[1] 肖冬光, 赵树欣, 陈叶福, 等.白酒生产技术(第二版)[M].北京:化学工业出版社, 2011:3.[2] World Health Organization.Global status report on alcohol and health 2018[R]. Geneva: World Health Organization, 2018.[3] 江源.2019年1-7月中国酒业经济指标[J].酿酒科技, 2019, (10):45-45[4]刘新田.健康白酒的发展思路[J].酿酒, 2019, 46(02):27-28[5] 周金虎, 管健, 魏浩林, 等.白酒中健康因子的研究进展[J]., 2017, (07):90-94[6]吴继红, 黄明泉, 郑福平, 等.健康白酒的研究进展[J].食品科学技术学报, 2019, 37(02):17-23[7] 吴继红, 黄明泉, 郑福平, 等.白酒健康与健康白酒[J].食品科学技术学报, 2019, :1-7[8]张治刚, 王永亮.白酒健康与健康白酒综述[J].中国酿造, 2017, 36(05):13-16[9] ZHAO YK, LIU Y, CHEN KJ.Mechanisms and Clinical Application of Tetramethylpyrazine (an Interesting Natural Compound Isolated from Ligusticum Wallichii): Current Status and Perspective[J].Oxidative Medicine & Cellular Longevity, 2016, 2016:1-9[10] 曹瑞红, 雷振河.饮酒与健康之间的关系研究分析[J]., 2019, (02):135-142[11] 郭学武, 范恩帝, 马冰涛, 等.中国白酒中微量成分研究进展[J]., 2019, :1-14[12] 汤道文, 谢玉球, 朱法余, 等.白酒中的微量成分及与白酒风味技术发展的关系[J]., 2010, (05):78-81[13]ZHAO D, SHI D, SUN J, et al.Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromategraphy-olfactometry,quantitative measurements,and sensory evaluation[J].Food research international, 2018, 105(MAR.):616-627[14]ZHENG Y, SUN B, ZHAO M, et al.Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography–Olfactometry,Quantitative Measurements,Aroma Recombination,and Omission Studies[J].Journal of Agricultural & Food Chemistry, 2016, 64(26):5367-5374[15]CEDERBAUM A I.Alcohol metabolism[J].Clinics in liver disease, 2012, 16(4):667-685[16]Pietrocola F, Galluzzi L, Bravo-San Pedro, et al.Acetyl Coenzyme A: A Central Metabolite and Second Messenger[J].Cell Metabolism, 2015, 21(6):805-821[17] SARIN S, CHOUDHURY A.Acute-on-chronic liver failure: terminology, mechanisms and management[J].Nature Reviews: Gastroenterology & Hepatology, 2016, 13(3):131-149[18] 徐佳楠, 杨帅, 倪永培, 等.影响迎驾贡酒饮后舒适度的关键酒体成分研究[J]., 2019, (12):23-28+31[19]田学梅, 张宿义, 郑若欣, 等.白酒上头效应分析及降低措施探究[J].中国酿造, 2017, 36(07):10-13[20]格绒泽仁, 皇甫洁, 韩兴林, 等.浓香型白酒饮后不适感关键高级醇类物质关联性判定新方法[J].食品与发酵工业, 2019, 45(14):191-195[21]郑福平, 马雅杰, 侯敏, 等.世界大蒸馏酒香气成分研究概况与前景展望[J].食品科学技术学报, 2017, 35(02):1-12[22]孙宝国, 吴继红, 黄明泉, 等.白酒风味化学研究进展[J].中国食品学报, 2015, 15(09):1-8[23] 赵爽, 杨春霞, 窦屾, 等.白酒风味化合物及其风味微生物研究进展[J]., 2012, (03):85-88[24]SCHERMERS FH, DUFFUS JH, MACLEOD AM.Studies on yeast esterase[J].Journal of the Institute of Brewing, 2013, 82(3):170-174[25]SAERENS SM, DELVAUX FR, VERSTREPEN KJ, et al.Production and biological function of volatile esters in Saccharomyces cerevisiae[J].Microbial Biotechnology, 2010, 3(2):165-177[26]NORDSTR?M K.Formation of esters from alcohols by brewer's yeast[J].Journal of the Institute of Brewing, 2013, 70(4):328-336[27]范文来, 徐岩.