【摘要】 为研究不同酯化度和分子量的果胶在解酒方面的效果差异,取ICR小鼠160只,按果胶种类进行分组,通过解酒和防醉酒实验观察不同分子量和酯化度果胶的解酒效果差异。结果发现解酒效果依次为:低酯低分子果胶中剂量组>低酯低分子果胶低剂量组>低酯高分子果胶>高酯高分子果胶组>海王金樽组>半乳糖醛酸组=葡萄糖组>生理盐水组;而防醉酒效果依次为:低酯高分子果胶中剂量组>海王金樽组>低酯高分子果胶低剂量组>葡萄糖组=低酯低分子果胶>高酯高分子果胶组=半乳糖醛酸组>生理盐水组。实验结果表明果胶的解酒和抗醉酒效果与其酯化度和分子量相关,低酯高分子果胶具有更好的解酒和抗醉酒效果,且其抗醉酒效果呈现出量效关系。更多还原

【Abstract】 The objective of this study was to compare the antialcoholism effects of pectins with different degrees of esterification and molecular weight. ICR mice were randomly divided into groups with different types of pectins. The antialcoholism effects were observed through antialcoholism experiment and drunk-prevention experiment. The results showed that the effects of antialcoholism were in the following sequence: the medium dose pectin with low degree of esterification and low molecular weight > low dose pectin with low degree of esterification and low molecular weight > pectin with low degree of esterification and macromolecule > pectin with high degree of esterification and macromolecule > Haiwangjinzun> galacturonic acid = glucose > physiological saline; the effects of drunk-prevention were in the following sequence: the medium dose pectin with low degree of esterification and macromolecule > Haiwangjinzun > low dose pectin with low degree of esterification and macromolecule > glucose = pectin with low degree of esterification and low molecular weight >pectin with high degree of esterification and macromolecule = galacturonic acid > physiological saline. Based on these results,it was concluded that the pectin with low dose pectin with low degree of esterification and macromolecule has a better drunk-prevention effect than other pectins. The antialcoholism effects of pectin has relationship with its esterification degree and molecular weight.更多还原