摘 要：本研究采用顶空-气相色谱-离子迁移谱（HS-GC-IMS）技术对经热风干燥、红外干燥、真空冷冻干燥和自然晾晒4种干燥方式处理的小米椒进行挥发性风味物质分析。结果表明：这4种干燥方式获得的小米椒中共鉴定出挥发性风味物质39种，其中酯类9种、醛类10种、醇类10种、呋喃类2种、吡嗪类3种、酮类3种、有机酸类2种；小米椒干燥后的主要风味物质为酯类、醛类和醇类化合物。主成分分析（PCA）和热图聚类结果表明：相比于真空冷冻干燥与自然晾晒，热风干燥与红外干燥的挥发性风味物质具有较高的相关性；而与热风干燥和红外干燥相比，真空冷冻干燥与自然晾晒间的差异较大；干燥过程中部分挥发性风味物质间具有较强的相关性，如酯类和醇类、醇类和醛类等，其通过化学反应可实现风味物质间的转化。干燥方式对挥发性风味物质种类影响较小，热风干燥、红外干燥、真空冷冻干燥、自然晾晒的小米椒挥发性风味物质种类分别为39、37、36、34种。然而，干燥方式对小米椒挥发性风味物质的含量有明显的影响。与真空冷冻干燥和自然晾晒相比，热风干燥和红外干燥处理的样品中酯类、呋喃类和吡嗪类物质含量较高，而在真空冷冻干燥和自然晾晒处理的样品中醛类物质含量高于热风干燥和红外干燥。总之，相比于其他干燥方式，热风干燥与红外干燥对丰富干制小米椒的风味具有积极的影响。本研究将为干制小米椒的加工及风味品质调控提供理论依据。

Abstract: Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to analyze the volatile substances of dried Capsicum frutescens with 4 different drying methods in this study, including hot air drying, infrared drying, vacuum freeze drying, and sun drying. The results showed that 39 volatile substances were identified, including 9 esters, 10 aldehydes, 10 alcohols, 2 furans, 3 pyrazines, 3 ketones, and 2 organic acids. Esters, aldehydes, and alcohols were the main volatile substances of dried Capsicum frutescens. Principal component analysis (PCA) and heat map clustering results showed that the volatile substances of samples treated by hot air drying had high relevance with the ones with infrared drying compared to vacuum freeze drying and sun drying. Compared with hot air drying and infrared drying, vacuum freeze drying and sun drying exhibited different effects on the volatiles flavor substances of Capsicum frutescens. Some volatile substances had obvious correlation during the drying process, such as esters and alcohols, alcohols and aldehydes, and they could realize the conversion of volatile flavor compounds through chemical reactions. Drying methods had little influence on volatile substances. There were 39, 37, 36, and 34 volatile substances in hot air drying, infrared drying, vacuum freeze drying and sun drying of Capsicum frutescens, respectively. However, drying method had obvious influence on volatile substances content of Capsicum frutescens. Esters, furans, and pyrazines in samples treated by hot air drying and infrared drying had higher content than vacuum freeze drying and sun drying, while the samples treated by vacuum freeze drying and sun drying had higher content in aldehydes than hot air drying and infrared drying ones. Overall, hot air drying and infrared drying had positive effects on enriching the flavor of dried Capsicum frutescens. This study will provide a theoretical basis for the processing and flavor quality control of dried Capsicum frutescens.