为研究不同处理方式对胡椒精油成分及含量的影响,采取杀青,杀青后存放1~2 d,红皮胡椒杀青及未杀青的方式制备黑胡椒,分别杀青处理5,10 min,蒸制5 min后脱皮制备白胡椒。使用气-质联用仪(GC-MS)分析黑胡椒与白胡椒精油组成成分及相对含量。结果表明:(1)石竹烯、δ-榄香烯、D-柠檬烯、胡椒烯、3-蒈烯、α-石竹烯和β-蒎烯为胡椒精油中含量较多的化学成分。(2)不同处理方式对胡椒精油化学成分的种类与含量有一定影响,黑胡椒与白胡椒精油化学成分的种类及含量差异显著。 In order to study the effect of different treatment methods on the composition and content of pepper essential oil, black pepper was prepared in 1 ~ 2 d storage and after fixing, After peeling peeling white pepper. Gas chromatography-mass spectrometry (GC-MS) analysis of black pepper and white pepper essential oil composition and relative content. The results showed that: (1) Caryophyllene, δ-elemene, D-limonene, piperonyl, 3-carene, α-caryophyllene and β-pinene were the most abundant chemical components in pepper oil. (2) Different treatment methods have certain influence on the types and contents of chemical constituents of pepper essential oil. There are significant differences in the chemical components of black pepper and white pepper essential oil.