为了探究植物油种类对辣椒油理化性质和风味的影响，采用高效液相色谱（HPLC）和气相色谱- 离子迁移谱（GC-IMS）对6种食用植物油（菜籽油、玉米油、大豆油、橄榄油、番茄籽油、山茶油）制成的辣椒油的辣椒素类物质含量、色差、过氧化值和挥发性有机化合物（VOCs）进行检测，并进行多元统计分析。结果表明：6种辣椒油样品的辣椒素类物质含量、辣度和过氧化值具有显著性差异（P<0.05），色差值接近；通过GC-IMS共检测出88种VOCs，醛类物质多达22种，通过正交偏最小二乘判别分析（OPLS-DA）共筛选出关键风味差异标志物（VIP>1.2）19种，其中4-甲基噻唑（VIP=3.16）对辣椒油风味贡献度最高；GC-IMS指纹图谱结合主成分分析（PCA）、热图聚类分析能将6种辣椒油之间的VOCs差异进行准确区分。研究结果显示植物油种类对辣椒油风味品质均有不同程度的影响，尤以菜籽辣椒油最为突出，呈现出辣度中等（辣度为17.72±0.12度）、颜色纯、香气最丰富且具有良好稳定性的特点，为风味多样化的辣椒油产品生产和鉴别提供理论依据。

To investigate the influence of vegetable oil on the physicochemical properties and flavor of chili oil, the capsaicinoid content, color difference, peroxide concentrations and volatile organic compounds (VOCs) of chili oil samples prepared from six kinds of edible vegetable oils (rapeseed oil, corn oil, soybean oil, olive oil, tomato seed oil, and camellia oil) were determined using high performance liquid chromatography (HPLC) and gas chromatography-ion mobility spectroscopy (GC-IMS). The six chili oil samples differed significantly in their capsaicinoid and peroxide concentrations and pungency (P<0.05) but had similar color difference values. GC-IMS analysis detected the presence of 88 VOCs, with aldehydes being the most predominant, comprising 22 different types. Orthogonal partial least squares-discriminant analysis screened out 19 key differential markers (VIP>1.2) for key flavors, among which 4-methylthiazole (VIP = 3.16) contributed the most to the flavor of the chili oil samples. The differences in VOCs among the six chili oil samples were effectively distinguished using GC-IMS fingerprint spectra combined with principal component analysis and heat map cluster analysis. The different vegetable oils had varying effects on the flavor and quality of chili oil, with rapeseed oil having a particularly prominent effect. Rapeseed-based chili oil was moderately pungent (17.72±0.12°), had a pure color and the richest aroma, and showed high stability. The findings of this study can serve as a theoretical basis for the production and identification of chili oil products with distinct flavors.

四川省自然科学基金项目（2022NSFSC1750）；川菜工业化四川省高等学校工程研究中心项目（GCZX22-23）；四川旅游学院餐饮食品感官品质智能评价科研创新团队项目（19SCTUTY04）