为探索芝麻香型传统工艺与机械化工艺白酒的差别，采用液液微萃取(liquid-liquid microextraction，LLME)-气相色谱-质谱(gas chromatography-mass spectrometry，GC-MS)联用和六甲基二硅胺(hexamethyldisilazane，HMDS)衍生化等方法定性、定量白酒成分。在手工原酒和机械化原酒中均检测到94种物质。结果表明，芝麻香型手工原酒的化合物总含量高于机械原酒；除了酸类、酚类和内酯类物质外，手工原酒的各类物质总含量均高于机械原酒。比较两工艺原酒的微量成分发现，4-乙基苯酚、4-乙基愈创木酚、1,1,3-三乙氧基丙烷、2-羟基丁酸、乳酸丁酯、3-羟基丁酸、正丁醇、2-糠醇、糠醛、丁酸异戊酯、丁酸-2-苯乙酯和3-羟基丙酸这12种化合物，在不同工艺原酒中的含量上存在较大差别。

In order to explore differences of volatile and non-volatile compounds between traditional and mechanical raw Baijiu of roasted-sesame-like aroma type Baijiu(Chinese liquor), the liquid-liquid microextraction (LLME) and hexamethyldisilazane (HMDS) derivatization coupled with gas chromatography-mass spectrometry (GC-MS) and other methods were employed. 94 kinds of compounds were detected both in traditional raw Baijiu and mechanical raw Baijiu. The results showed that the total concentrations of compounds in traditional raw Baijiu were higher than mechanical raw Baijiu. Except acids, phenols and lactones, the total concentrations of the other compounds in traditional raw Baijiu were higher than those in mechanical raw Baijiu. By comparing the concentrations of the components in the two crafts of Baijius, 12 compounds were significantly different, including 4-ethylphenol, 4-ethylguaiacol, 1,1,3-triethoxypropane, 2-hydroxybutyric acid, butyl lactate, 3-hydroxybutyric acid, 1-butanol, 2-furanmethanol, furfural, isoamyl butyrate, 2-phenylethyl butyrate, and 3-hydroxypropionic acid.