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为估计全麻对体温及温度调节反应的影响，应用食管温度监测和前臂－指尖温差级数方法对４０例ＡＳＡⅠ～Ⅱ静脉普鲁卡因－芬太尼麻醉的胃癌根治术病人进行研究。麻醉诱导前平均食管温度为３６．５２±０．１６℃，前臂－指尖温差为１．２１±０．３２℃。诱导后４５ｍｉｎ，食管温度降低为３５．８１±０．３８℃，９０ｍｉｎ后降为最低值３５．５５±０．３２℃，并形成低温稳定期，手术结束时食管温度可达３６．１７±０．３８℃（与诱导前相比Ｐ＞０．０５）。前臂－指尖温差自麻醉诱导后４５ｍｉｎ始≥４℃，随着食管温度降低此差值逐渐增大，术中最高可达１０．５℃。此差值的增加主要由于指尖温度下降所致。手术结束时此值仍维持在８．２±０．１℃。结论：全麻病人术中存在活跃的温度代偿反应，通过外周血管收缩可有效的减少热量弯失和防止体温进一步下降。
To estimate the effects of general anesthesia on body temperature and temperature regulation, 40 patients with ASA Ⅰ ~ Ⅱ intravenous procaine-fentanyl anesthesia for radical resection of gastric cancer were studied with esophageal temperature monitoring and forearm-fingertip temperature difference series method. The mean esophageal temperature before anesthesia induction was 36.52 ± 0.16 ℃, and the forearm-fingertip temperature difference was 1.21 ± 0.32 ℃. At 45 min after induction, the esophageal temperature was reduced to 35.81 ± 0.38 ° C and decreased to the lowest value of 35.55 ± 0.32 ° C after 90 min, forming a stable low-temperature period. The esophageal temperature at the end of operation reached 36.17 ± 0 .38 ℃ (P> 0.05 before induction). Forearm - fingertip temperature from anesthesia induced 45min after the beginning ≥ 4 ℃, with the esophageal temperature decreased the difference gradually increased intraoperative up to 10.5 ℃. The increase in this difference is mainly due to a decrease in the temperature of the fingertips. This value is still maintained at 8.2 ± 0.1 ℃ at the end of surgery. CONCLUSION: There is an active temperature compensation during operation in general anesthesia, which can effectively reduce the heat loss and prevent further decrease of body temperature through peripheral vasoconstriction.