基于模糊数学评价法对枸杞甘草配制葡萄蒸馏酒的3 种不同加工工艺进行评价，结合顶空固相微萃取-气相色谱-质谱联用技术（headspace solid phase microextraction-gas chromatography-mass spectrometry, HS-SPME-GC-MS）比较3种加工工艺对葡萄蒸馏酒挥发性香气成分的影响，通过主成分分析（principal component analysis，PCA）探究枸杞甘草配制葡萄蒸馏酒中挥发性风味物质种类及相对含量。结果表明：浸提工艺加工的枸杞甘草配制葡萄蒸馏酒总体得分最高，香气种类丰富，特征性风味突出，HS-SPME-GC-MS检测结果与模糊数学评价结果一致，因此确定枸杞甘草配制葡萄蒸馏酒的最佳加工工艺为枸杞甘草浸提法；经检测3种配制葡萄蒸馏酒及基酒有72种挥发性物质，采用主成分分析对3种配制葡萄蒸馏酒的17种共有挥发性物质和5类挥发性化合物进行分析，结果显示：酯类、醇类、酸类和醛类4类化合物是影响枸杞甘草配制葡萄蒸馏酒香气的重要成分，对应的香气化合物为：辛酸乙酯、癸酸乙酯、己酸乙酯、月桂酸乙酯、异戊醇、苯乙醇、辛酸。

Three processing technologies of flavored Lycium barbarum and Glycyrrhiza grape distilled wine were optimized by fuzzy mathematic evaluation combined with headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). Subsequently, the volatile aroma components of flavored Lycium barbarum and Glycyrrhiza grape distilled wine and the effects of characteristic compounds on overall flavor were explored through principal component analysis. The results showed that the sample with Lycium barbarum and Glycyrrhiza extracts had the highest comprehensive score, and showed rich variety of aroma, strong characteristic flavor, meaning a consistent result between HS-SPME-GC-MS analysis and fuzzy mathematics evaluation, thus the best processing technology for grape distilled wine was Lycium barbarum and Glycyrrhiza extraction. 72 volatile compounds were obtained from three kinds of grape distilled wine and base liquor, the results of principal 17 kinds of common volatile compounds and 5 kinds of volatile compounds for three kinds of grape distilled wine analysis showed that, esters, alcohols, acids and aldehydes components were the important components that affected the aroma of flavored Lycium barbarum and Glycyrrhiza grape distilled wine. The key characteristic compounds were: ethyl caprylate, ethyl caprate, ethyl caproate, ethyl laurate, isoamyl alcohol, phenethyl alcohol, octanoic acid.

新疆维吾尔自治区重大科技专项（2017A01001-2）；新疆维吾尔自治区重点研发专项（2020B01001-3）；蒸馏酒、配制酒等系列产品项目研究