为了解豉香型小曲中糖类化合物组成及传统工艺与机械化曲的差异，采用肟化-硅烷化衍生法结合气相色谱-质谱技术(gas chromatography mass spectrometry，GC-MS)，研究了2种曲中的糖及糖醇。结果表明，在豉香型传统工艺饼曲及机械化麸曲中均检测到17种糖和糖醇及甘油；2种曲中均是单糖含量最高而糖醇种类最多；差异化合物主要是L-苏糖醇、D-阿拉伯糖醇及海藻糖；豉香型饼曲海藻糖含量高于麸曲及大曲，可能是豉香型饼曲的典型特征。

In order to clarify the difference of sugars and sugar alcohols between the traditional Bingqu, a kind of Xiaoqu, and mechanical-making moldy bran (Fuqu) for Chixiang aroma type liquor, the water-extract of Bingqu and Fuqu were used to produce trimethylsilyl oximes derivatives, and the trace compounds were identified and determined by gas chromatography-mass spectrometry (GC-MS). The results showed that 17 kinds of sugars and sugar alcohols were found both in traditional Qu and mechanical-making moldy bran for Chixiang aroma type liquor. The concentrations of monosaccharides and the classes of polyols were the highest among all compounds in Qu detected by GC-MS. The main different compounds between two Qus were L-threitol, D-altitols, and trehalose. The concentration of trehalose in bingqu for Chixiang aroma type liquor was higher than that in mechanical-making moldy bran and daqu, thus it could be a characteristic compound of Bingqu for Chixiang aroma type liquor.