The Effect Of Sugar Content On The Change Law Of Headache And Delirium Characteristic Components In Cider Flavor Compositions

Cider is a fruit wine drink with a variety of health-care active substances and a series of flavor substances.While the flavor substances in cider give the body a pleasant aroma,there are hangover symptoms that may cause dizziness,headaches and inattention after drinking,which greatly affects the promotion and application of cider.At present,there is no detailed evaluation method for the hangover of fruit wine drinking,and there is no research on the flavor substances that cause the hangover in fruit wine based on the evaluation of scientific experiments.Therefore,this topic uses different sugar concentrations to ferment to form fruit wines with different flavors,and then conduct principal component analysis to screen out key flavor components.These key flavor components were further screened through zoology experiments,and the characteristic flavor substances that caused the top of the cider were determined.The specific research is as follows:1.Based on the regulation of sugar content in cider fermentation and principal component analysis,the key flavor compounds of cider were screened.The cider fermentation experiment was carried out by adding different concentrations of white sugar and fructose syrup,and the flavor substances were determined by headspace solid phase microextraction gas chromatography mass spectrometry.The results showed that the flavor substances produced by fermentation were alcohols and aldehydes and ketones.the Lord.Further through the principal component analysis of the flavor substances of cider,it is concluded that isoamyl alcohol,acetaldehyde,2,3-butanediol,and 3-hydroxy-2-butanone are the key flavor substances in the wine body.2.The ideal deviation evaluation model was selected to evaluate the effects of a variety of key flavors of cider on the fine behavior of animals.The characteristic components on the top of cider are analyzed by the behavior parameters obtained in the animal fine behavior analysis device,and it is concluded that 2,3-butanediol will inhibit the post-drinking behavior of mice,and the inhibitory effect will gradually decrease as the concentration increases;Isoamyl alcohol can inhibit the behavior of mice after drinking,and as the concentration of isoamyl alcohol increases,the inhibitory effect becomes more pronounced.The results of animal fine behavior show that 2,3-butanediol and isoamyl alcohol are the main flavor substances that cause of the hangover.3.Animal experiments were conducted to test the effects of a variety of key flavor substances of cider on alcohol metabolism markers and neurotransmitter content.Headspace gas chromatography was used to measure the ethanol and acetaldehyde in the plasma of mice after drinking,and the enzyme-linked immunoassay kit was used to detect the changes in the content of ADH,ALDH in the liver and the neurotransmitter 5-HT in the brain.The results show that the increase in isoamyl alcohol concentration will reduce the content of acetaldehyde in plasma,the content of ADH and ALDH in the liver,and the content of 5-HT in brain tissue,and it will increase the accumulation of ethanol in the body.This thesis has determined the characteristic flavor substances that cause the hangover of cider through animal experiments,and opened up a new way for the further study of the hangover substances in the wine body and the analysis of the hangover substances in other wines.