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Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Sichuan University (Medical Science Edition) is the property of Editorial Board of Journal of Sichuan University (Medical Sciences) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The content of ethanol in wine can affect its quality. Some edible alcohol contains small amounts of methanol, and its accumulation can cause serious health problems. Therefore, it is very important to test the contents of methanol and ethanol in alcohol products. In this paper, a rapid method for the determination of methanol and ethanol by ambient corona discharge ionization mass spectrometry was developed. The method is based on the interaction of water radical cation with methanol and ethanol, respectively. In the positive ion mode, the water dimer radical cation (H2O)2+· (m/z 36) with ambient corona discharge ionization source was prepared by using ambient corona discharge ionization source, and it was introduced into the mass spectrometer with methanol or ethanol through a dual-channel low-energy corona discharge ionization device. The two reacted with each other to form the corresponding water radical cationic complex [CH3OH+H2O]+· (m/z 50) and [CH3CH2OH+H2O]+· (m/z 64), which realized the direct and rapid qualitative and quantitative analysis of methyl alcohol and ethanol in different kinds of alcoholic beverages. The result showed that the limits of detection and the limits of quantification of methanol and ethanol were 0.011 and 0.004 mg/L, 0.038 and 0.014 mg/L, respectively. The correlation coefficients of the target ionic strength curves obtained by the interaction of different concentrations of standard methanol and ethanol with water free radical cation could reach to 0.990 4 and 0.991 1, respectively. By using this method, no methanol was detected in common alcoholic drinks, and the ethanol content in liquor was higher than beer. In the actual work, the method has good practicability through the experimental exploration and verification of different wines. This method does not require sample pretreatment, has the advantages of simple operation and fast analysis, and is especially suitable for the detection of aqueous system. This study has important guiding significance for the quantitative detection and analysis of methanol and ethanol in complex system, provides technical support for the detection of alcoholic beverages and food, and also provides an effective strategy for the quantitative detection of the content of small and medium molecular alcohols in actual samples.

The content of ethanol in wine can affect its quality. Some edible alcohol contains small amounts of methanol, and its accumulation can cause serious health problems. Therefore, it is very important to test the contents of methanol and ethanol in alcohol products. In this paper, a rapid method for the determination of methanol and ethanol by ambient corona discharge ionization mass spectrometry was developed. The method is based on the interaction of water radical cation with methanol and ethanol, respectively. In the positive ion mode, the water dimer radical cation (H2O)2+· (m/z 36) with ambient corona discharge ionization source was prepared by using ambient corona discharge ionization source, and it was introduced into the mass spectrometer with methanol or ethanol through a dual-channel low-energy corona discharge ionization device. The two reacted with each other to form the corresponding water radical cationic complex [CH3OH+H2O]+· (m/z 50) and [CH3CH2OH+H2O]+· (m/z 64), which realized the direct and rapid qualitative and quantitative analysis of methyl alcohol and ethanol in different kinds of alcoholic beverages. The result showed that the limits of detection and the limits of quantification of methanol and ethanol were 0.011 and 0.004 mg/L, 0.038 and 0.014 mg/L, respectively. The correlation coefficients of the target ionic strength curves obtained by the interaction of different concentrations of standard methanol and ethanol with water free radical cation could reach to 0.990 4 and 0.991 1, respectively. By using this method, no methanol was detected in common alcoholic drinks, and the ethanol content in liquor was higher than beer. In the actual work, the method has good practicability through the experimental exploration and verification of different wines. This method does not require sample pretreatment, has the advantages of simple operation and fast analysis, and is especially suitable for the detection of aqueous system. This study has important guiding significance for the quantitative detection and analysis of methanol and ethanol in complex system, provides technical support for the detection of alcoholic beverages and food, and also provides an effective strategy for the quantitative detection of the content of small and medium molecular alcohols in actual samples. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Today's world, there is an increasing number of people drinking alcoholic beverages. Drinking alcohol can induce several diseases and is a serious threat to human health, but whether it has a positive effect on the cardiovascular system is controversial. Traditional beliefs have suggested that small to moderate amounts of alcohol consumption (female intake of ≤ 1 standard amounts of alcoholic beverages daily, male intake of ≤ 2 standard amounts of alcoholic beverages daily, 1 standard amounts of alcoholic beverages=12-15 g pure ethanol) might be beneficial for the treatment of cardiovascular diseases (such as atherosclerotic cardiovascular disease) , whereas heavy drinking (intake of > 2 standard amounts of alcoholic beverages daily) leads to impairment of the cardiovascular system, the bidirectional effect of a "J" - shaped curve. In recent years, there has been a growing debate on whether traditional ideas are correct, involving many aspects such as the pattern of drinking, the type of alcoholic beverage and the different types of CVD that they affect. This article discusses the consensus and disagreement in the debate on bidirectional effects of drinking on cardiovascular system by pooling and analyzing recent results from relevant studies at home and abroad, finding that although there is no consistent view in the current relevant studies, most research results suggest that small to moderate alcohol consumption may benefit cardiovascular health, especially in middle-aged and elderly people with pre-existing atherosclerosis and cardiovascular disease. It may provide ideas for developing lifestyle intervention guidelines for cardiovascular disease prevention and control in the future.

