几种调控酒精代谢物质解酒效果的比较研究

食品科学 ›› 2007, Vol. 28 ›› Issue (2): 317-321.

几种调控酒精代谢物质解酒效果的比较研究

项伟, 夏延斌, 余望贻, 孟琼, 刘乐平, 尹胜

湖南农业大学食品科技学院；湖南中医学院实验动物中心；湖南中医学院实验动物中心湖南长沙410128；湖南长沙410128；湖南长沙410007；

出版日期:2007-02-15 发布日期:2011-12-31

Comparison Study on Antialcoholism Effects of Several Kinds of Regulative Alcohol Metabolites

XIANG Wei, XIA Yan-Bin, YU Wang-Yi, MENG Qiong, LIU Le-Ping, YIN Sheng

1.College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2.Laboratory Animal Center, Traditional Chinese Medicine University of Hunan, Changsha 410007, China

Online:2007-02-15 Published:2011-12-31

摘要/Abstract

摘要： 目的:研究几种调控酒精代谢物质在解酒方面的效果差异比较。方法:取NIH小鼠若干只,按自配产品随机分组,通过解酒实验、防醉实验和攀附实验观察各调控酒精代谢物质的解酒效果差异。结果:解酒、防醉效果由高至低依次为产品V>产品VI>产品II>产品III>产品VII>产品VIII>产品IV>产品I,抗攀附功能障碍能力由高至低依次为产品II>产品III>产品V>产品VI>产品VII>产品VIII>产品I>产品IV。结论:解酒配方中加入酸类物质的、糖酸比值较大的和加入葛根素或茶多酚的,解酒、防醉和纠正运动失调的作用效果更为明显。其中茶多酚的解酒、防醉效果比葛根素明显,而葛根素的纠正运动失调作用效果比茶多酚明显。

关键词: 解酒, 葛根素, 茶多酚, 糖酸比

Abstract: Objective: Study on several kinds of regulative alcohol metabolits in comparing the different effects of antialcoholism. Methods: Takes NIH mouse certain, according to assembles oneself the product stochastic grouping, through the experiment of antialcoholism, the experiment of avoid be drunk and the experiment of climb the net observes each regulative alcohol metabolite archery target to the different effects of antialcoholism. Results: The effects of antialcoholism and avoid be drunk from high to low in turn is the product V > the product VI > the product II > the product III > the product VII > the product VIII > the product IV > the product I, the anti-climbing the net function barrier ability from high to low in turn is the product II > the product III > the product V > the product VI > the product VII > the product VIII > the product I > the product IV. Conclusion: Join the acids matter, the brix to acid ratio high and joins the puerarin or the tea polyphenol, the effect of antialcoholism, avoid be drunk and corrects the ataxia function more obvious. Tea polyphenol’s effect of antialcoholism and avoid be drunk better than puerarin, but puerarin the effect of corrects the ataxia function is more obvious than tea polyphenol.

Key words: antialcoholism, puerarin, tea polyphenol, brix to acid ratio

项伟, 夏延斌, 余望贻, 孟琼, 刘乐平, 尹胜. 几种调控酒精代谢物质解酒效果的比较研究[J]. 食品科学, 2007, 28(2): 317-321.

XIANG Wei, XIA Yan-Bin, YU Wang-Yi, MENG Qiong, LIU Le-Ping, YIN Sheng. Comparison Study on Antialcoholism Effects of Several Kinds of Regulative Alcohol Metabolites[J]. FOOD SCIENCE, 2007, 28(2): 317-321.

[1]	高浩祥，陈南，徐乾达，何强，曾维才. 油炸过程中茶多酚对油脂品质的影响[J]. 食品科学, 2021, 42(4): 1-7.
[2]	冉丽丹，李文慧，赵超，钟媛媛，袁湖川，闫青青，朱伟超，董娟. 茶多酚-β-环糊精包合物对羊肚冷藏期间肌原纤维蛋白氧化的影响[J]. 食品科学, 2021, 42(3): 227-235.
[3]	周宏炫，黄颖，谭书明，涂永丽，罗继伟. 刺梨多酚对急性酒精中毒大鼠的解酒和护肝作用[J]. 食品科学, 2021, 42(17): 163-169.
[4]	刘李春，蒋玉洁，申明月，谢明勇，聂少平. 天然抗氧化剂对红烧肉烹饪过程中热加工危害物形成的控制[J]. 食品科学, 2021, 42(15): 50-57.
[5]	武娇，杨华，张家涛，张冉，孙彤，谢晶，郭晓华，于建洋，励建荣. 原位合成纳米SiOx/溶菌酶/茶多酚/壳聚糖复合保鲜涂膜对海鲈鱼鱼片保鲜性能的影响[J]. 食品科学, 2020, 41(23): 181-189.
[6]	甘晖，米强，韦恺丽，杨明伟，卢小花，陈世富，吕敏，马华威. 壳聚糖-茶多酚复合物对冷藏南美白对虾的微生物区系与品质的影响[J]. 食品科学, 2020, 41(23): 212-220.
[7]	刘威良，毛瑞霞，王雪峰，姬昱，赵存朝，魏光强，黄艾祥. 乙醇降解菌种的筛选及其发酵乳产品解酒功效评价[J]. 食品科学, 2020, 41(2): 107-113.
[8]	陈琳，吕杨俊，张海华，朱跃进，王岳飞，张士康. LP-8大孔树脂制备高含量酯型儿茶素茶多酚[J]. 食品科学, 2019, 40(7): 68-73.
[9]	陈晨伟，许哲玮，马亚蕊，谢晶，张勤军，唐智鹏，杨福馨,. 聚乙烯醇薄膜中茶多酚向水中释放的不同动力学模型比较分析[J]. 食品科学, 2019, 40(3): 24-29.
[10]	李玲，季慧，康大成，周怡，郭燕云. 氧化条件下茶多酚对猪肉肌原纤维蛋白理化和凝胶特性的影响[J]. 食品科学, 2019, 40(2): 12-17.
[11]	陈梦洁，王道源，李志勇，杨迎，吴金鸿，钟耀广，王正武. 基于食用油为连续相的茶多酚反相微乳液的制备[J]. 食品科学, 2018, 39(6): 39-44.
[12]	窦川林，林静，董唯，尚永彪. 茶多酚处理对泥鳅微冻贮藏过程中肌原纤维蛋白功能性质的影响[J]. 食品科学, 2018, 39(23): 250-256.
[13]	王博，巩涵，畅鹏，石硕，夏秀芳，张东杰. 细菌纤维素-茶多酚复合膜的特性及结构[J]. 食品科学, 2018, 39(17): 229-235.
[14]	周绪霞，陈婷，吕飞，顾赛麒，刘建华，丁玉庭. 茶多酚改性对蛋清蛋白凝胶特性的影响及机理[J]. 食品科学, 2018, 39(16): 13-18.
[15]	袁媛，季婉，张岩，庄红. 高压静电场协同抗氧化剂抑制大豆油氧化[J]. 食品科学, 2018, 39(13): 81-86.