Objective: Study on volatile components and relative content of different fried levels of Zanthoxyli Pericarpium. Method: The volatile componds was extracted by static headspace. The chemical constituents of the volatile componds were detected and analyzed by GC-MS-AMDIS combing with Kováts retention index. Result: A total of 59 compounds was identified in three kinds of fried Zanthoxyli Pericarpium. The sum of relative contents were 98.81%

98.14%

97.70%. The componds contents from high to low in three kinds of fried Zanthoxyli Pericarpium were respectively linalyl acetate

linaloo

limonene; the main volatile components of Zanthoxyli Pericarpium pieces were alkenes

alcohols

esters and ketones. The content of allyl compounds in three kinds of Zanthoxyli Pericarpium pieces is the highest

respectively 43.71%

42.16%

39.84%; second is alcohols

respectively 25.36%

24.32%

24.26%

third is ester compounds

the content were 20.69%

21.23%

22.22%; low content is ketones

the contents of which were 8.01% and 8.27%

7.59%. Conclusion: Different fried levels of Zanthoxyli Pericarpium of volatile components is much the same

but relative content differences.