为了明确影响白酒和发酵酒与人体代谢速度的关键因素,以典型啤酒、葡萄酒、白酒为对象,在同等酒精摄入量下,利用呼气式酒精检测仪,对饮后人群进行跟踪检测。结果表明,全部志愿者的酒精平均代谢速度呈现出白酒＞红酒＞啤酒,前2 h的代谢速度与后2 h代谢速度呈高度正相关性,通过分析实验用典型啤酒、葡萄酒以及白酒的骨架风味物质发现,酒体中醇类物质,特别是正丙醇、糠醇、丙二醇、正戊醇、β-苯乙醇是降低乙醇前期代谢的关键风味物质,以正丙醇影响最为显著。
葛向阳
,
何宏魁
,
刘国英
,
马金同
,
宋书玉
,
郭凯凯
,
熊祎楠
,
李安军
,
周庆伍
. 影响人体酒类乙醇代谢速度的关键风味物质[J]. 食品与发酵工业, 2021
, 47(1)
: 160
-164
.
DOI: 10.13995/j.cnki.11-1802/ts.024488
In order to determine metabolism rate of ethanol in human body, breathalyzer was used to track and detect volunteers after drinking beer, wine, and Baijiu(Chinese liquor). The results showed that the average metabolic rate of all volunteers was Baijiu>red wine>beer, and the metabolism rate in the first 2 h was highly positive correlated with that of the following 2 h. Through the analysis of the skeleton flavor substances of typical beer, wine and Baijiu, it was found that alcohols, such as N-propanol, furfuryl alcohol, propylene glycol, N-pentanol, β-phenylethanol were the key flavor substances that affected the early metabolism rate, and N-propanol was the most significantly flavor substance that decreased the metabolism rate.
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