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[目的]建立浓香型白酒醉酒度评价动物模型。[方法]使用48.0%乙醇溶液确定动物模型的小鼠品系、性别和灌胃剂量;预实验比较两个同浓度不同品种浓香型白酒的醉酒时间,确定建立模型所需的小鼠数量;以48.0%乙醇溶液灌胃作为对照组,观察记录两个品种浓香型白酒对小鼠醉酒时间的影响,计算醉酒度百分比。[结果]醉酒度评价动物模型使用BALB/c雄鼠,白酒灌胃剂量为10ml/kg·bw,模型中每个实验组需30只小鼠。两个酒样醉酒时间差异有统计学意义(P﹤0.001),醉酒度百分比分别为161.3%和283.1%。[结论]成功建立浓香型白酒醉酒度评价动物模型,可区别同浓度不同品种浓香型白酒的醉酒度。
[Objective] To establish animal model of drunkness evaluation of Luzhou-flavor liquor. [Method] The 48.0% ethanol solution was used to determine the mouse strain, sex and gavage dose of animal model. The pre-experiment was conducted to compare the drunk time of two different types of spiced liquor with the same concentration and to determine the number of mice needed to establish the model. 48.0% ethanol solution was intragastrically administered as a control group. The effects of two varieties of Luzhou-flavor liquor on drunk time of mice were recorded and recorded. The percentage of drunkenness was calculated. [Result] Drunkenness evaluation animal model BALB / c male rats were used. The intragastric dose of liquor was 10ml / kg · bw, and 30 mice were needed for each experimental group in the model. There were significant differences in the drunken time between the two wine samples (P <0.001), and the percent drunkenness was 161.3% and 283.1% respectively. [Conclusion] The successful establishment of the drunk degree evaluation model of Luzhou-flavor liquor can distinguish the degree of drunkness of the Luzhou-flavor liquor with the same concentration.