白酒香气物质研究的方法学[J].食品科学技术学报, 2018, 36(03):1-10[28]范文来, 徐岩.白酒风味物质研究方法的回顾与展望[J].食品安全质量检测学报, 2014, 5(10):3073-3078[29] YAO F, YI B, SHEN C, et al.Chemical Analysis of the Chinese Liquor Luzhoulaojiao by Comprehensive Two-Dimensional Gas Chromatography/Time-of-Flight Mass Spectrometry[J].Scientific Reports, 2015, (5):9553-9553[30]ZHU S, LU X, JI K, et al.Characterization of flavor compounds in Chinese liquor Moutai by comprehensive two-dimensional gas chromatographytime-of-flight mass spectrometry[J].Analytica Chimica Acta, 2007, 597(2):340-348[31]黄星奕, 吴梦紫, 马梅, 等.采用气相色谱-离子迁移谱技术检测黄酒风味物质[J].现代食品科技, 2019, 35(09):271-276[32]李颖畅, 李作伟, 吕艳芳.啤酒风味物质的研究进展[J].食品与发酵科技, 2012, 48(06):85-88[33]刘春艳, 张静, 李栋梅, 等.葡萄酒风味物质研究进展[J].食品工业科技, 2017, 38(14):310-313[34]栗永清.健康白酒的研究成果与方向[J].酿酒, 2018, 45(05):4-5[35]Li W, Cui D Y, Wang J H, et al.Overexpression of different alcohol acetyltransferase genes with BAT2 deletion in Saccharomyces cerevisiae affects acetate esters and higher alcohols[J].European Food Research & Technology, 2017, 244(3):555-564[36]Jian, Dong, Pengfei, et al.Increase ethyl acetate production in Saccharomyces cerevisiae by genetic engineering of ethyl acetate metabolic pathway[J].Journal of Industrial Microbiology & Biotechnology, 2019, 46(6):801-808[37]Dong J, Hong K Q, Hao A L, et al.Gradual enhancement of ethyl acetate production through promoter engineering in Chinese liquor yeast strains[J].Biotechnology Progress, 2018, 34(2):328-336[38]Cui, Dan-yao, Zhang, et al.PGK1 Promoter Library for the Regulation of Acetate Ester Production in Saccharomyces cerevisiae during Chinese Baijiu Fermentation[J].Journal of Agricultural & Food Chemistry, 2018, 66(28):7417-7427[39]AVALOS, JOSé L, FINK G R, et al.Compartmentalization of metabolic pathways in yeast mitochondria improves the production of branched-chain alcohols[J].Nature Biotechnology, 2013, 31(4):335-341[40]张杰, 程伟, 潘天全, 等.浓香型白酒风味成分研究现状及展望[J].酿酒, 2019, 46(01):29-32[41]毛青钟, 石彩琴.黄酒中主要上头物质及控制技术的研究[J].江苏调味副食品, 2010, 27(03):17-21[42] 赵爱民.啤酒上头风味物质及控制措施[J]., 2011, (03):36-37+40[43] FANG C, DU H, JIA W, et al.Compositional Differences and Similarities between Typical Chinese Baijiu and Western Liquor as Revealed by Mass Spectrometry-Based Metabolomics[J]. Metabolite, 2018, 9(1):-[44] 郑向平.世界六大蒸馏酒挥发性成分比较[D].烟台大学, 2013.[45] 杜芬妮, 贾潜, 陈露, 等.葡萄酒挥发性成分及其分析方法研究进展[J]., 2019, (07):86-93[46]杨珍, 贺立东.反吹-气相色谱法快速检测啤酒中的主要风味物质[J].中国酿造, 2019, 38(10):171-174[47]何晓蒙, 孔繁东, 刘兆芳.白兰地挥发性香气成分分析的研究进展[J].食品工业, 2016, 37(04):237-240[48] 田翔, 乔治军.