酪氨酸(tyrosine, Tyr)和苯丙氨酸(phenylalanine, Phe)作为白酒中芳香族化合物的前体，对白酒口感和质量具有重要的影响。为探究白酒酿造过程中Tyr和Phe的来源，运用高效液相色谱法对酿造原料和白酒不同发酵阶段酒醅中的游离氨基酸含量进行定量，并通过固态发酵探究不同微生物和5种酿酒原料对不同氨基酸含量的贡献。结果表明：白酒酿造体系中的Tyr和Phe主要生成于原料的糖化过程和酒醅入池发酵的前期，Bacillus subtilis JQ11是将谷物蛋白水解为氨基酸的主导微生物之一。不同原料对氨基酸组成结构的贡献不同，糯米原料最易被微生物水解且水解后生成相对更高含量的Tyr和Phe，推测对芳香族化合物贡献较大。

As precursors of aromatic compound, Tyrosine and Phenylalanine have great influences on the taste and quality of Baijiu(Chinese liquor). To detect source of Tyrosine and Phenylalanine during the liquor-making process, the free amino acid content in raw materials and fermented grains from different fermented stages were detected by high-performance liquid chromatography (HPLC), and contributions of different brewing microorganisms and five raw materials to the contents of tyrosine and phenylalanine were investigated by solid-state fermentation. Results showed that tyrosine and phenylalanine were mainly produced in the saccharification process and the early stages of fermentation. Bacillus subtilis JQ11 was one of the major microorganisms that hydrolyzed grain proteins to amino acids. The contributions of different raw materials to amino acid composition were different. Among them, glutinous rice tended to be hydrolyzed to generate relatively higher contents of tyrosine and phenylalanine, presumably had a greater contribution to aromatic compounds.