ObjectiveTo support the probabilistic assessment of food contact materials with consumption parameters and methodology， the establishment of consumption data based on food contact area with different types of alcoholic beverages and different food contact materials was studied.MethodsBased on probability distribution， food contact surface area/volume ratio （S/V） data and alcoholic beverages consumption data were regarded as two independent distribution populations. Monte Carlo simulation was used to calculate the distribution of the food contact area based on consumption data. One thousand rounds of random sampling were conducted in the two populations to quantify the uncertainty.ResultsCategorized by alcoholic beverages-food contact material， beer-glass had the highest average food contact area based on consumption， with an average of 5.500 dm2/d and a 95%CI of 5.302-5.705 dm2/d. Categorized by food contact material， alcoholic beverages with aluminum coating had the highest average food contact area based on consumption， with an average of 5.213 dm2/d and a 95%CI of 4.929-5.532 dm2/d.ConclusionThe food contact area based on consumption data of alcoholic beverages can be the basic parameter for the probabilistic assessment of food contact materials of alcoholic beverages in China， which can be used for the accurate dietary exposure assessment.

Vanillin is a very important aroma compound in alcoholic beverages. It has been widely concerned because of its pleasant sweet aroma, vanilla aroma and physiological function. Vanillin has strong polarity and trace in alcoholic beverage, so conventional detection methods are difficult to effectively detect the content of vanillin in alcoholic beverage. Therefore, exploring the analysis method of vanillin in alcoholic beverage has always been a research topic. The cell wall of the raw and auxiliary materials of alcoholic beverage is rich in lignin and ferulic acid, which is an important precursor for the formation of vanillin. It can be converted into vanillin in the brewing process through metabolic pathways such as non oxidative decarboxylation reaction of fungi, bacteria and other microorganisms. In this paper, analytical method, aroma contribution, different content and formation mechanism of vanillin in alcoholic beverage are reviewed, which can provide theoretical reference for the research of vanillin in alcoholic beverage.

