Method for evaluating hangover effect of baijiu after drinking

By monitoring the behavioral parameters and neurobiochemical indicators of alcoholic beverages using a mouse model, this technology solves the problem that existing technologies cannot comprehensively evaluate the hangover effect of alcoholic beverages, and enables the evaluation of human comfort after drinking and the identification of key hangover substances.

CN117643451BActive Publication Date: 2026-07-24JIANGNAN UNIV +1
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Patent Information

Application Number
CN202311510800.3
Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
Filing Date
2023-11-13
Publication Date
2026-07-24
Estimated Expiration
2043-11-13

AI Technical Summary

Technical Problem

Existing technologies lack comprehensive models for evaluating the hangover effect of alcoholic beverages, cannot predict the comfort level of people after drinking finished alcoholic beverages, human trials are highly subjective, and animal model evaluations are limited and only focus on ethanol rather than alcohol samples.

Method used

Using a mouse model, behavioral parameters such as sucrose preference, plantar pain threshold, and gait symmetry were monitored after oral administration of alcohol samples. Blood histamine, endothelin, and brain serotonin and dopamine levels were also measured to establish a comprehensive method for evaluating the hangover effect of alcoholic beverages.

Benefits of technology

This study provides a comprehensive method for evaluating the hangover effect of alcoholic beverages. It uses a mouse model to reflect the comfort level of people after drinking alcohol, and the detection indicators are consistent with the results of human trials, providing a basis for the identification of key hangover substances in alcoholic beverages.

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Abstract

The application discloses a method for evaluating the hangover effect of baijiu after drinking, and belongs to the technical field of detection. The method detects multiple neurobiochemical indexes of serum and brain tissue of mice after the mice are given the baijiu by gavage, and monitors the behavior parameters such as pain threshold of the mice, and compares the indexes with the indexes of mice given normal saline and edible alcohol by gavage, so as to evaluate the hangover effect of the baijiu. The method can replace the human test to evaluate the hangover effect of the baijiu, reduces the damage to the human body, and the evaluation result is more objective, and provides a basis for further studying key head-up substances in alcoholic beverages and the action mechanism.
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