固相微萃取-气质联用法分析黄酒中挥发性成分[J].现代农业科技, 2019, (16):191-194+196[49] 王成, 陈明, 涂京霞, 等.啤酒饮后舒适度及其与主要风味成分相关性研究[J].中外酒业·啤酒科技, 2018, (23):27-34[50] 王志坚.啤酒中醛类物质的形成[J].食品工业, 2004, (04):7-8[51]周玮婧, 江小明.气相色谱法测定不同香型白酒中醇类与醛类物质含量[J].中国酿造, 2017, 36(04):180-183[52]祝贺, 杨涛, 郝哲兵, 等.酚类对酒的风味影响及白酒酚类控制策略[J].食品工业科技, 2019, 40(18):361-367[53]张倩, 朱婷婷, 黄明泉, 等.白酒中两种萜烯类化合物的细胞内抗氧化活性[J].食品科学, 2020, 41(09):66-73[54] 唐平, 山其木格, 王丽, 等.白酒风味化学研究方法及酱香型白酒风味化学研究进展[J]., 2019, :1-14[55]郝飞克, 刘蓉, 韩兴林, 等.饮料酒饮用舒适度及健康评价体系的研究与应用[J].食品科学技术学报, 2019, 37(02):10-16[56]ZHAO DR, JIANG YS, SUN JY, et al.Anti-inflammatory Mechanism Involved in 4-Ethylguaiacol- Mediated Inhibitionof LPS-Induced Inflammation in THP-1 Cells[J].Journal of Agricultural and Food Chemistry, 2019, 67(4):1230-1243[57] 陈璐, 史冬梅, 何宏魁, 等.酒醅蒸馏过程中部分挥发性活性成分的变化[J]., 2020, :1-13[58]WANG L, HU GY, LEI LB, et al.Identification and Aroma Impact of Volatile Terpenes in Moutai Liquor[J].International Journal of Food Properties, 2016, 19(6):1335-1352[59]VICHI S, RIU-AUMATELL M, MORA-PONS, et al.Characterization of Volatiles in Different Dry Gins[J].Journal of Agricultural & Food Chemistry, 2005, 53(26):10154-10160[60]WU JF, XU Y.Comparison of pyrazine compounds in seven Chinese liquors using headspace solid-phase micro-extraction and GC-nitrogen phosphourus detection[J].Food Science & Biotechnology, 2013, 22(5):1-6[61] 霍嘉颖, 黄明泉, 孙宝国, 等.中国白酒中功能因子研究进展[J]., 2017, (09):17-23[62] 黄莹琪, 阳飞, 王伟平, 等.中国白酒活性功能因子及其研究进展[J]., 2017, (08):17-21+26[63]ZHANG, WL, ZHONG W, LI Q, et al.Pharmacological activation of aldehyde dehydrogenase 2 by Alda-1 reverses alcohol- induced hepatic steatosis and cell death in mice[J].Journal of Hepatology the Journal of the European Association for the Study of the Liver, 2015, 62(6):1375-1381[64] ZENG T, ZHANG CL, ZHAO N, et al.Impairment of Akt activity by CYP2E1 mediated oxidative stress is involved in chronic ethanol-induced fatty liver[J].Redox Biology, 2018, 14:295-304[65]LIEBER, C S.Metabolic effects of acetaldehyde[J].Biochemical Society Transactions, 1988, 16(3):241-247[66]BONDY, STEPHEN C.Ethanol toxicity and oxidative stress[J].Toxicology Letters, 1992, 63(3):231-241[67]CENI ELISABETTA, MELLO TOMMASO, GALLI ANDREA.Pathogenesis of alcoholic liver disease: Role of oxidative metabolism[J].World Journal of Gastroenterology, 2014, 20(47):17756-17772[68]BONDY, STEPHEN C.Ethanol toxicity and oxidative stress[J].Toxicology Letters, 1992, 63(3):231-241[69]BAILEY SM, CUNNINGHAM CC.Contribution of mitochondria to oxidative stress associated with alcoholic liver