A research result on drunkenness evaluation from our school is published on the journal MedChemComm as a cover paper
time: 2017-02-15




MedChemComm, a journal of Royal Society of Chemistry (RSC) recently published a cover paper entitled Evaluation of intoxicating effects of liquor products on drunken mice (2017,8 (1): 122-129.doi:10.1039/C6MD00491A), which was co-authored by the research teams from School of Bioscience and Bioengineering, South China University of Technology and Guangdong Jiujiang Distillery Co., Ltd.

The highlight of this paper is the first time to propose the concept of intoxicating degree (ID) to demonstrate the degree of intoxicating activity for consuming liquor products. In this paper, a mice model was designed for the evaluation of liquor product IDs. The intoxicating effects of liquor products were investigated by blood alcohol concentrations (BAC) and behaviour abilities of mice including righting reflex, running and forced-swim abilities. A linear regression model between comprehensive drunkenness degree (CD), calculated by integrating BAC and the behaviour abilities, and alcohol-feeding dosages (W), was established (R2 > 0.9) with the slope of K. The ratio of the K values of liquor products to that of alcohol solution was used to express the ID. If the ID value is less than 1, the liquor product will have a lower intoxicating effect when the same amount of alcohol content is consumed and vice versa.

This work had also been authorized as a granted Chinese invention patent (201510058545.2) by last year. It has important theoretical significance and application value on filling in the blank in related quality indicators and testing methods about distilled liquors, on contributing to the standard upgrade for China's liquor manufacturing industry and positively promoting distillery to optimize the liquor manufacturing process and enhance the quality of liquor.