【摘要】 以锦鲤的醉酒行为学为参考，确定锦鲤醉酒度实验的具体实施方法。最终确定采用实验周期短且致死率低的尾鳍注射方式，注射量为0.1 m L/10g·bw的酒样。通过尾鳍注射方法对锦鲤进行醉酒度实验，观察锦鲤的行为学以确定醉酒时间和醒酒时间，得到不同香型的白酒相较于食用酒精的醉酒度分别为：酱香型白酒193%、老白干香型白酒180%、特香型白酒158%、小曲清香型白酒149%、馥郁香型白酒113%、浓香型白酒112%、芝麻香型白酒96%、大曲清香型白酒84%。结合急性酒精性肝氧化应激分析，锦鲤体内的MDA、SOD含量结果与醉酒度变化相符，其中MDA和SOD的相关性分别达到了R~2=0.829和R~2=0.977，证明了锦鲤实验模型可较好的体现出不同香型白酒醉酒度的差异。更多还原

【Abstract】 Using the drunkenness behavior of koi as a reference, determine the specific implementation method of the koi drunkenness experiment. The final decision was to use a tail fin injection method with a short experimental period and low mortality rate, with an injection volume of 0.1 m L/10g. bw of wine sample. Through caudal fin injection method, the drunkenness degree of koi was tested, and the behavior of koi was observed to determine the drunkenness time and sober up time. The drunkenness degrees of different flavor Baijiu compared with edible alcohol were as follows: Jiangxiangxing Baijiu 193%, Laobaiganxiangxing Baijiu 180%, Texiangxing Baijiu 158%, Xiaoqu qingxiangxing Baijiu 149%, Fuyuxiangxing Baijiu 113%, Nongxiangxing Baijiu 112%, Zhimaxiangxing Baijiu 96%, Daqu qingxiangxing Baijiu 84%. Combined with the analysis of acute alcoholic liver oxidative stress, the content of MDA and SOD in koi was consistent with the change of intoxication degree, and the correlation between MDA and SOD reached R~2=0.829 and R~2=0.977 respectively, which proved that the koi experimental model could better reflect the difference of intoxication degree of different flavor Baijiu.更多还原