensitivity, high accuracy, strong environmental interference resistance and the like. The degree of drunkenness of different wine products after drinking can be comprehensively evaluated from two aspects of qualitative and quantitative.
Detailed Description
In order that the invention may be more fully understood, reference will now be made to the following description. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
Example 1
In this embodiment, the relationship between the degree of intoxication of the alcohol solutions of the products with different degrees of intoxication after drinking and the individual alcoholic behavioral symptoms (qualitative, intoxication value) and the in vivo ethanol metabolism value (quantitative, alcohol metabolism value) after drinking is verified, and the grouping and tested alcohol sample information is as follows:
the method for detecting the drunk degree of the mice after drinking the test wine samples comprises the following steps:
(1) male BALB/C mice fed with good adaptability are selected, fasted for 12-16 hours before the experiment, and freely drink water.
(2) The experimental mice are divided into 7 groups, which are 6 wine products and alcohol with different drunkenness degrees after drinking, and 7 wine bodies, namely alcohol, American ginseng, rhodiola rosea, ginseng, salvia miltiorrhiza, angelica and Chinese yam. The gavage volume of the 35-alcohol wine body is determined to be 0.15-0.25ml/10g.bw through a pre-experiment.
(3) According to experimental groups, ethanol content detection is carried out on each group of mice respectively 0.5 hour, 1 hour, 2 hours, 4 hours and 6 hours after single intragastric administration. And closely observing the behavior change condition of the mouse drunk within 4-5 hours after drinking, namely recording the behavior symptom change conditions of latency, drunkenness period, non-waking rate, non-drunk rate, mortality rate and the like.
(4) The obtained experimental data were analyzed using statistical software, and then the intoxication value and the alcohol metabolism value were calculated, respectively. The result shows that the level of the comprehensive value of the drunk degree evaluation after drinking is positively correlated with the level of the single drunk value and the alcohol metabolism value. The integrated value of the drunkenness degree after drinking is the single drunkenness degree value plus the alcohol metabolism value.
The values of single drunkenness value, alcohol metabolism value and drunkenness degree comprehensive value of the liquor-like mice measured in the embodiment are sequentially shown in the following table.
TABLE 1 Single intoxication value data for alcoholic products of different intoxication degree
TABLE 2 alcohol metabolism data of alcoholic products of different degrees of intoxication
TABLE 3 comprehensive value for evaluation of drunkenness degree of alcoholic products of different drunkenness degrees
The behavioral index data of the post-drinking incubation period, the drunkenness period, the non-drunkenness rate, the non-awakening rate, the death rate and the like measured in the example 1 are statistically analyzed, a plurality of indexes are standardized by using a principal component analysis method, 2 effective components are extracted, and a single numerical value is obtained to quantitatively reflect the degree of drunkenness. Drunkenness value is KIncubation periodLatency + KIn the stage of intoxicationThe drunkenness stage. The obtained K value coefficient ranges from 0.3 to 0.6, and the analysis results are as follows: compared with alcohol group, the alcoholic product with low degree of intoxication has obviously reduced single-time intoxication value after drinking, and the alcoholic product with high degree of intoxicationAfter drinking, the single-time drunkenness value is obviously increased, which indicates that the drunkenness degree can be quantitatively analyzed by a principal component analysis method. The measured content change of ethanol at different time points after drinking is statistically analyzed, a principal component analysis method is used, multiple indexes are standardized, 3 effective components are extracted, and a single numerical value is obtained to quantitatively reflect the degree of drunkenness. The alcohol product with low alcohol metabolism value has obviously low alcohol content in the body after drinking, namely slow absorption or fast metabolism. Alcohol metabolism value ═ K0.5 hour after drinkingEthanol content + K0.5 hours after drinking1 hour after drinkingEthanol content + K1 hour after drinking2 hours after drinkingEthanol content 2 hours after drinking. The single drunk value and the alcohol metabolism value are integrated, so that the qualitative and quantitative aspects are considered, and the drunk degree after drinking is more comprehensively and quantitatively analyzed. The comprehensive value of the drunkenness degree after drinking is positively correlated with the single drunkenness degree and the alcohol metabolism value.
