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A method for correlation determination of main higher alcohol substances in wine body causing head

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

Active Publication Date: 2022-06-28
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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  • A method for correlation determination of main higher alcohol substances in wine body causing head
  • A method for correlation determination of main higher alcohol substances in wine body causing head
  • A method for correlation determination of main higher alcohol substances in wine body causing head

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Experimental program
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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 correlatively judging the main higher alcohol substances that cause topping in a wine body. The method is based on the behavioral parameters and behavioral performance of the animal's free movement for 1 minute at any point within 30min-2h after gavage of experimental animals (mice or rats), the qualitative and quantitative analysis data of higher alcohols in the wine body, and alcoholic beverages. Correlation analysis of the principal components, eigenvalues, contribution rate (variance percentage), cumulative contribution rate, factor load matrix and weight of the substance-like substances, the main high-level alcohol substances caused by each wine body and the obvious discomfort after drinking Alcoholic body is judged. This method can evaluate and judge the quality of different wine products such as fermented wine, distilled wine and blended wine, and whether they cause problems, so as to provide a new way or means for the regulation and suppression of higher alcohols, and guide the improvement of the design of wine products.

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 Patents(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