酒饮宿醉通常是指饮酒后给身体带来的一系列的不适症状，包括脱水、头痛、恶心、呕吐、失眠等。相对准确的酒饮宿醉程度评估，有利于区分酒样差异，促进酒厂产品质量升级，同时引导消费者养成适量、舒适饮酒的习惯。然而，目前关于酒饮宿醉程度的评价尚无详尽方法。因此，本论文在对酒样主要微量成分分析基础上，以量表方法进行酒饮后舒适度评价，研究量表评价结果与酒样主要微量成分、宿醉后生物指标的相关性。具体研究结果如下：

（1）酒饮后舒适度量表评价与酒样主要微量成分相关性研究。建立了气相色谱-火焰离子化检测器（GC-FID）法检测白酒中的醇、醛、酯以及离子色谱（IC）法检测白酒中的有机酸的方法，获得了五款酒样的主要风味成分，主成分分析表明，正丙醇、异戊醇、己酸乙酯、正已酸对五款酒样风味贡献度最大。

选用4种不同宿醉量表，通过对100名饮酒后志愿者的调查，确定了一种添加了“口干”症状用作负舒适度的量表用于评估酒样宿醉严重程度，并制定了正舒适度量表用于评估酒样的喜好度。利用确定的正、负舒适度量表调研五款酒样饮后的宿醉程度，表明饮后1 h常出现的典型宿醉症状为嗜睡、头晕、心悸、注意力不集中、疲倦、心跳加速问题，常出现的高频正性情绪是兴奋、舒适、愉悦、喜好、满足、兴趣。通过SPSS软件进行相关性分析表明正丁酸、正己酸、β-苯乙醇、仲丁醇、丁酸乙酯、己酸乙酯为影响宿醉的正向因子，降低宿醉严重程度；乙醛、乙缩醛、乙酸乙酯、乳酸乙酯、甲醇、正丙醇、乙酸为影响宿醉的负向因子，增加宿醉严重程度，明晰了基于所选酒样的风味成分与宿醉的关系。建立了舒适度量表与白酒主要微量成分整体之间的回归方程，R²＞0.8拟合度良好，可用于预测相似酒样舒适度。

基于上述结果，量表可与酒中的微量成分相结合作为评价宿醉程度的方法。

（2）酒饮后生物样本分析与舒适度量表评分相关性研究。首先建立了高效液相色谱同时检测尿液中5-HT（5-羟色胺）的代谢物5-HTOL（5-羟基色醇）与5-HIAA（5-羟基-吲哚乙酸）的方法，改善了顶空-气相色谱检测尿液样本中乙醇含量的检测方法。可用于测定饮用酒样后饮酒者唾液中5-HT代谢水平的变化及体内尿液乙醇代谢速率快慢。

酶联免疫试剂盒法检测酒饮前后唾液中的IL-6（白细胞介素-6）、CgA（嗜铬粒蛋白 A）、lgA（免疫球蛋白A）、EPI（肾上腺素）含量，发现口腔乙醇残留不会影响这几项指标的检测，可用于评估酒样饮后人体的炎症水平、精神压力水平、机体免疫状态、兴奋度。采用生化法的LD(乳酸)试剂盒检测酒饮前后唾液中乳酸水平，评估酒饮后疲劳程度，采用冰点渗透压仪检测酒饮前后唾液渗透压变化，评估酒饮后唾液渗透压变化，采用呼气式酒精测试仪测定饮后呼气酒精含量，评估酒样饮后呼气乙醇代谢速率。之后对生化指标与量表，生化指标与酒样微量成分进行相关性分析。

上述研究结果表明，CgA和IL-6、lgA与酒后宿醉程度具有较高的相关性，LD与疲倦感受，CgA与放松情绪，渗透压与口干症状，EPI与兴奋情绪相关性较高，说明主观报告和客观生化指标的一致性。量表可与饮后唾液、尿液样本中生物标志物相结合作为评价宿醉整体或某一宿醉症状的方法。