This experiment introduces the application of chemistry in archaeology through the detection and analysis of alcoholic beverage residues in pottery. Organic acids which are the indicators of alcoholic beverage residues are extracted through a series of experimental steps such as extraction, filtration, centrifugation and rotary evaporation, and measured by High Performance Liquid Chromatography (HPLC). Combined with archaeological background of pottery, the results of this experiment can be used to analyze the possible usage of the pottery. Based on emerging interdisciplinary archaeological chemistry, this experiment is offered to students majoring in chemistry and archaeology, which could provide insights into fundamental concepts, basic methods of sample isolation and HPLC analysis, as well as provide primary perception of the focused topic in archaeology. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Beer is a popular alcoholic beverage with microbiological stability. Though hop compound, alcohol, low pH, an extremely reduced content of oxygen in the environment of beer can prevent from most of microbial growth, the contamination of microbe during the producing process of beer is inevitable. The hop compounds derived from hop plant Humulus lupulus can impart a bitter flavor to beer and protect beer against spoilage. The hop compounds interfere with plasma membrane and dissipate the transmembrane pH gradient of Lactobacillus brevis. L. brevis 49 newly isolated from the commercially finished beer was used for this study, which shared 99% homology with L. brevis ATCC 14869 and ATCC 367. In order to maximally acquire proteomic information of L. brevis 49, the extraction methods and digestion conditions were specially investigated. For intracellular proteins, four factors including disruption method, the type of protease, digestion time and the amount of enzyme were optimized by applying the orthogonal test. For extracellular proteins, the nitrogen source of culture medium and precipitation method were optimized. Consequently, ultrasonication was chosen to disrupt bacteria. The combination of trypsin and chymotrypsin with the ratio of 1∶50 (enzyme to protein) was selected for digestion of intracellular proteins. 12 h was optimal for the incubation time. Under the optimized conditions, 527 intracellular proteins of L. brevis 49 were obtained. 0.6% yeast extract powder as a single nitrogen source in MRS broth was tested to be the optimized medium to extract the extracellular protein. The best extraction method for extracellular proteins of L. brevis 49 was trichloroacetic acid (TCA) method. 44 extracellular proteins with signal peptide were obtained. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The consumption of alcoholic energy drinks is a unique feature among manual workers in Taiwan. Growing evidence indicates that mixing energy drinks with alcohol increases safety and health risks; however, the situation in Taiwan has not been well understood. We conducted a systematic review to understand the prevalence, drinking behaviors, and the risks associated with alcoholic energy drinks. A total of 51 international studies and 8 Taiwanese studies were reviewed. Results showed that alcoholic energy drinks were popular among college students in Western countries, while in Taiwan such drinks were consumed mostly by manual workers, especially by construction workers, 20% of whom were habitual drinkers. The consumption of alcoholic energy drinks was found to correlate with the occurrence of occupational injuries, risky behaviors, and alcohol dependence, yet the causal relationships should be confirmed by longitudinal studies. Governmental policies in selected countries concerned about alcoholic energy drinks are moving towards a complete ban on the sale of such drinks. In Taiwan, recently issued regulations on the sale and labeling of alcoholic energy drinks are insufficient and should be improved. [ABSTRACT FROM AUTHOR]

Higher alcohols are one of the main by-products of Saccharomyces cerevisiae in brewing. High concentration of higher alcohols in alcoholic beverages easily causes headache, thirst and other symptoms after drinking. It is also the main reason for chronic drunkenness and difficulty in sobering up after intoxication. The main objective of this review is to present an overview of the flavor characteristics and metabolic pathways of higher alcohols as well as the application of mutagenesis breeding techniques in the regulation of higher alcohol metabolism in S. cerevisiae. In particular, we review the application of metabolic engineering technology in genetic modification of amino transferase, α-keto acid metabolism, acetate metabolism and carbon-nitrogen metabolism. Moreover, key challenges and future perspectives of realizing optimization of higher alcohols metabolism are discussed. This review is intended to provide a comprehensive understanding of metabolic regulation system of higher alcohols in S. cerevisiae and to provide insights into the rational development of the excellent industrial S. cerevisiae strains producing higher alcohols.

