以大麦芽、绿豆为原料，研制绿豆格瓦斯饮料，采用单因素及正交试验对格瓦斯发酵工艺进行优化，并采用顶空固相微萃取-气相色谱-质谱联用技术(SPME-GC-MS)分析绿豆格瓦斯挥发性风味成分，利用反相高效液相色谱仪对其有机酸进行分析。结果表明：绿豆格瓦斯采用Lager酵母不带渣发酵风味更佳，最佳原料配比和发酵工艺是绿豆：大麦芽1:9、接种量3%(V/V)、接种比（酵母菌:乳酸菌）2:1、发酵温度29 ℃、发酵时间18 h。绿豆格瓦斯中主要挥发物质为醇类化合物（含量71.05%），酯类化合物（含量13.45%），有机酸中乳酸含量最高，为7.22 mg/mL，苹果酸次之，为2.12 mg/mL，不含草酸。本试验优化了绿豆格瓦斯的工艺，并对其挥发性成分及有机酸进行了初步分析，为格瓦斯中香味物质及有机酸的认识和绿豆相关产品的开发提供了理论依据。

With barley malt and mung-bean as the raw material to produce kvass drinks and the optimum production process conditions were determined by single factor experiment and orthogonal experiment. The volatile compounds in mung-bean kvass were analyzed by using solid phase micro-extraction and gas chromatography-mass spectrometry (SPME-GC-MS). The organic acid was analyzed by reversed-phase high performance liquid chromatography. The results showed that mung-bean kvass had a better flavor without slag fermentation, and the mung-bean kvass flavor was better when it was fermented with Lager yeast. The optimum conditions for mung-bean kvass were: the ratio (1:9) of mung-bean to barley malt, optimum strain inoculation amount 3% (V/V), yeast to lactobacillus 2:1, fermentation temperature 29 ℃, time 18 h. A total of 47 volatile compounds were detected in mung-bean kvass, including alcohols (71.05%), esters (13.45%). The highest organic acid content in mung bean kvass was lactic acid (7.22 mg/mL), and the second was malic acid (2.12 mg/mL), the oxalic acid was not detected in mung-bean kvass. This experiment optimized the process of mung-bean kvass, and carried out preliminary analysis of its volatile components and organic acids, which provides a theoretical basis for the understanding of aroma compounds and organic acids in kvass. In addition, it provides theoretical guidance for the development of mung-bean related products.

内蒙古科技计划项目（201702166）；草原英才“内蒙古自治区农业生物发酵产业创新人才团队”支持基金项目；内蒙古自然科学基金项目（2016BS0307）