[Objective] The research aimed to analyze the differences of microcomponents in different liquor by GC-MS.[Method] The microcomponents in Chinese liquor were extracted by cyclohexane,and the components were identified by GC-MS.[Result] Most kinds of microcomponents in liquor were alcohols,acids and esters,species and content of ester had a higher proportion;the total amount of microcomponents and each component in solid fermentation liquor were higher than the other two kinds of samples.In the same flavor and different fermentation methods of liquor,the total amount of microcomponents and the total number of esters and alcohols in solid liquor were higher than the other two kinds of liquor,while the other microeomponents were not much different.[Conclusion] The distribution of microcomponents in different liquor present different rules,fermentation mode plays an important role in the formation and existence of microcompanents in liquor.%[目的]利用气质联用法(GC-MS)分析不同白酒中微量组分的差别.[方法]以不同白酒为样本,用环己烷萃取后进样,用GC-MS法测定并分析样品中的微量组分.[结果]白酒中微量组分多为酯类、醇类和酸类,酯类种类和含量均占有较高比例;固态法白酒中微量组分总量和各组分量高于其他2种方式的样品;同种香型,不同发酵方法的白酒中,固态法白酒微量组分种类总数以及酯类、醇类总数高于另外2种白酒,其他微量组分无太大差异.[结论]不同白酒中的微量组分分布呈现不同规律,发酵方式对于白酒中微量组分的形成和存在起到重要作用.
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