Li Yinghua1, Zhu Wei1 * *, Yang Yixuan 2, Yang Weimin 2, Fu Guoming2
(1.Zhejiang University Industrial Technology Research Institute，Zhejiang Hangzhou 310058；2 Zhejiang Gold Kropn Biological Technology Co.,Ltd ，Zhejiang Quzhou，324000）

Abstract
Object: Compare anti-hangover function of MCP with different degree of esterification and molecular weight.
Method: ICR mice were grouped according to the type of given pectin, through observing anti-drunk experiments, compare the difference of anti-drunk effect between MCP with different molecular weight and degree of esterification.
Conclusion: MCP’s anti-alcohol effect is associated with its degree of esterification and molecular weight, MCP with low DE and high molecular weight has best anti-hangover effect, and the function exhibits positive dose-effect relationship.