Objective: To examine the association between alcohol consumption and metabolic syndrome(MS) among Chinese men and women aged 18 years and older., Methods: The 2010᾿012 China National Nutrition and Health Survey(CNNHS) used multi-stage stratified cluster randomization sampling method to select study participants. Basic information, health-related behaviors and diseases history were collected by questionnaire. Drink information was collected by food frequency questionnaire. Metabolic syndrome was defined according to the updated NCEP ATP III criteria. A total of 102 591 participants aged 18 years and older were included in the analysis. Logistic regression model was performed to examine the association between alcohol consumption and MS. Restricted cubic spline(RCS) was performed to explore the dose response relation of alcohol intake and MS., Results: The drink rate was 33. 66% in Chinese adults aged 18 years and older. Compared with non-drinkers, men who consumed⇿0 g/time had a lower MS prevalence(OR=0. 77, 95%CI 0. 66-0. 90). There was a linear dose response association between alcohol intake and MS among men but not among women. In men, there was no association between drinking type and MS. The OR of MS were 0. 91(95%CI 0. 81-1. 03), 0. 90(95%CI 0. 75-1. 08), 0. 85(95%CI 0. 54-1. 36), and 0. 96(95%CI 0. 84-1. 10) among men who consumed liquor, beer, wine, and mixed liquor. Compared with non-drinkers, women who drink liquor or mixed liquor had a decrease MS prevalence. The OR were 0. 74(95%CI 0. 56-0. 98) and 0. 78(95%CI 0. 66-0. 91). The association between drinking frequency and MS had no statistical significance and the P-trend was 0. 11 in men and 0. 31 in women., Conclusion: There is a linear dose response association between alcohol intake and MS among men but not in women. Men consumed >20 g/time have an increased MS prevalence.

Objectives: To explore the effects of ADH1B and ALDH2 gene polymorphism and type of alcoholic beverage on ethanol metabolism, to provide data support for cases involving the interpretation of ethanol metabolism or back calculation of blood ethanol concentration in forensic practice., Methods: A total of 81 volunteers were selected. The genotypes of ADH1B , ADH1C and ALDH2 were obtained by a multiplex SNaPshot genotyping method. Each subject was administered with 1.0 g/kg of alcohol. About 1 mL venous blood was collected before and after the alcohol consumption at 30 min, 45 min, 1 h, 1.5 h, 2 h, 3 h, 4 h, 5 h, 6 h, 7 h and 8 h, respectively. The concentrations of ethanol and acetaldehyde in blood were determined by headspace gas chromatography. The peak times of blood ethanol concentration （ T max ）, the peak mass concentrations of ethanol （ C max ）, the area under curve （AUC） of ethanol （AUC ethanol ）, AUC acetaldehyde and ethanol elimination rates （ β ） were calculated. In order to eliminate the influence of ADH1C , the ADH1C*1/*1 carriers were grouped based on the genotype of ADH1B and ALDH2 . The data of each group were evaluated by one-way analysis of variance and pairwise comparison tests were performed by least significant difference method. The gene interactions were evaluated by two-way analysis of variance. Each parameter of three kinds of alcoholic beverage （white wine, red wine and beer） among groups was analysed by variance analysis with randomized block design., Results: There were no differences in the value of T max and C max between the groups with different ADH1B and ALDH2 genotype. The differences in the values of AUC ethanol , β and AUC acetaldehyde among some groups carrying different ADH1B and ALDH2 genotype had statistical significance, while no significant difference was observed in these parameters when one individual taking same dose of different alcoholic beverage type., Conclusions: The ethanol metabolism is associated with the related gene polymorphism, which is barely affected by alcoholic beverage type., Competing Interests: The authors of this article and the planning committee members and staff have no relevant financial relationships with commercial interests to disclose., (Copyright© by the Editorial Department of Journal of Forensic Medicine.)

A method was developed for the determination of diacetyl in liquors by high performance liquid chromatography-ultraviolet (HPLC-UV) coupled with precolumn derivatization using derivatization reagent 3,3'-diaminobenzidine (DAB). Diacetyl reacted with DAB at room temperature for 10 min. Then the separation was carried out on a high performance liquid chromatograph equipped with a diode array detector (DAD). A Shim-pack VP-ODS (250 mm×4.6 mm, 4.6 μ m) column was employed using water-methanol mobile phases for gradient at a flow rate of 0.7 mL/min and detection wavelength of 254 nm. The method showed a good linearity at diacetyl concentrations from 0.20 μ mol/L to 180 μ mol/L with the correlation coefficient ( R 2 ) of 0.999. The limit of detection ( S/N =3) and limit of quantification ( S/N =10) were 0.09 μ mol/L and 0.20 μ mol/L, respectively. The intra-day precision (RSD) was 1.28% ( n =6). The method was further evaluated in the analysis of liquor samples with the recoveries ranging from 92.0% to 103.6% and RSDs from 0.69% to 3.45% ( n =3). The method is well suitable for the measurement of diacetyl in liquor samples.

