臺灣博碩士論文加值系統

喝酒是導致痛風與高尿酸血症危險因子，主要原因乃是酒中含嘌呤及酒精。嘌呤在人體代謝最終產物是尿酸以及酒精的代謝會使血中的尿酸濃度升高，因此以高效能液相層析儀定量分析市面上各種常見的酒類的嘌呤含量。再用含有已知量嘌呤及酒精濃度的飲料由原住民痛風病人自願試飲。個案選取屏東縣牡丹鄉排灣族的原住民痛風病人及非痛風個案各九名，將他們隨機分配三組，分別試飲果汁（不含酒精及嘌呤）、米酒（含酒精及不含嘌呤）、啤酒（含酒精及含嘌呤）。試飲後觀察其體內血中尿酸濃度的變化。
研究結果顯示，各種酒類中以紹興酒的嘌呤含量最高59.99ug/ml、其次是台灣生啤酒42.84ug/ml，蒸餾酒的嘌呤為最低，其嘌呤的含量接近0。若以嘌呤/酒精的ratio來看，以啤酒類的ratio最高，其次為紹興酒、混成酒、蒸餾酒最低，攝取相同的酒精重量，則以啤酒類攝取嘌呤的量最高。在人體試飲實驗，原住民痛風病人喝啤酒及喝米酒的個案試飲後血中尿酸濃度上升比例達到最高點時分別為8.17﹪、6.13﹪。喝果汁的個案只上升1.28﹪。喝酒的個案其體內尿酸濃度上升的比例明顯的高於喝果汁的個案。在尿中尿酸代謝，原住民痛風病人喝啤酒及米酒的個案，試飲前及試飲後六小時，尿中的尿酸濃度分別下降37.89﹪、62.42﹪。喝果汁的個案只下降0.58﹪。酒引起高尿酸血症是因為酒中的酒精代謝，影響尿酸由腎臟排出所引起。啤酒中含有酒精及嘌呤，由於酒精及嘌呤的雙重影響所以造成體內尿酸濃度上升比例高於喝米酒個案。

Alcohol consumption has long been associated with hyperuricemia and gouty arthritis. Uric acid is a well known cause of hyperuricemia. After metabolism Uric acid is the ultimate product of purines. Alcohol is thought to cause hyperuricemia by reducing uric acid excretion. Therefore the purine content of several alcoholic beverages was measured by High performance liquid chromatography. Aborigines gout patients drink alcoholic beverages which content the known quantity of purines and alcohol and then observing the fluctuation of uric acid in serum.
The result of our study showed that the quantity of purines in shaohsing wine which contents 59.99ug/ml is the most and then is Taiwan raw beer which contents 42.84ug/ml. Of purines/alcohol ratio, ratio of beers is the highest and ratio of distilled alcoholic beverages is the lowest. It means that ingesting the same quantity of alcohol, the purine contents of beers is more higher than other alcoholic beverages. The result of our study showed that a rise of serum urate, a 30-50% reduction of uric acid excretion and an elevation of serum lactate following ethanol

第一章 緒論
第一節、研究背景……………………………….1
第二節、研究目的……………………………….3
第二章 文獻探討
第一節、痛風及高尿酸血症…………………….4
第二節、嘌呤的代謝途徑……………………….5
第三節、尿酸的生成和排泄…………………….5
第四節、酒精的代謝…………………………….7
第五節、痛風及高尿酸血症的相關因子……….7
第三章 研究設計與方法
第一節、酒類嘌呤含量的分析…………………10
第二節、研究對象………………………………14
第三節、研究工具………………………………15
第四節、研究方法………………………………15
第五節、變項之操作型……………………....17
第六節、資料處理………………………………17
第四章 研究結果
第一節、酒類嘌呤含量……………………..19
第二節、個案基本資料………………………20
第三節、變項分析…………………………..20
第五章 結論與探討
第一節、討論………………………………….24
第二節、結論………………………………….26
第三節、建議………………………………….26
參考文獻……………………………………..45

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