Abstract: In order to compare the effects of different drying methods on volatile components of dried chives,this study used headspace solid-phase micro-extraction(SPME)and gas chromatography-mass spectrometry(GC-MS)to analyze the volatile components of chives. The volatile components of samples were prepared from fresh samples and different drying methods,and the principal component analysis was performed on volatile components detected in chives. The main volatile components of dried chives obtained by different drying methods were identified. The results showed that there were eight kinds of volatile components in fresh chives and dried samples,which were sulfur-containing compounds,alcohols,aldehydes,ketones,esters,olefins,alkanes and other compounds. Among them,the main volatile components in fresh chives were sulfur-containing compounds. Compared with fresh samples,alkanes in dried samples were the main volatile components. By principal component analysis,the contents of sulfur-containing compounds and aldehydes in fresh leaf samples could be obtained,the contents of thiophenes and alkanes in leaf dried by hot air drying were relatively high. The contents of alkane in the leaf was high. Fresh petiole samples had a high content of sulfur compounds. Ultrasound-assisted hot air drying had a higher content of aldehydes and furans,petiole samples dried by hot air drying have a higher contents of alkanes. Therefore,the species and relative content of volatile compounds in chives vary greatly during different drying methods,and the dried chives products had a stronger flavor after the combined drying method.