The viscosity of Chinese rice wine gradually increases with the maturing process, resulting in a better taste due to longer contact with the tongue. Herein, the structure of water-ethanol was detected by hydrogen nuclear magnetic resonance (1 H-NMR) and viscosity measurement to define the strength of hydrogen bonding. Through single-factor experiments, it can be seen that most of the flavors have a promoting effect on alcohol-water hydrogen bonding, with the exception of aldehydes. And the factors influencing hydrogen bonding in decreasing order were determined by Plackett-Burman (PB) test. The relationship between hydrogen bonding strength and flavor in Chinese rice wine with 18% (v/v) alcohol concentration was investigated through multiple regression analysis, with an adjusted R 2 of 0.925. The results of study provide important insight for the quality control and molecular mechanism of viscosity increasing during Chinese rice wine aging. 1 H-NMR y estudios de viscosidad del enlace de hidrógeno del vino de arroz chino RESUMEN La viscosidad del vino de arroz chino aumenta gradualmente durante su añejamiento, haciendo que su sabor sea más agradable debido a su contacto más prolongado con la lengua. El presente estudio detectó la estructura de agua-etanol empleando la resonancia magnética nuclear de hidrógeno (1 H-NMR) y la medición de la viscosidad para definir la fuerza de adhesión del hidrógeno. A través de experimentos de factor único se comprobó que la mayoría de los sabores promueve la adhesión del hidrógeno al alcohol-agua, excepción hecha de los aldehídos. La prueba Plackett-Burman (PB) determinó los factores que, en orden decreciente, inciden en la adhesión del hidrógeno. Utilizando un análisis de regresión múltiple, se investigó la relación existente entre la fuerza de adhesión del hidrógeno y el sabor del vino de arroz chino mediante la concentración de alcohol 18% v/v, con una R 2 ajustada de 0.925. Los resultados del estudio proporcionan importantes conocimientos para el control de calidad y el mecanismo molecular que provoca la creciente viscosidad del vino de arroz chino durante su añejamiento.

This study investigates the antihypertensive effect of a Chinese herbal formula (Salvia miltiorrhiza compound recipe, SMCR) and analysed its underlying mechanisms of action using hypertensive male Sprague Dawley rats. Hypertension was induced by the addition of 5% fructose to drinking water and placing the rats on a high-fat and high-salt diet. The animals were divided into six groups of eight rats each: the untreated control group, a high hypertensive group (HMG), SMCR three-dose groups (LDG, MDG, HDG), and a captopril positive control group. Body weight, systolic blood pressure (SBP), diastolic blood pressure (DBP), and heart rate were measured once a fortnight. At the end of the study, a number of indicators related to hypertension were detected. Kidney tissue was stained using H&E. The hypertension model was successfully established by the high-fructose, high-salt and high-fat diet. Compared with the model group, SMCR could reduce SBP and DBP, and decrease the levels of renin, AngII, ET-1, TG, total cholesterol, LDL-C, left ventricular hypertrophy index, HW/BW, uric acid, and insulin (p < 0.05). SMCR could increase the levels of nitric oxide, eNOS and HDL-C (p < 0.05). There was no effect on weight or heart rate (p < 0.05), and there were no pathological changes in the kidney. The analysis of the experimental data shows that the SMCR has a significant effect on reducing hypertension, regulating abnormal lipid metabolism, and slightly affects insulin and uric acid levels.

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