关键词: 果胶, 酯化度, 分子量, 解酒, 抗醉酒

Abstract: The objective of this study was to compare the antialcoholism effects of pectins with different degrees of esterification and molecular weight.ICR mice were randomly divided into groups with different types of pectins.The antialcoholism effects were observed through antialcoholism experiment and drunkprevention experiment.The results showed that the effects of antialcoholism were in the following sequence:the medium dose pectin with low degree of esterification and low molecular weight>low dose pectin with low degree of esterification and low molecular weight>pectin with low degree of esterification and macromolecule>pectin with high degree of esterification and macromolecule>Haiwangjinzun>galacturonic acid=glucose>physiological saline;the effects of drunkprevention were in the following sequence:the medium dose pectin with low degree of esterification and macromolecule> Haiwangjinzun>low dose pectin with low degree of esterification and macromolecule>glucose= pectin with low degree of esterification and low molecular weight>pectin with high degree of esterification and macromolecule=galacturonic acid>physiological saline.Based on these results,it was concluded that the pectin with low dose pectin with low degree of esterification and macromolecule has a better drunk-prevention effect than other pectins.The antialcoholism effects of pectin has relationship with its esterification degree and molecular weight.

Key words: pectin, esterification degree, molecular weight, antialcoholism, drunk prevention