Objective: Analysis and comparison of Hubei Mao herb fried gluten

rice water broiled

fried and other three kinds of different processing methods in the chemical composition of volatile oil. Method: Application of steam distillation to extract three different processing methods of Hubei lancea volatile constituents by GC-MS analysis and identification of the chemical composition

and the use of peak area normalization method to calculate the relative quality of each component scores. Result: From three kinds of 88 kinds of volatile oil components were separated and identified 87 kinds of volatile chemical composition

their common ingredient 51 kinds

identified the chemical composition of each sample on average accounted for 94.61% of total volatile oil. Conclusion: There are some differences between three kinds of Hubei lancea volatile chemical composition and content of the different processing methods.