影响广东米香白酒饮后代谢与舒适度的关键酒体风味成分研究

为了探讨影响广东米香白酒饮后代谢与舒适度的关键成分，通过动物行为学和酒精代谢生物标志物，对4款市售广东米香白酒饮后代谢与舒适度进行评价，并对影响广东米香白酒代谢与舒适度的关键成分进行主成分分析。结果表明，各实验组在灌胃后的停滞时间比、血清中乙醇及乙醛含量方面存在显著差异性（P<0.05），异丁醇组、异戊醇组、乙醛组、己酸和乙酸乙酯组小鼠饮用后的行为抑制程度比食用酒精和其他酒样明显增强，表现为适度抑制，差异显著（P<0.05），而血液中乙醇积累量最高达到4 094 mg/kg，初步推测酒体中异戊醇、异丁醇、乙醛、己酸和乙酸乙酯是影响米香型白酒饮后代谢的关键成分。

Key flavor components affecting the post-drinking metabolism and comfort of Guangdong rice-flavor Baijiu

In order to explore the key components affecting the post-drinking metabolism and comfort of Guangdong rice-flavor Baijiu, the post-drinking metabolism and comfort of 4 commercially available Guangdong rice-flavor Baijiu were evaluated through animal behavior and alcohol metabolism biomarkers. The key components affecting the metabolism and comfort of Guangdong rice-flavor Baijiu were analyzed by principal component analysis (PCA). The results showed that there were significant differences in the stagnant time ratio and the ethanol and acetaldehyde contents in serum after intragastric administration among the experimental groups (P＜0.05). The behavioral inhibition degree of mice in isobutyl alcohol group, isoamyl alcohol group, acetaldehyde group, caproic acid and ethyl acetate group after drinking was significantly enhanced than that in edible alcohol and other alcohol samples, showing moderate inhibition, and the difference was significant (P＜0.05), while the maximum accumulation of ethanol in blood reached 4 094 mg/kg. It was preliminarily speculated that isoamyl alcohol, isobutyl alcohol, acetaldehyde, caproic acid and ethyl acetate were the key components affecting the post-drinking metabolism rice-flavor Baijiu.