以三种不同配料经自然发酵制备的鲊海椒为研究对象，采用SDE-GC/MS对发酵不同时段鲊海椒挥发性成分进行分离鉴定，比较不同食品配料和发酵时间对鲊海椒挥发性成分的影响，并对香气物质进行主成分分析。结果发现，玉米、芋头-玉米鲊海椒发酵45d挥发性成分种类最高，分别检出90种和87种，玉米鲊海椒主要成分为酯类、烷类和酸类，芋头-玉米鲊海椒主要成分为酯类、烷类和醇类；粳米鲊海椒发酵90 d检出香气种类最高为82种，主要成分为酯类、烷类和烯类。三种淀粉配料制备鲊海椒均以酯类相对含量最高，玉米、芋头-玉米和粳米鲊海椒发酵45~90 d时酯类相对含量分别为40.69%~47.25%、64.41%~74.35%和60.29%~67.29%。。综合考虑挥发性物质相对含量和种类在发酵过程中的变化以及鲊海椒发酵后的主成分得分，芋头-玉米和玉米鲊海椒以发酵45 d左右为好，粳米鲊海椒则以发酵45~90 d为好，表明不同淀粉原料在发酵过程中可影响鲊海椒风味的形成。

Zha-Chili samples prepared from natural fermentation using three different types of food ingredients were used as study objects, and the volatile components of Zha-Chili at different fermentation times were isolated and identified using simultaneous distillation extraction-gas chromatography/mass spectrometry (SDE-GC/MS). . The effects of different food ingredients and fermentation times on the volatile components of Zha-Chili were compared and flavor substances were analyzed by principal component analysis. The results showed that the largest numbers of different volatile components were in the Zha-Chili samples prepared with taro-corn and corn after 45 days of fermentation (87 and 90, respectively). The main volatile components of Zha-Chili prepared with corn were esters alkanes and acids, while those prepared with taro-corn were esters alkanes and alcohols. The highest number of different volatile components after 90 days of fermentation was observed in Zha-Chili prepared with rice (82); the main volatile components were esters, alkanes, and olefins. The relative content of esters were highest in the Zha-Chili samples prepared with corn, taro-corn, and rice, with values of 40.69–47.25%, 64.41–74.35%, and 60.29–67.29%, respectively. According to the changes in the relative content and types of volatiles in the fermentation process, as well as the principal component scores of Zha-Chili samples after fermentation, the best fermentation time for Zha-Chili prepared with taro-corn and corn was 45 days and that for Zha-Chili prepared with rice was 45–90 days. These results indicate that the flavor formation of Zha-Chili can be affected by the inclusion of different starch raw materials during fermentation.

重庆市特色食品工程技术研究中心能力提升项目（cstc2014pt -gc8001）