为筛选较合适的杀菌方式并尽量保持紫米甜酒酿的原风味，本文使用电子鼻、顶空气相色谱-离子迁移谱（HS-GC-IMS），对热杀菌、辐照杀菌、超高压杀菌及未杀菌对照4组样品的挥发性成分进行分析比较。电子鼻检测结果显示，各样品间的区分度较好，挥发性成分的差异主要源于氮氧化合物、醇和醛酮、甲基类、硫化物。HS-GC-IMS检测鉴定发现4组样品共同具有醇、酯、醛、酮、酸、烯烃和烷烃7个类别42种物质，相对含量最高是醇类（62.03%~65.73%），其次是酯类（12.70%~13.93%）和酮类（9.36%~11.59%），杀菌方式对样品各成分的相对含量影响较大。相对气味活度值（ROAV）表明样品共有关键风味化合物11种，主要包括2-甲基丁酸乙酯（69.39~100）、乙醛（38.61~42.05）、异戊酸乙酯（18.16~27.23）、异戊醇（9.91~18.08）、丁醛（14.13~18.06）、异丁酸乙酯（8.22~12.18）。线性判别分析和最近邻算法分析结果均显示超高压与未杀菌样品的挥发性成分最为相似，依次为辐照、热杀菌样品，表明超高压杀菌对样品的香气呈现影响最小，是紫米甜酒酿的最佳杀菌方式。本研究结果为甜酒酿杀菌方式的选择提供了参考价值。

In order to select a more suitable sterilization method and maintain the original flavor of purple rice sweet wine as much as possible, this article used electronic nose, headspace gas chromatography-ion mobility spectroscopy (HS-GC-IMS) to analyze and compare the volatile components of four groups of samples of heat sterilization, irradiation sterilization, ultra-high pressure sterilization and unsterilized control. The results of electronic nose test showed that the discrimination between the samples was good, and the differences of volatile components were mainly caused by nitrogen oxides, alcohols and aldehydes and ketones, methyls, sulfides. HS-GC-IMS detection and identification found that the 4 groups of samples shared 42 substances in 7 categories of alcohols, esters, aldehydes, ketones, acids, olefins and alkanes. The relative content of alcohols was the highest (62.03%~65.73%), followed by esters (12.70%~13.93%) and ketones (9.36%~11.59%), the sterilization method had a great influence on the relative content of each component. The relative odor activity value (ROAV) showed that there were 11 key flavor compounds in the samples, mainly including ethyl 2-methylbutyrate (69.39~100), acetaldehyde (38.61~42.05), ethyl isovalerate (18.16~27.23), isoamyl alcohol (9.91~18.08), butyraldehyde (14.13~18.06), ethyl isobutyrate (8.22~12.18). Both linear discriminant analysis and nearest neighbor algorithm analysis showed that the volatile components of ultra-high pressure and unsterilized samples were the most similar, followed by irradiation and heat sterilization samples, indicating that ultra-high pressure sterilization had the least effect on the aroma of samples, which was the best sterilization method for purple rice wine. The results of this study provide reference value for the selection of sterilization methods for sweet fermented rice.

广东省省级现代农业产业园项目（粤农农函﹝2020﹞515号）