为探索银朗姆酒蒸馏过程中香气成分变化，优化蒸馏工艺，本文采用夏朗德釜式蒸馏对发酵完成的浊汁进行处理，获得不同蒸馏段的馏分，经溶剂微萃取法提取不同蒸馏段馏分的香气成分，利用气相色谱-质谱联用方法（GC-MS）并结合计算机检索技术对分离化合物进行鉴定。结果显示，不同蒸馏段银朗姆酒共鉴别出56种香气物质，其中酯类23种、醇类11种、羰基化合物5种、烷烃类5种、脂肪酸3种，还有少量的缩醛、醚、酚和杂环类化合物。在蒸馏过程中，不同蒸馏段朗姆酒的香气物质种类和含量不断发生变化。其中，酯类物质的相对含量先增加后减少，醇类物质除第五段有所上升外其余均呈递减趋势，醛酮类物质的比例则逐渐增加。本研究结果为优化朗姆酒酿造和蒸馏工艺，改善产品品质提供了科学依据和技术基础。

In order to optimize the distillation process, the aroma components changes during silver rum distillation was investigated. After fermentation, sugarcane juice was distilled in charentes potstill to obtain six fractions. The aroma components of each fraction were extracted by solvent micro-extraction and analyzed by gas chromatography - mass spectrometry (GC-MS) combined with NIST database. About fifty six kinds of compounds were isolated and identified from different distillation fractions in silver rum, including 23 esters, 11 alcohols, 5 carbonyl compounds, 5 alkanes, 3 acids, a small amount of acetals, ethers, phenols, and heterocyclic compounds. The aroma components in different distillation fractions were distinctly different during the distillation processing. The content of esters firstly increased and then decreased. The content of total alcohols showed a decreasing trend, but increased in the fifth distillation stage. Besides, the contents of carbonyl compounds increased gradually. These results provided a scientific basis to optimize the distillation process for manufacture of high-quality rum.

国家自然科学基金项目（2107608），广东省科技攻关项目（2012A020200002），广东省科技计划项目（2011B050400035），广东省教育部产学研结合项目（2011B090400361）