本实验通过制备5种型号的食品级纳米复合材料包装，以竹叶清酒为研究对象，研究纳米复合材料包装对竹叶青酒挥发性风味物质的影响。采用高效液相色谱对经纳米复合材料包装前后的竹叶清酒中三种挥发性风味物质进行测定，分别计算其包装前后色谱图相似匹配度，分析竹叶清酒在贮藏200 d后，纳米复合材料包装对其挥发性风味物质的影响。结果表明，将塑料粒子和纳米母粒按照质量比例为75:5的比例设计的纳米复合材料包装，即型号2包装在抑制风味物质挥发时效果最好。经型号“2”的纳米复合材料包装200 d后的竹叶清酒，其酯类、醇类、醛类三种风味物质与其包装前色谱图相似匹配度最高，分别为95.68%、96.14%、97.47%；纳米复合材料包装型号5与其包装前相比，酯类、醇类、醛类三种风味物质色谱图相似匹配度最低，仅为79.87%、87.92%、72.37%。纳米复合材料有效保持了竹叶清酒在贮藏过程中的挥发性风味物质，维持了较低的膜透性，从而延缓了竹叶清酒的质变，以期为控制竹叶青酒类产品质量提供了一定的理论依据。

The effects of nano-composite packaging on volatile flavor compounds of Zhuyeqing liquor were studied in the research by preparing five types of food grade nano-composite packaging. Three volatile flavor compounds in Zhuyeqing Liquor were determined by high performance liquid chromatography before and after packaging of nano-composites. The similarity of chromatograms before and after packaging was calculated, and the effect of nano-composite packaging on its volatile flavors was analyzed after 200 days of storage. The results showed that the plastic particles and the nano-masterbatch were packaged in a nano-composite with a mass ratio of 75:5, that is, the Model 2 package had the best effect in suppressing the volatilization of flavor substances. The model “2” had the highest similarity with the chromatograms before packaging, which were 95.68%, 96.14% and 97.47% respectively. Compared to liquor without nano-composite packaging, nano-composite packaging model 5 showed the lowest similarity of chromatograms of esters, alcohols and aldehydes, which was only 79.87%, 87.92% and 72.37%. The nano-composite effectively maintained the volatile flavor compounds of Zhuyeqing liquor during storage, and maintained a low membrane permeability by delaying the qualitative change of Zhuyeqing liquor. The research provides a theoretical basis for controlling the quality of Zhuyeqing liquor.

福建省中青年教师教育科研立项项目（JT180856）