Objective: To analyze the drinking practice of people in China. The purpose is to provide the evidence to alcohol drinking control in China., Methods: The data of 2010- 2012 China National Nutrition and Health Survey was used for this study. 145263 subjects aged 15 years and over were involved., Results: The overall current drinking rate of people in China was 34. 3%, male( 54. 6%) was higher than female( 13. 3%), The 45 ~ 59 years age group ranked the highest( 38. 6%). Beer( 64. 6%)was the most, high degree wine( 38. 7%) and low degree wine( 29. 7%) were next in china drinkers. The daily alcohol consumption for drinkers was 28. 1g, 32. 8g for males and 8. 0 g for females. Daily alcohol intake( 38. 5 g) of 45 ~ 59 years were the highest. Of those who drank, 30. 4% were heavy drinkers, male( 34. 8%) was higher than female( 11. 7%). Of those who drank, 13. 9% were hazardous drinkers, male( 16. 0%) was higher than female( 4. 7%)., Conclusion: Alcohol drinking has become a public health problem in China, and the drinking behaviors varied between differentgenders and ages. Health education program should be developed and conducted, especially for males of 45 ~ 59 years old.

Objective: To explore the relationship between the relevant factors and prostate cancer among Hui and Han populations., Methods: The study involved 267 prostate cancer patients as cases (214 cases from Han population and 53 cases from Hui population) and 534 prostatic hyperplasia patients as controls (428 cases from Han population and 106 cases from Hui population). All the patients were collected from the General Hospital of Ningxia Medical University during January of 2007 to September of 2013. The level of fasting blood glucose (FBG), total cholesterol (TC), triglyceride (TG), total prostate specific antigen (T-PSA), free prostate specific antigen (F-PSA) and free/total prostate specific antigen (F/T-PSA) were collected from the clinical medical records of the patients. Data were analyzed by the conditional logistic regression method, and attributable risk proportion(ARP) was calculated., Results: In Hui population, the risk of prostate cancer for drinkers was 20.48 times higher than the non-drinkers (35.8% (19/53) to 5.7% (6/106), OR = 20.48, 95% CI: 4.95-84.66). The high level of F-PSA significantly increased the risk of prostate cancer for Hui group (83.0% (44/53) to 55.7% (59/106), OR = 4.27, 95%CI: 1.18-15.43). In contrast, the high TG level decreased the risk of prostate cancer for Hui group (18.9% (10/53) to 20.8% (22/106), OR = 0.24, 95% CI: 0.07-0.83). In Han population, the risk of prostate cancer for smokers was 1.89 times higher than the non-smokers (55.1% (118/214) to 39.7% (170/428), OR = 1.89, 95% CI: 1.28-2.78). Either high level of T-PSA or F-PSA increased the risk of prostate cancer for Han group (86.4% (185/214) to 53.7% (230/428),OR = 2.34, 95%CI:1.22-4.52;85.5% (183/214) to 56.1% (240/428), OR = 2.43, 95% CI:1.29-4.59). However, the high TG level or high ratio of F/T-PSA decreased the risk of prostate cancer (15.4% (33/214) to 18.7% (80/428), OR = 0.59, 95% CI:0.36-0.98; 53.3% (114/214) to 73.4% (314/428), OR = 0.53, 95% CI:0.36-0.78). The APRs of drinking and high level of F-PSA in Han populations were 66.6%, 62.4% in Hui populations , and the APRs of smoking and high level of T-PSA, high level of F-PSA were 33.8%, 71.3%, 67.3% in Han populations., Conclusion: Both drinking and high level of F-PSA might be the risky factors of prostate cancer while the high TG level might be protective factor for Hui group. However, for Han population, smoking, high T-PSA level, and high F-PSA level might be risky factors for prostate cancer while the high TG level and high ratio of F/T-PSA might be protective factors. In summary, the clinical relevant factors of prostate cancer may play different roles between Hui and Han populations in Ningxia region.

