Preparation and Evaluation on the Toxicological Safety and Stability of Deer Blood Wine
|School||Nanjing Agricultural College|
|Course||Of Food Science|
|Keywords||Deer blood wine preparation toxicity stability|
Deer blood wine was prepared through special process using white wine as the basic raw material, which added blood of red deer, deer antler, jujube, longan, wolfberry fruit, ginseng and so on. It has function such as building up health, anti-fatigue, nourishing liver and kidney, improving sexual, immunity and disease resistance function. Therefore, deer blood wine is a kind of muti-purpose wine which sets of health, prevention, anti-aging. It has prospects for utilization and development. At present, there was fewer types of deer blood wine in domestic market, mixing deer blood and wine was the traditional methods. This kind of deer blood wine contained a lot of insoluble material, and the appearance of product was not accepted by consumers. What’s more, active ingredients lose seriously leads to reduction for absorption and utilization of bodies. In view of the current research and application of deer blood wine, this paper presented a new type of production process, the evaluation of safety toxicology and stability were also involved. The main conclusions are as follows:1. The deer blood wine obtained by new preparation process showed a reddish brown, clean and transparent liquid and fragrance, mild taste.2. The negative results of genetic toxicity test (Ames test, bone marrow cell micronucleus test, mouse sperm abnormality test) indicated that there was no genotoxicity in deer blood wine.3. The result of 30-day rats feeding test showed that general condition, body weight and weight gain, food efficiency, hematology. blood biochemistry, weight of organs and high dose group pathological examination of three dose group animals were normal. The feed dosage of high dose group of male and female rats was 150ml/kg.BW/d, it was 162 times more than the body recommended intake (0.92 ml/kg.BW/d).4. Three batches of deer blood wine were tested for stability indicators. The results showed that cholesterol esters were detected in all batches. The contain of panaxoside was remained stability in 90 days. There was no significant change in its content of alcohol, total acid, solids, methanol. Fusel oil levels increased slightly in first 60 days and decreased significantly in 60-90 days. Heavy metals such as lead (Pb), manganese (Mn), Arsenic (As), the total number and types of colony remained stability and not excessive. The patheogen were not checkout too. These results indicated that the kinds of deer blood wine showed good stability.