disease[J].Free Radical Biology and Medicine, 2002, 32(1):11-16[70] HAO L, SUN Q, ZHONG W, et al. Mitochondria-targeted ubiquinone (MitoQ) enhances acetaldehyde clearance by reversing alcohol-induced posttranslational modification of aldehyde dehydrogenase 2: A molecular mechanism of protection against alcoholic liver disease[J].Redox Biology, 2018, (14):626-636[71]SIES HELMUT, BERNDT CARSTEN, JONES DEAN P.Oxidative stress[J].Annual Review of Biochemistry, 2017, 86:715-748[72]DONOHUE T M, CEDERBAUM A I, French S W, et al.Role of the Proteasome in Ethanol-Induced Liver Pathology[J].Alcoholism Clinical and Experimental Research, 2007, 31(9):1446-1459[73]韩露, 陈真.在酒精性肝病中的作用[J].安徽医药, 2014, 18(06):997-1001[74]MOHRI T, NAKAJIMA M, FUKAMI T, et al.Human CYP2E1 is regulated by miR-378[J].biochemical pharmacology, 2010, 79(7):1045-1052[75]LIANGPUNSAKUL S, TOH E, ROSS R A, et al.Quantity of alcohol drinking positively correlates with serum levels of endotoxin and markers of monocyte activation[J].Scientific Reports, 2017, 7(1):4462-[76]CRABB, DAVID W, LIANGPUNSAKUL, et al.Acetaldehyde generating enzyme systems: roles of alcohol dehydrogenase, CYP2E1and catalase, and speculations on the role of other enzymes and processes[J]. Novartis Found Symp, 2007, 28:4-16[77] LITVAN I, GOLDMAN J G, TROSTER A I, et al.Diagnostic criteria for mild cognitive impairment in Parkinson' s disease: Movement Disorder Society Task Force guidelines[J].Movement Disorders, 2012, 27(3):4462-[78]SEN P, MUKHERJEE S, BHAUMIK G, et al.Enhancement of catalase activity by repetitive low-grade H2O2 exposures protects fibroblasts from subsequent stress-induced apoptosis[J].Mutation Research, 2003, 529(1-2):87-94[79]艾青, 葛璞, 代洁, 等.过氧化氢酶抑制剂氨基三唑减轻急性酒精性肝损伤[J].生理学报, 2015, 67(01):97-102[80] 白璐, 廖林川, 颜有仪.酒的种类对乙醇代谢动力学的影响[J].证据科学, 2008, (03):361-366[81]王莹, 孙金沅, 孟琴.基于肝聚球体的中国白酒和伏特加酒的肝脏健康特性比较[J].高校化学工程学报, 2019, 33(05):1141-1147[82]赵雪珂, 程明亮, 张权, 等.短期饮用某酱香型白酒对大鼠乙醇代谢的影响[J].广东医学, 2013, 34(24):3695-3700[83] 程明亮, 吴君, 张文胜, 等.茅台酒对肝脏的作用及其影响的实验研究[J].中华医学杂志, 2003, (03):64-68[84]卢平, 刘春光, 周力, 等.食用白酒对实验性肝脏纤维化-β信号转导影响的研究[J].海南医学院学报, 2013, 19(05):582-585[85] 王川南, 吴天祥, 雷露.不同年份酱香型白酒对小鼠抗疲劳及肝损伤试验的研究[J].[J]., 2019, (10):36-40[86]XU Y, LI L, YANG CZ, et al.Maotai Ameliorates Diethylnitrosamine-Initiated Hepatocellular Carcinoma Formation in Mice[J].Plos One, 2014, 9(4):e93599-[87]ZHANG D, LU H, LI J, et al.Essential roles of ERKs and p38K in up-regulation of GST A1 expression by Maotai content in human hepatoma cell line Hep3B[J].Molecular & Cellular Biochemistry, 2006, 293(1-2):161-171[88]张梦妍, 郑露, 党好, 等.