Objective: To describe the regional differences on patterns of alcohol consumption across 10 study in the China Kadoorie Biobank (CKB) areas involving half a million adults., Methods: The baseline survey of CKB took place in 5 urban and 5 rural areas across China during 2004-2008. Detailed information on alcohol consumption of 512 891 participants aged 30-79 years was gathered and analyzed., Results: were directly standardized on age (in 10-age groups) and education (5 groups) structure of the study population for different sex., Results: The overall prevalence rates of regular drinking (i.e., at least weekly) were 33.1% among men and 2.2% among women. Among men, the prevalence rate was seen highest in Harbin (52.0%) and Sichuan (50.2%), but lowest in Gansu (8.1%) and Haikou (18.8%). Most regular drinkers in Sichuan, Hunan, and Gansu habitually drank strong spirits (≥ 40% alcohol content), whereas beer was most commonly consumed in Harbin and Qingdao, with rice wine most commonly used in the southern regions (Haikou, Suzhou,Zhejiang and Liuzhou). Mean alcohol consumption was highest in Sichuan (414.6 g/week). Although the mean alcohol consumptions appeared lower on regular occasion in Gansu (195.2 g/week) and Henan (239.6 g/week) than in other regions, the amount consumed on special occasions in these two regions were the highest (Henan:202.3 g/day; Gansu:171.2 g/day). Similar patterns were also seen in women. Of all the regular drinkers, 82.6% of men and 56.6% of women reported heavy drinking episodes (men: >60 g, women: >40 g) on special occasions., Conclusion: The patterns of alcohol consumption including prevalence, frequency, amount, binge drinking pattern, and type of alcohol beverage varied greatly among the ten areas of CKB under study.

Objective: An isotope internal standard analytical process has been developed for the determination of phthalates (PAEs) in Chinese spirits by gas chromatography-mass spectrometry (GC-MS)., Methods: The samples alcoholicity were pre-adjusted after D4-internal standard adjunction, then were extracted with toluene. The supernatant were determined by GC-MS., Results: The calibration curves of 16 phthalates obtained were linear with correlation coefficients greater than 0.997. The calibration curves range from 0.05 - 2 microg/ml. It was effective in the determination of phthalates in Chinese spirits with recoveries of 81.8% - 120% and RSD of 0.711% - 6.63%. The limit of quantification were 0.005 - 0.05 microg/ml., Conclusion: The pre-treatment of the process was simple and fast meanwhile the determination was precise. The method has a highly sensitivity. It's suitable for all kinds of phthalates chinese spirits detection.

Taking the nine common microbial strains in liquor-making process as test objects, this paper studied the characteristics of phospholipid fatty acid (PLFA), a characteristic component of the strains cell membrane, and the relationships between the detected amount of PLFA and the biomass of the strains. There existed significant differences in the PLFA fingerprints between test bacteria, actinomycetes, molds, and yeasts, and the PLFA fingerprint of each strain could be used as the basis to distinguish species and genus. Within a certain range of the strains biomass, the detected amount of total PLFA or 16:0 was linearly correlated with the biomass. After adding different biomass Gram positive (G+) bacteria, Gram negative (G-) bacteria, and fungi in fermented grains, a significant difference was observed in the relative amount of PLFA between experimental and control samples. It was suggested that the fingerprint of PLFA could quantitatively or semi-quantitatively characterize the microbial community structure and its dynamic variation in fermented grains. By detecting the PLFA profiles of fermented grains in various liquor industries and by analyzing the microbial community structure in the fermented grains, it was substantiated that PLFA fingerprinting was of general applicability.

