采用固相微萃取采集40目、60目和80目3种不同脱水青胡椒粉的挥发性成分，用气相色谱-质谱法分析鉴定，并用总离子流色谱峰的峰面积进行归一化定量分析其风味成分，共鉴定出石竹烯(18.43%~30.07%)、3-蒈烯(17.32%~21.84%)、β-派烯(7.61%~15.21%)、柠檬烯(3.28%~14.77%)、α-派烯(4.39%~9.61%)、石竹烯氧化物(2.13%~6.20%)、δ-榄香烯(3.32%~4.96%)和可巴烯(2.01%~2.63%)等34种化合物，而且脱水青胡椒粉粹程度越大，其挥发性成分中3-蒈烯和可巴烯的含量越大。

The headspace aroma compounds in dehydrate green pepper powder (Piper nigrum L.) of 40, 60 and 80 screen were determined by gas chromatography-mass spectrometry. The headspace volatiles were sampled by solid-phase micro-extraction (SPME). The total ion chromatographic peak area normalization for quantitative analysis of the flavor components. A total of 34 volatile compounds were identified, the caryophyllene (18.43%-30.07%), 3-carene(17.32%-21.84%), β-pinene (7.61%-15.21%), limonene (3.28%-14.77%), α-pinene (4.39%-9.61%), caryophyllene oxide(2.13%-6.20%), δ-elemene (3.32%-4.96%) and copaene (2.01%-2.63%) were the main flavor components. And the dehydrate green pepper powder particles were tinier, the content of 3-carene and copaene were higher.