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不同香型白酒添加植物提取物动物醉酒实验研究(22)
作者： 倪书干，杨 强，童国强，罗高建，石莹莹，石 姣，朱美玲，乐细选
| 地址：劲牌有限公司，湖北 大冶 |
邮编：435100 |
| 摘要： |
为研究不同香型白酒最佳的单药提取物及剂量[1]，通过观察不同香型白酒添加不同单药提取物的动物醉酒度变化，得出不同香型白酒添加不同单药提取物的最佳剂量。结果显示，酱香型白酒[2]醉酒度有加重趋势，浓香型白酒和清香型白酒添加枸杞提取物醉酒度较好，酱香型白酒添加苦荞提取物醉酒度较好，说明不同香型白酒添加不同单药提取物的醉酒度是有区别的，为白酒产品研发提供了参考依据。 |
| 关键词： |
白酒； 提取物； 剂量； 醉酒度； 浓香型白酒； 清香型白酒； 酱香型白酒 |
| 中图分类号：
TS262.3；R-332 |
文献标识码：
A |
文章编号：
1001-9286（2020）02-0022-07 |
英文标题：
Experimental Study on Animal Drunkenness of Baijiu of Different Flavor Types with Addition of Plant Extracts
英文作者：
NI Shugan, YANG Qiang, TONG Guoqiang, LUO Gaojian, SHI Yingying, SHI Jiao, ZHU Meiling and LE Xixuan
英文地址：
Jing Brand Co. Ltd., Daye, Hubei 435100, China
| 英文摘要： |
In the experiments, different single plant extract was added in Baijiu of different flavor types, then animal drunken degree was observed after the administration of Baijiu samples, and the best addition level of different single plant extracts for different Baijiu was explored. The results revealed that, the addition of wolfberry extract could aggravate the drunken degree of Jiangxiang Baijiu but not that of Nongxiang Baijiu and Qingxiang Baijiu. However, the addition of tartary buckwheat extract would not aggravate the drunken degree of Jiangxiang Baijiu. All the evidences indicated that there were significant differences in the addition of different single plant extracts in Baijiu of different flavor types. The research has provided useful reference for the development of new Baijiu products. |
| 英文关键词： |
Baijiu; extract; dose; drunken degree; Nongxiang Baijiu; Qingxiang Baijiu; Jiangxiang Baijiu |
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