Development, Function Evaluation and Functional Constituent Determination of an Antialcoholic Beverage

An anti-alcoholic beverage was developed from traditional plant materials (Kudzu root, flower of kudzuvine, hovenia dulciis Thunb, licorice root) in this study. Orthogonal experimental design was applied to determine the optimal beverage formulation. The sensory qualities, microbial load, physicochemical properties, antialcoholic function and the functional constituents of the beverage were also evaluated. The animal experiment results showed that by giving the beverage 30 min before alcohol-drinking, the number of drunken rats decreased significantly by 20% (p＜0.05) and the maintaining time of drunken rats was shortened significantly by 52.82% (p＜0.05) compared with control. And the maintaining time could be shortened extremely significantly by about 32.70% (p＜0.01) compared to control group by giving the beverage after rats getting drunk. Total flavonoid content (293.2 mg/L) and 6 flavonoids were determined qualitatively and quantitatively, puerarin (65.486 mg/L), tectoridin (24.866 mg/L) and myricetin (5.015 mg/L) were detected, which explained the anti-alcoholic function of the beverage.

並列關鍵字

Anti-alcoholism ； beverage ； function evaluation ； functional constituent

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