酵素果汁饮料工艺优化及其解酒护肝功效研究OA

With the expansion of the drinking population,plant-based beverages with alcohol detoxification and hepatoprotective effects have broad market prospects.This study employed single-factor analysis and response surface methodology to optimize the processing conditions of fermented juice beverages.Additionally,a human alcohol breath test and a zebrafish drunkenness model were used to investi-gate their effects on alcohol detoxification and hepatoprotection,providing a theoretical basis for the application of such beverages.The re-sults showed that the optimal processing conditions for the fermented juice beverage were:a solid-to-liquid ratio of 1∶30(g∶mL)for the fer-mented material,0.09％Ampelopsis grossedentata powder,0.03％turmeric,and 0.01％sucralose,yielding a sensory score of(88.75±0.31).Compared with the control group,within 30 minutes of consuming the fermented juice beverage,the rate of decline in exhaled al-cohol concentration in humans accelerated,and sobering time was shortened by 2 h.Furthermore,within the maximum tolerated concentra-tion,the beverage exhibited significant sobering effects on ethanol-induced excitement-phase drunken zebrafish,with a more pronounced effect observed at higher doses.Meanwhile,the auxiliary protective effect against alcoholic fatty liver increased with the concentration of bev-erage,indicating that fermented juice beverages at appropriate concentrations possess alcohol-detoxifying and liver-protective properties.