Effects of flavor components of sauce-flavor Baijiu on ethanol metabolism and key enzyme activities in mice
Sauce-flavor(Jiangxiangxing)Baijiu samples from Shandong,Sichuan and Guizhou(numbered SD,SC and GZ)were selected,and mice were gavaged with ethanol,sauce-flavor Baijiu,higher-alcohol Baijiu and higher-ester Baijiu with the same concentration.Then the behavioral indi-cators of mice,the content of ethanol and acetaldehyde in blood,and the activity of ethanol dehydrogenase(ADH)and acetaldehyde dehydrogenase(ALDH)in liver were measured.The results showed that the addition of n-pentanol,isobutanol and ethyl acetate in the above Baijiu samples could aggravate the drunkenness of mice,while the addition of isoamyl alcohol and ethyl lactate could mitigate the effect of ethanol on the exploration abil-ity of mice,the addition of alcohol and ester could not significantly affect the balance ability of mice.Compared with ethanol solution of the same concentration,after intragastric administration of sample SD,the alcohol concentration decreased by 33.32％.The addition of n-amyl alcohol to the sample GZ could increase the mass concentration of ADH by 11.83％,and the addition of ethyl butyrate to three sauce-flavor Baijiu could increase the mass concentration of ALDH.
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