影响浓香型白酒醉酒程度的风味物质特异性分析

为研究影响浓香型白酒醉酒程度的关键成分，通过动物行为学和酒精代谢生物标志物，对八款市售浓香型白酒醉酒程度进行评价，结合酒体成分主成分分析（PCA）影响浓香型白酒醉酒程度的主要成分，并通过体外酶学实验探究其对乙醛脱氢酶（ALDH）的影响。结果表明，异戊醇和正丙醇对醉酒程度有负面影响，异戊醇质量浓度为20～310 mg/L范围时，乙醛脱氢酶活力随着异戊醇质量浓度的升高而降低；正丙醇质量浓度在30～500 mg/L范围时，乙醛脱氢酶活力随着正丙醇质量浓度的升高而降低。由此推断，异戊醇、正丙醇含量过高会降低乙醛脱氢酶活力，使得乙醛在体内累积，从而影响浓香型白酒醉酒程度。

Analysis of flavor substances affecting the intoxication of strong-flavor Baijiu

In order to study the key components affecting the intoxication of strong-flavor Baijiu (Chinese liquor), eight kinds of strong-flavor Baijiu were evaluated by animal behavior and alcohol metabolic biomarkers, and the main components affecting the post-drinking intoxication of strong-flavor Baijiu were analyzed by principal component analysis (PCA), and their effects on acetaldehyde dehydrogenase (ALDH) were explored by in vitro enzyme experiments. The results showed that isoamyl alcohol and n-propanol had negative effects on intoxication degree, the ALDH activity decreased with the increase of isoamyl alcohol concentration in the range of 20-310 mg/L, and decreased with the increase of n-propanol concentration in the range of 30-500 mg/L. It is inferred that the high content of isoamyl alcohol and n-propanol could reduce the activity of ALDH and make acetaldehyde accumulate in the body, thus affecting the intoxication of strong-flavor Baijiu.