复旦大学的一项研究表明：乙醇脱氢酶-1B(ADH1B)的第7型变种存在于约70%的汉族人体内，这种酶能够分解与乙醇结构类似的存在于酒精中的毒素。这意味着，相比于欧美人群，汉族人群具有更多化解酒精毒素的能力。因为这种基因的形成年代与“杜康酿酒”这一故事发生的时间相吻合，因此被专家称为“杜康基因”。

　　Du Kang gene is a type of alcohol dehydrogenase enzyme that can dissolve certain toxic substances in alcohol or decaying food. Du Kang is a semi-legendary inventor of liquor。

　　“杜康基因”是乙醇脱氢酶的一种，它可以分解酒或腐烂的食物中的有毒物质。传说中杜康是发明酒的人。

　　In the early stage of winemaking, the process was not refined and was bound to produce many toxins. Moreover, people lacked understanding about not eating food that had been stored too long. Some died of poisoning as a result, leaving those whose bodies were better able to break down toxins to survive and pass on their genes。

　　早期，人类酿酒的工艺不够完善，酿造过程中会产生很多毒素。另外，粮食储存不当发酵后，会产生毒素，而当时的人们因为不知情，还在不断食用。于是，很多人都因为食物中毒死了，但是体内含有这种基因的人就能够降解这一毒素存活下来。长此以往，这一基因在体内得以强化并遗传给了后代。