建立直接进样结合气相色谱-质谱法(Gas Chromatography-Mass Spectrometry，GC-MS)，分别对100年、300年窖龄窖池的酒醅在蒸馏过程中挥发性物质变化规律进行研究，准确定性浓香型白酒中70种典型挥发性化合物，包括酯类39种，醇类14种，酸类6种、烷烃类3种，醛酮类5种，其他3种；其中46种化合物属于两个不同窖龄窖池酿造白酒中的共有成分。同时，在蒸馏过程中，丙二醇、2,3-丁二醇、乙酸、苯乙酸乙酯、十四酸乙酯、棕榈酸乙酯、油酸乙酯和亚油酸乙酯均呈上升的趋势；辛酸乙酯、丁酸己酯、己酸丁酯、庚酸乙酯、乙酸己酯、丁酸丁酯、戊酸乙酯、乙酸异戊酯、正丁醇、戊醇、2-甲基丁醇呈下降的趋势；己酸、丁酸、己醇、辛醇均增加。本研究初步阐释了不同窖龄馏分酒中风味物质的含量差异，发掘了不同馏分酒蒸馏过程中风味物质含量与流酒时间之间的关系，为酒企科学蒸馏、质量摘酒和分级贮存提供了科学数据。

A direct injection combined with Gas Chromatography-Mass Spectrometry (GC-MS) was established to study the variation of volatile substances in the distilled fermented grains with 100 years and 300 years, and 70 volatiles compounds in Luzhou flavor liquor were indentified, including 39 esters, 14 alcohols, 6 acids 3 alkanes, 5 aldehyde ketones and other 3 compounds, in which 46 compounds were found out both in the two kinds of liquors. In the process of distillation, propylene glycol, 2,3-butanediol, acetic acid, phenyl ethyl acetate, ethyl myristate, ethyl palmitate, ethyl oleate and ethyl linoleate were all rising, and ethyl caprylate, hexyl butyrate, butyl caproate, ethyl heptanoate, hexyl acetate, butyrate butyrate, ethyl pentanoate, isoamyl acetate, n-butyl alcohol, n-amyl alcohol and 2-methyl butanol showed a decreasing trend. In addition, hexanoic acid, butanoic acid, 1-hexanol, 1-octanol showed an increasing trend. The study initially investigated the difference of flavor substances in the distillation liquor from different pit ages, and explored the relationship between the content of flavor substances and the flow time of liquor in the distillation process of different distillates. The results provided a scientific basis of liquor distillation, efficiently liquor selection and optimized storage.

酿酒生物技术与应用四川省重点实验室开放基金项目（NJ2016-01）；白酒风味化学与质量控制四川省高校科研创新团队建设项目（16TD0026）；固态酿造研究四川省院士（专家）工作站开放基金项目（GY2015-03）