Example 2
In the method for comprehensively evaluating the drunk degrees of the wine products with different drunk degrees and the application thereof, the grouping and tested wine sample information is as follows:
the method for detecting the drunk degree of the mice after drinking the test wine samples comprises the following steps:
(1) male BALB/C mice fed with good adaptability are selected, fasted for 12-16 hours before the experiment, and freely drink water.
(2) The experimental mice have 3 groups in total and are 3 wine products with different drunkenness degrees after drinking on the market. The lavage volume of the 45-degree wine body is determined to be 0.10-16ml/10g.bw through a pre-experiment.
(3) According to experimental groups, ethanol content detection is carried out on each group of mice respectively 0.5 hour, 1 hour, 2 hours, 4 hours and 6 hours after single intragastric administration. And closely observing the behavior change condition of the mouse drunk within 4-5 hours after drinking, namely recording the behavior symptom change conditions of latency, drunkenness period, non-waking rate, non-drunk rate, mortality rate and the like.
(4) Analyzing the obtained experimental data by adopting statistical software, and respectively calculating an intoxication value and an alcohol metabolism value. The result shows that the level of the comprehensive value of the drunk degree evaluation after drinking is positively correlated with the level of the single drunk value and the alcohol metabolism value. The integrated value of the drunkenness degree after drinking is the single drunkenness degree value plus the alcohol metabolism value.
(5) Grading the comprehensive value of the drunkenness degree after drinking. The results show that compared with a control group (alcohol group or competitive product, percentage calculation), the wine body with lighter drunkenness degree after drinking has a comprehensive drunkenness degree value lower than 95 points; the comprehensive value of the drunkenness degree after drinking is higher than 105 minutes; the drunkenness degree after drinking is not obviously different, and the drunkenness degree after drinking is between 95 and 105.
The test alcohol-like mice measured in this example had a single drunkenness value, an alcohol metabolism value, and a drunkenness integrated value after drinking, as shown in the following table.
TABLE 4 Single drunk value data of different wine products
TABLE 5 post-drink alcohol metabolism data for various wine products
TABLE 6 comprehensive value data for evaluation of drunk degree of different alcoholic beverages
The behavioral index data of the post-drinking incubation period, the drunkenness period, the non-drunkenness rate, the non-awakening rate, the death rate and the like measured in the example 2 are statistically analyzed, a plurality of indexes are standardized by using a principal component analysis method, 2 effective components are extracted, and a single numerical value is obtained to quantitatively reflect the degree of drunkenness. Drunkenness value is KIncubation periodLatency + KIn the stage of intoxicationThe drunkenness stage. The measured content change of ethanol at different time points after drinking is statistically analyzed, multiple indexes are standardized, 3 effective components are extracted, and a single numerical value is obtained to quantitatively reflect the degree of drunkenness. Alcohol metabolism value ═ K0.5 hour after drinkingEthanol content + K0.5 hours after drinking1 hour after drinkingEthanol content + K1 hour after drinking2 hours after drinkingEthanol content 2 hours after drinking.
The analytical results were as follows: compared with competitive products (45-degree health care wine 3), the drunk degrees of the health care wine 2 and the health care wine 3 are not obviously different after drinking; the health-care wine 1 has a light drunk degree, is easy to wake up after drunk and has slow ethanol absorption in vivo after drunk. The comprehensive value of the drunkenness degree after metabolic drinking is positively correlated with the single drunkenness degree value and the alcohol metabolism value. After the alcoholic product with low degree of intoxication is drunk, the single intoxication degree value is obviously reduced, and after the alcoholic product with high degree of intoxication is drunk, the single intoxication degree value is obviously increased, namely, the degree of intoxication can be quantitatively analyzed by using a principal component analysis method. The single drunk degree value and the alcohol metabolism value are integrated, so that qualitative and quantitative investigation can be performed, and the drunk degree can be analyzed more comprehensively and quantitatively.