Objective: To understand the status and trend of alcohol consumption among adult people living in 9 provinces (autonomous region) of China from 1993 to 2006., Methods: The data was collected at the China Health and Nutrition Survey in 1993, 1997, 2000, 2004 and 2006, the subjects with complete drinking data of adult residents were involved. The sample of subjects were 7994, 8625, 9283, 9780 and 9746 among 5 round surveys respectively. Alcohol intake, drinking frequency, drinking type, drinking amount and trends of changing was analyzed., Results: The average drinking rates were 60.2% (13 201/21 919) and 9.7% (2269/23 509) among male and female respectively. The average alcohol intake was (32.2 ± 35.6) g in male and (14.0 ± 19.4) g in female drinkers. Male drinkers with primary and secondary schools or below education had the lowest level of drinking rate, which was 59.7% (985/1651), 58.7% (941/1604), 57.0% (889/1560), 55.4% (885/1599) and 53.1% (812/1529) in the 5 round surveys respectively. However, the average daily alcohol intake was the highest, which was (31.1 ± 38.2) g, (39.8 ± 42.1) g, (38.9 ± 41.3) g and (38.4 ± 43.3) g at 1997, 2000, 2004, 2006 respectively. The male drinkers with college or above education had the lowest alcohol intake, which was (21.9 ± 24.5) g, (28.8 ± 30.9) g, (24.6 ± 22.0) g and (25.0 ± 26.4) g in 1997, 2000, 2004 and 2006 respectively. Female drinkers with college or above education had the highest drinking rate, which was 21.0% (13/62), 24.5% (26/106), 16.6% (27/163), 19.7% (38/193) and 18.8% (46/245) at 5 round surveys respectively. But their average daily alcohol intake was lowest, which was (4.7 ± 3.3) g, (12.5 ± 31.9) g, (9.9 ± 18.7) g and (8.2 ± 8.5) g at 1997, 2000, 2004, 2006 respectively. And the average daily alcohol intake was the highest among female drinkers with primary and secondary schools or below education, which was (13.4 ± 16.9) g, (16.3 ± 22.4) g, (19.9 ± 26.1) g and (16.4 ± 18.0) g respectively. According to the regional distribution, the highest drinking rate of female drinker was occurred at urban female, which was 17.4% (110/631), 19.9% (147/740), 17.4% (129/741), 14.4% (117/814) and 11.3% (88/781) at 5 round surveys. Drinking every day was most popular in male drinkers, the proportion was 32.6% (3533/10 844). Drinking 1 to 2 times per week, 1 to 2 times per month, no more than 1 time per month was most popular in female drinkers, the proportion was 23.0% (410/1786), 24.6% (440/1786) and 21.2% (379/1786) respectively. Male drinkers liked liquor more (drinking rate was 81.8%, 8875/10 844). The wine drinking rate of female (22.3%, 399/1786) is far higher than that of male's (9.0%, 976/10 844) (χ(2) = 280.4, P < 0.01). The daily alcohol intake equal to or greater than 25 g of male drinkers was 42.0% (4058/9654), and the daily alcohol intake equal to or greater than 15 g of female drinkers was 25.3% (349/1378)., Conclusion: The drinking rate of adults among 9 provinces (autonomous region) was higher than that of national average level. The drinking rate and the average alcohol consumption among male and female was significantly different. Same differences was observed among education level and different regions.

DDVP was isolated from white spirits using Solid-Phase Microextraction (SPME) technique, and determined by wide-bore capillary gas chromatography (GC) coupling a flame ionization detector. This method had an excellent linearity among 0.5-12 mg/L. Correlation coefficient and minimum detectable concentration were 0.9983 and 0.05 mg/L respectively. This method enables the extraction, the enrichment and the injection to integrate into a single step, and it was free-solvent in whole process. SPME is an advanced technique for the extraction and analysis of the samples.

In this article, preliminary pharmacologic studies of Qiongjiang wine are reported a comparison of this wine with Guilingji wine is made. The results show that Qiongjiang wine has the action of roborant and sex hormones. It can improve the phagocytic function of macrophage in the abdominal cavity of mice. No toxic response has been found in acute toxicity test.