浓香型白酒醉酒度评价动物模型的建立[J].现代预防医学, 2010, 37(19):3623-3625[89]郑露, 张梦妍, 彭彦卿, 等.不同醉酒度浓香型白酒对小鼠血中乙醇代谢的影响[J].现代预防医学, 2010, 37(19):3626-3628[90]WU Z, TIAN X, HE S, et al.Evaluation of intoxicating effects of liquor products on drunken mice[J].Medicinal Chemistry Communication, 2017, 8(1):122-129[91]谢佳, 彭斌, 何松贵, 等.白酒关键微量成分对醉度及小鼠乙醇代谢和急性酒精性肝损伤的影响[J].中国酿造, 2018, 37(06):155-160[92]陈蕊, 叶正茂, 鲁蕾, 等.不同品质食用白酒致大鼠肝脏损伤差异分析[J].现代预防医学, 2014, 41(09):1667-1670[93] 刘爱东, 谢岚, 蒋慧, 等.不同品质食用白酒对大鼠肝脏形态及其抗氧化能力的影响[J]., 2013, (09):14-17+21[94] 刘爱东, 谢岚, 蒋慧, 等.不同品质的食用白酒对大鼠肝脏形态及其肝功能的影响[J].[J]., 2014, (01):125-128[95] 王川南, 吴天祥, 雷露.不同年份酱香型白酒对小鼠抗疲劳及肝损伤试验的研究[J]., , (10):36-40[96]LACHENMEIER D W, HAUPT S, SCHULZ K.Defining maximum levels of higher alcohols in alcoholic beverages and surrogate alcohol products[J].Regulatory Toxicology & Pharmacology, 2008, 50(3):313-321[97] 彭林, 钱肖华, 毛健, 等.黄酒中不同物质对乙醇代谢的影响研究[J]., 2019, (06):17-22[98] 彭林, 金建顺, 傅祖康, 等.黄酒饮后不同物质的代谢差异[J]., 2019, (07):17-22[99]SUN HL, LIU SP, MAO JQ, et al.New insights into the impacts of huangjiu compontents on intoxication[J].Food Chemistry, 2020, 317:126420-[100] 张亮, 赵长新.啤酒中醛类与酯类对小鼠行为学的影响研究[J]., 2006, (12):195-197[101] 郑含笑, 张亮.啤酒中酯类与高级醇对小鼠行为学影响的研究[J].吉林农业, 2011, (05):85-85[102] 徐岩, 范文来, 葛向阳, 等.科学认识中国白酒中的生物活性成分[J]., 2013, (09):1-6[103]XIE J, TIAN XF, HE SG, et al.Evaluating the Intoxicating Degree of Liquor Products with Combinations of Fusel Alcohols,Acids,and Esters[J].Molecules, 2018, 23(6):1239-[104]MCCARTY M.F. Does regular ethanol consumption promote insulin sensitivity and leanness by stimulating AMP-activated protein kinase?[J].Medical Hypotheses, 2001, 57(3):405-407[105]SHOJI SAKAKIBARA, TOSHIMASA YAMAUCHI, et al.Acetic acid activates hepatic AMPK and reduces hyperglycemia in diabetic KK-A(y) mice[J].Biochemical & Biophysical Research Communications, 2006, 344(2):0-604[106]MIN Y, MICHINAGA M, CHRISTINE M.P,et alThe role of AMP-activated protein kinase in the action of ethanol in the liver[J].Gastroenterology, 2004, 127(6):1798-1808[107]KONDO TOMOO KISHI, MIKIYA FUSHIMI, et al.Acetic Acid Upregulates the Expression of Genes for Fatty Acid Oxidation Enzymes in Liver To Suppress Body Fat Accumulation[J].Journal of Agricultural & Food Chemistry, 2009, 57(13):5982-5986[108]FANG C, DU H, ZHENG XJ, et al.Solid-state fermented Chinese alcoholic beverage (Baijiu) and ethanol resulted in distinct metabolic and microbiome responses[J].FASEB journal: official publication of the Federation of American Societies for Experimental Biology, 2019, 33(6):7274-7288 |