中文摘要：

为探索糯高粱和粳高粱对酿酒品质的影响,采用固相萃取吸附前体物质、酸水解释放挥发性成分,应用HS—SPME结合GC—MS定性、定量高粱结合态香气成分。在两种高粱中共检测到21种结合态香气物质（其中3种为临时性鉴定的）,包括5种醇类、7种醛酮类、5种芳香族、3种萜烯及降异戊二烯类和1种呋喃类化合物。研究发现,糯和粳高粱结合态香气化合物总量分别为7 192,6 922μg/kg,糯高粱水解后香气化合物总量比粳高粱高3.90%。含量差异较大的是醛酮类化合物,其次是萜烯及降异戊二烯类化合物。2,2,6-三甲基环己酮、TDN、异佛尔酮首次在高粱结合态香气中检测到。

英文摘要：

In order to explore the effect of glutinous and nonglutinous sorghums on Chinese liquor＇s quality,the SPE column was used for adsorbing bound precursors,and then,which were hydrolyzed by acid to release volatile compounds.The HS-SPME coupled with GC-MS was employed to identify and quantify sorghums＇ bound aroma compounds.21 kinds of aroma compounds were detected in two sorghums,including 5alcohols,7aldehydes and ketones,5aromatic compounds,3terpenoids and 1furan.Among these,3volatiles were identified tentatively.The total content of glutinous and non-glutinous sorghums＇ bound aromas was 7 192μg/kg and 6 922μg/kg.The content of aroma compounds in the glutinous sorghum was 3.90% higher than in the non-glutinous sorghum and major differences of these compounds were aldehydes and ketones followed by terpenoids.2,2,6-trimethylcyclohexanone,TDN,isophorone were first detected in sorghums＇ bound aromas.