A hangover usually refers to a series of unpleasant symptoms caused by drinking alcohol, including dehydration, headache, nausea, vomiting, insomnia and so on. A relatively accurate assessment of the degree of alcohol hangover is conducive to distinguishing the differences between wine samples, promoting the upgrading of the quality of winery products, and guiding consumers to develop the habit of moderate and comfortable drinking. However, there is currently no detailed method for assessing the degree of alcohol hangover. Therefore, based on the analysis of the main trace components of the wine sample, this thesis evaluated the comfort level of the wine after drinking with the scale method, and studied the correlation between the scale evaluation results and the main trace components of the wine sample and the biological indicators after hangover. The specific research results are as follows:

(1) Study on the correlation between the evaluation of post-drinking comfort scale and the main trace components of wine samples. A gas chromatography-flame ionization detector (GC-FID) method was established to detect alcohol, aldehydes and esters in liquor and an ion chromatography (IC) method to detect organic acids in liquor. The main flavor components of five liquor samples were obtained. Principal component analysis showed that n-propanol, isoamyl alcohol, ethyl caproate and n-caproic acid contributed the most to the flavor of five liquor samples.

Four different hangover scales were selected and 100 volunteers were investigated after drinking. A negative comfort scale with dry mouth symptoms was developed to evaluate the severity of hangover, and a positive comfort scale was developed to evaluate the preference of alcohol samples. Using the confirmed positive and negative comfort scale to investigate the degree of hangover after drinking the five wine samples, the results showed that the typical hangover symptoms frequently appeared 1 h after drinking were lethargy, dizziness, palpitations, inattention, fatigue and heartbeat problems, and the frequent high frequency positive emotions were excitement, comfort, pleasure, liking, satisfaction and interest. The correlation analysis by SPSS software showed that n-butyric acid, n-caproic acid, β-phenylethanol, secondary butanol, ethyl butyrate and ethyl caproate were positive factors affecting hangover, which reduced the severity of hangover. Acetaldehyde, acetal, ethyl acetate, ethyl lactate, methanol, n-propanol, acetic acid were the negative factors affecting hangover, increasing the severity of hangover, and clarified the relationship between flavor components and hangover based on the selected wine sample. The regression equation between the comfort scale and the main trace components of liquor was established, and the R² > 0.8 fit was good, which could be used to predict the comfort of similar liquor samples.

Based on the above results, the scale can be combined with trace components in wine as a way to evaluate the degree of hangover.

(2) Correlation study between biological sample analysis and comfort scale score after drinking alcohol. A method for simultaneous determination of 5-HT metabolites 5-HTOL (5-hydroxy-chromoalcohol) and 5-HIAA (5-hydroxy-indoleacetic acid) in urine by high performance liquid chromatography (HPLC) was established to improve the detection method of ethanol content in urine samples by headspace-gas chromatography. It can be used to determine the change of 5-HT metabolism level in saliva and the rate of alcohol metabolism in urine after drinking wine samples.

The contents of IL-6 (interleukin-6), CgA (chromogranin A), lgA (immunoglobulin A) and EPI (Epinephrine) in saliva before and after drinking alcohol were detected by ELISA kit. Oral ethanol residues did not affect the detection of these indexes. It can be used to evaluate the inflammation level, mental stress level, immune state and excitability of human body after drinking wine. The LD(lactic acid) kit of biochemical method was used to detect the lactic acid level in saliva before and after drinking, and the fatigue degree after drinking was evaluated. The change of saliva osmotic pressure before and after drinking was detected by freezing point osmolometer, and the change of saliva osmotic pressure after drinking was evaluated. The breath alcohol content after drinking was determined by breath breathalyzer, and the alcohol metabolism rate of breath after drinking was evaluated. Then the correlation between biochemical indexes and scale, biochemical indexes and trace components of wine samples was analyzed.

The above results showed that CgA and IL-6, lgA were highly correlated with the degree of hangover after drinking, LD was highly correlated with fatigue, CgA was highly correlated with relaxed mood, osmotic pressure was highly correlated with dry mouth symptoms, and EPI was highly correlated with excitement, indicating the consistency of subjective reports and objective biochemical indicators. The scale can be combined with biomarkers in saliva and urine samples after drinking as a way to evaluate the overall hangover or the symptoms of a particular hangover.

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