| Objectives:This study was designed to observe the influence of rat liver after drinking several edible liquor, and analyze amino acids and aroma compositions of the several edible liquor.Methods:Eight weeks age male Sprague-Dawley rats were randomly divided into nine groups:control group, maotai(The following called NO.1 liquor) high and low dose group, xijiu(The following called NO.2 liquor) high and low dose group, dong jiu(The following called NO.3 liquor) high and low dose group, maohejiao(The following called NO.4 liquor) high and low dose group. Liquor irrigation stomach 2 months (the high-dosage groups 8ml/kg. D, low doses groups 4ml/kg. D; two points,9:00am,5:00pm each irrigation stomach once), the last time, fasting stomach 12 hours, after Liquor irrigation stomach, taking liver tissue after taking blood by the inferior vena cava. By colorimetric measure liver function, antioxidant capacity; Using organization chemical methods observe changes in the structure of liver; Using GC-MS method detection liquor aroma compositions; with L-8800 amino acid analyzer test of amino acid content in liquor, With SPSS software analysis test results.Results:①Liver function test:after irrigation stomach two month,alanine aminotransferase, aspertate aminotransferase),r-glutamine acyl transfer an enzyme that were higher than the control group(p< 0.05); group The same liquor how high and low doses between the groups the difference was not statistically significant (p> 0.05) different liquor doses group is different. (p<0.05)②Liver cells and its structure form:HE sliced:light-microscopy found parts of low dose group in small amounts empty bubble sample denaturation; High doses of each sample there are empty bubble compared to normal; Sudan dyeing slice:Normal group negative,each experimental group are positive, but high doses group have more positive grain and wide distribution than low dose group; the fourth high and low doses of liquor tasting group than the other group were more positive particles; Masson dyeing slice:normal group did not collagen fiber hyperplasia, low dose group collagen fiber without apparent hyperplasia, high dose group except NO.1 liquor groups do not have apparent hyperplasia outside to the other three groups, are obviously hyperplasia.③Liver anti-oxydation ability test:SOD:each group is better than that of normal high; GSH:Low doses of NO.1 liquor is higher than normal group (p< 0.05);MDA:Low doses of NO.2 liquor is lower than the normal group (p<0.05).④Test Liver ADH (ethanol dehydrogenase):each group (except high dose acquisition of NO.2 liquor,NO.4 liquor) are higher than normal ADH value (p<0.05); low dose group of NO.1 liquor,NO.3 liquor group are higher than the other two groups,(p< 0.05);The high-dosage groups NO.3 liquor group is higher than NO.4 liquor (p< 0.05); there was not statistically significant different between the high and low doses groups of The same liquor.⑤The composition of amino acid is different between the four kind of liquor NO.1 liquor is detected fifteen kinds of amino acid, it contains six kind of amino acids necessary for human body; NO.2 liquor is detected nine kinds of amino acids, contains five kind of essential amino acid; NO.3 liquor is detected eight kind of amino acids, contains three kind of essential amino acid; NO.4 liquor is detected two kinds of amino acid homocystein, phenylalanine⑥Different liquor aroma compositions varieties and contents are different. NO.1 liquor is detected 77 compounds, NO.2 liquor is detected 36 compounds, NO.3 liquor is detected 22 kinds of compounds,4 tasting only is detected caproic acid a compound.Conclusion:①After drinking 2 months, ALT, AST and r-GT heighten; Liver appear fiber hyperplasia, the degree of hyperplasia is related with the species of liquor, the group of NO.1 liquor has the lowest hyperplasia; Liver cells appear steatosis; the degree of Change is related with the types of liquor.②After drinking 2 months, the SOD of experimental group is higher than the normal group.③Drinking two months can increase the rat liver ADH activity, and the degree of increase is related with the types of liquor④Several liquor were not detected free amino acid, but four kind of liquor are detected the amino acid hydrolysis, And their content and sort is very different.⑤Different liquor aroma Composition varieties and content difference is bigger, NO.1, NO.2,NO.31iquor contain different alcohols, acids, esters, aromatic compounds; NO.1 liquor contains only caproic acid a compound... |
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