借助衍生化方法和气相色谱-质谱联用仪检测，并结合代谢组学的分析方法，对不同年份基酒中差异化合物进行研究。结果表明：不同年份基酒共鉴定出59种化合物，包括30种有机酸、10种氨基酸、7种糖类物质、7种糖醇类物质和5种其他化合物。样本树状图、PCA和PLS-DA分析发现新酒和贮存2年的酒归为一类，贮存3年和5年的酒归为一类，贮存7年和9年的酒归为一类，不同年份基酒之间分类明显，表明不同年份基酒之间在化合物种类和含量上存在明显差别。通过VIP变量重要性筛选出20种差异化合物，包括有机酸、氨基酸、糖类、甘油等，这些物质在贮存过程中含量明显升高，这与酒海制作过程中内壁材料的特殊性有关，这也是新酒经过酒海贮存一段时间后酒体变得更加醇厚的原因，酒海贮存对于酒体风味的形成具有重要作用。

With the aid of derivatization and gas chromatography-mass spectrometry combined with metabolomics analysis, the differences in the compositions of different years-stored base liquors were examined. The results showed that there were 59 compounds in different years-stored base liquors, including 30 kinds of organic acids, 10 kinds of amino acids, 7 kinds of sugar substances, 7 kinds of sugar alcohol substances and 5 kinds of other compounds. Based on sample dendrogram, PCA and PLS-DA analysis, new liquors and liquors stored for 2 years could be classified as one category, liquors stored for 3 years and 5 years as one category, and liquors stored for 7 years and 9 years as one category. The classification was obvious, indicating that there were obvious differences in compound types and contents among different years-stored base liquors. According to the importance of VIP variables, 20 different compounds were screened out, including organic acids, amino acids, sugars and glycerol. The contents of these substances significantly increased during storage, which was related to the particularity of the inner wall materials during Jiuhai making. This is also the reason why the new liquor becomes mellow after being stored in the Jiuhai for a period of time. The storage of liquor- in Jiuhai plays an important role in the formation of liquor flavor.

陕西省科技厅技术创新引导专项基金项目(2017CG-003)；陕西科技大学前沿科学技术研究院院企联合项目（210180175）