In summary, the comprehensive evaluation method and application of the drunk degree of the wine products in the embodiment of the application can comprehensively evaluate the drunk degree of different wine products from qualitative and quantitative aspects, and quantitatively grade the comprehensive drunk degree. The method has the advantages of repeatability, high sensitivity, high accuracy, strong environmental interference resistance and the like.
The above description is only an example of the present application and is not intended to limit the scope of the present application, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present application shall be included in the protection scope of the present application.
Claims (9)
1. A comprehensive evaluation method for the drunkenness degree of liquor after drinking is characterized by comprising the following steps:
(1) male BALB/C mice which are fed with good adaptability are selected, fasted for 12-16 hours before the experiment, and freely drunk;
(2) selecting a plurality of wine products with different drunkenness degrees after drinking and an alcohol solution with the same alcohol content;
(3) determining the single stomach filling volume of animals with different alcohol contents, ensuring that the alcohol intakes of different alcohol products after drinking are the same according to an equivalent conversion algorithm, and performing stomach filling operation on each group of mice;
(4) grouping according to experiments, detecting the ethanol content of each group of mice at different time points after single gastric lavage, and observing and recording data information of behavior change of mice drunk within 4-6 hours after drinking;
(5) and analyzing the data information obtained by statistics by adopting statistical software, and respectively calculating the drunkenness degree value and the alcohol metabolism value so as to obtain a final drunkenness degree comprehensive value after drinking.
(6) And grading the tested wine based on the drunk drunkenness comprehensive value.
2. The method according to claim 1, wherein the gavage volume of the 35 alcohol-containing body in the step (3) is 0.15 to 0.25ml/10 g.bw.
3. The method according to claim 1, wherein in the step (4), the alcohol content of each group of mice is measured at 0.5 hour, 1 hour, 2 hours, 4 hours, and 6 hours after a single gavage.
4. The method of claim 1, wherein the data information in the step (4) includes latency, intoxication period, non-waking rate, non-intoxication rate and death rate.
5. The method for comprehensively evaluating the degree of drunkenness after drinking of alcoholic beverages according to claim 1, wherein in the step (5), the comprehensive value of drunkenness after drinking is an drunkenness value + alcohol metabolism value.
6. The method of comprehensively evaluating the degree of drunkenness of an alcoholic beverage according to claim 5, wherein the drunkenness value is KIncubation periodLatency (min) + KIn the stage of intoxicationThe intoxication phase (min). KIncubation periodIs the coefficient of the main component of the latency, KIn the stage of intoxicationThe K value ranges from 0.3 to 0.6 for the main component coefficient in the drunkenness period.
7. The method according to claim 5, wherein the alcohol metabolism value is K0.5 hour after drinkingEthanol content (mmol/L) + K0.5 hr after drinking1 hour after drinkingEthanol content + K1 hour after drinking2 hours after drinkingEthanol content (mmol/L) 2 hours after drinking. K0.5 hour after drinkingCoefficient of main component of ethanol content 0.5 hours after drinking, K1.0 hour after drinkingThe coefficient of the main component of the ethanol content 1.0 hour after drinking, and the K value ranges from 0.3 to 0.6.
8. The method according to claim 1, wherein in the step (6), the body having a total drunkenness value of less than 95 points after drinking is used as the body having a low drunkenness degree after drinking, based on the drunkenness value of the alcohol solution group being 100 points; the wine body with the comprehensive value of drunkenness degree higher than 105 minutes after drinking is taken as the wine body with heavier drunkenness degree after drinking; the wine body with the comprehensive value of drunkenness degree of 95-105 after drinking is taken as the wine body without obvious difference in drunkenness degree after drinking.
9. The method of comprehensively evaluating the degree of drunkenness after drinking of an alcoholic beverage of claim 1, wherein the alcoholic beverage includes a health wine and a white spirit.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113567579A (en) * | 2021-07-16 | 2021-10-29 | 江南大学 | Method for evaluating metabolic rate and comfort degree of beverage after drinking |
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