The Evaluation Model Was Established For The Key Liquor Composition Influencing The Comfort Of Strong-Aroma Baijiu After Drinking

This study evaluated the post-drinking comfort of eight commercially available strong-aroma Baijiu through animal behavior,alcohol metabolism biomarkers and neurotransmitter expression levels.In combination with the PCA analysis of liquor composition,the main substances affecting the post-drinking comfort of strong-aroma Baijiu were analyzed,and the effects on ALDH were investigated through in vitro enzymatic experiments.The main research results are as follows:(1)Animal behavior parameters of eight types of strong-aroma Baijiu were evaluated by animal fine behavior analysis.Both the experimental group and the control group induced changes in behavioral parameters at different moments after gavage,and the overall performance was behavioral inhibition.Among them,the ratio of moving distance ratio and moving time of the mice after drinking the wine samples B,C and H was lower,and the ratio of stagnation time was higher,which was significantly different from that of the control group(P<0.05).After drinking F,the ratio of behavioral parameters of mice was close to 1.Compared with other experimental groups,the mice had a stronger ability to move after drinking.(2)The changes of ethanol and acetaldehyde,peripheral neurotransmitters and brain neurotransmitters in animals after drinking alcohol showed that the metabolic rates of ethanol and acetaldehyde in mice after drinking different strong-aroma Baijiu products were different,and the metabolic rates of plasma ethanol in the experimental group were slower than those in the control group.The mice that drank B,C and H alcohol metabolized ethanol slowly.Combined with the analysis of the expression level of neurotransmitters,the contents of serum 5-hydroxytryptamine(5-HT),glutamate(Glu)and dopamine(DA)were lower in group B and H,and the content of excitatory neurotransmitter y-aminobutyric acid(GABA)in cortex of mice in group C and H was lower.(3)The main flavor components of types of strong-aroma Baijiu were analyzed by chromatography and PCA.The main flavor substances of wine sample A are ethyl acetate,n-propanol and caproic acid.The main flavor substances of wine sample B are n-propanol,iso-valeraldehyde and caproic acid.Flavor substances that play a major role in wine sample C are ethyl acetate,methanol,sec-butanol,iso-butanol,n-butanol,isoamyl alcohol,n-pentanol,n-hexanol,furfural and hexanoic acid.The main flavor substances of wine sample D are ethyl caproate,iso-valeraldehyde and acetic acid.Acetic acid is the main flavor substance of wine sample F.Iso-valeraldehyde plays a major role in wine sample G.Ethyl acetate,ethyl caproate,ethyl lactate,methanol,iso-butanol,active amyl alcohol,isoamyl alcohol,furfural,lactic acid and caproic acid play a major role in wine sample H.In wine sample I,ethyl valerate,ethyl butyrate,n-butanol,isovaleraldehyde and acetic acid play a major role.According to the higher alcohol content,the alcohol content that plays the main role in wine sample C is lower,the isoamyl alcohol content in wine sample H is the highest,and the n-propanol content in wine sample B is the highest.(4)The effects of iso-amyl alcohol and n-propanol on the dehydrogenase activity of acetaldehyde were investigated by in vitro enzymatic experiments.The results showed that the activity of acetaldehyde dehydrogenase decreased with the increase of the concentration of iso-amyl alcohol in the range of 20 to 310 mg/L.When the n-propanol concentration ranged from 30 to 500 mg/L,the activity of acetaldehyde dehydrogenase decreased with the increase of the n-propanol concentration.