以新鲜双瓣茉莉花为原料，对比分析热风（HD）、微波（MVD）、微波-热风联合（MVD+HD）、真空冷冻（FD）干燥茉莉花的色泽、理化成分、抗氧化能力、氨基酸组分及挥发性风味物质的差异性。结果表明FD组茉莉花的L*值最大，a*值和ΔE最小，叶绿素、总酚含量最高，抑制羟自由基能力最强；而MVD+HD组茉莉花总氨基酸含量、必需氨基酸含量和必需氨基酸占比均最高，分别为8.32 mg/g、2.67 mg/g和32.09%；醇类在茉莉花干花挥发性成分中相对含量最大，4种干燥方式FD组的茉莉花醇类、酯类和醛类相对含量最高分别为53.37%、5.40%、17.99%；酮类、烷烃类、酸类在HD组中相对含量最高，烯烃类和其他类在MVD组相对含量最高，说明FD组能最大限度的保留茉莉花主要香气物质，而HD组损失最大。综合表明，FD干燥的茉莉花色泽和香气最佳，可开发成高端茉莉花产品；而MVD+HD能较好的保留了茉莉花的香气和营养品质，比较适宜产业化生产，可作为茉莉花一种较理想的干燥方式。

Fresh double-petalled jasmine was used as the raw material for the comparative analysis of the color, physicochemical composition, antioxidant capacity, amino acid components and volatile aroma components of the flowers dried by hot-air drying (HD), microwave drying (MVD), microwave combined with hot-air drying (MVD+HD), and vacuum freeze-drying (FD). The results showed that the jasmine dried by FD had the highest L*, lowest a*and ΔE, highest contents of chlorophyll and total phenolics, and highest hydroxyl radical-inhibitory ability. The jasmine dried by MVD+HD had the highest total amino acid content, essential amino acid content and essential amino acids ratio (8.32 mg/g, 2.67 mg/g and 32.09%, respectively). The relative contents of alcohols in the dried flowers were the highest. Among the four groups, the relative contents of alcohols, esters and aldehydes of the FD group were 53.37%, 5.40% and 17.99%, respectively. The HD group had the highest relative contents of ketones, alkanes and acids, and the MVD group had the highest relative contents of alkenes and other kinds of volatiles, indicating that FD could retain the main aroma substances of jasmine flower to the greatest extent, whilst HD caused the largest loss. In general, the jasmine dried by FD had the best color and aroma and could be developed into high-end jasmine products. Whereas, MVD+HD could preserve the aroma and nutritional quality of jasmine , thereby being suitable for industrial production and used as an ideal drying method for drying jasmine flowers.

广西科学基地和人才专项（桂科AD19245202；桂科AD19110141）；“八桂学者”工程专项经费（[2016]21）；广西农业科学院稳定资助科研团队项目（桂农科2021YT113）；“科技先锋队‘强农富民’‘六个一’专项行动”项目（桂农科盟202115）