该研究采用辐照技术处理新酿酱香型白酒，利用气质联用仪（GC-MS-MS）分析辐照前后样品中香气成分变化，探讨辐照对酱香型白酒的影响。辐照处理后，酱香型白酒样品中杂醇含量明显降低。当辐照剂量达到3.203 kGy时，异戊醇、异丁醇、丁醇、己醇和戊醇的含量较对照组分别下降了20.11%、57.65%、23.14%、90.13%和71.42%。辐照处理会显著降低酱香型白酒中糠醛的含量。在2.93 kGy和3.203 kGy辐照处理下，糠醛的含量较对照组分别下降了34.48%和68.07%。在辐照吸收剂量在1.347 kGy和3.203 kGy之间时，白酒中酯类物质的含量未发生明显变化（乙酸丙烯酯除外）。但是，高剂量的辐照处理会造成酱香型白酒中挥发性酯类的含量出现明显下降，风味及回味变差。在吸收剂量为5.59 kGy时，乳酸乙酯、己酸乙酯、乳酸戊醇、辛酸乙酯和乙酰丙酸乙酯的含量相较于对照组分别下降了8.73%、13.52%、23.58%、44.01%和67.54%。辐照处理对酒中有机酸、酚类、醚类、吡嗪类物质影响较小。辐照剂量在2~3 kGy之间时，辐照处理酱香型白酒既可快速降低酒中杂醇和糠醛的含量，又不会引起酒中酯类物质的降解，有助于提升酱香型白酒的顺口性和香味协调性。因此，酱香型白酒辐照处理剂量应控制在2~3 kGy之间。

In this study, the newly brewed Maotai-flavor liquor was treated by irradiation technology, and the change of aroma components in samples before and after irradiation was analyzed by GC-MS-MS, and the effect of irradiation on Maotai-flavor liquor was discussed. After irradiation, the contents of alcohols in Maotai-flavor liquor samples were decreased obviously. Under 3.203 kGy irradiation treatment, the contents of isoamylol, isobutanol, butanol, hexanol and amyl alcohol were decreased by 20.11%, 57.65%, 23.14%, 90.13% and 71.42%, respectively, compared with the control group. Irradiation treatment can significantly reduce the content of furfural in Maotai-flavor liquor. Under 2.93 and 3.203 kGy irradiation treatment, the contents of furfural were decreased by 34.48% and 68.07%, compared with the control group. When the irradiation absorption dose was between 1.347 kGy and 3.203 kGy, the contents of ester substances in liquor did not change significantly, except acetic acid propenyl ester. However, the contents of volatile esters in Maotai-flavor liquor were decreased obviously after high dose irradiation treatment, and caused the flavor and aftertaste becoming worse. When the absorbed dose was 5.59 kGy, the contents of ethyl lactate, ethyl caproate, amyl lactate, ethyl octanoate and ethyl levulinate decreased by 8.73%, 13.52%, 23.58%, 44.01% and 67.54%, respectively, compared with the control group. Oganic acids, phenols, ethers and pyrazines were barely affected by irradiation treatment. When the irradiation dose was between 2 kGy and 3 kGy, the irradiation treatment can not only quickly reduce the contents of fusel alcohol and furfural in the liquor, but also will not cause the significant degradation of esters in the liquor, which was helpful to improve the smoothness and flavor coordination of Maotai-flavor liquor. Therefore, the dose for irradiation processing of Maotai-flavor liquor should be between 2 kGy and 3 kGy.

贵州省工程技术研究中心建设项目（黔科合人才平台字[2016]5203号）；贵州省特色农产品辐照保鲜技术服务企业行动计划（黔科合人才平台字[2016]5712号）