Objective: To conduct a qualitative and quantitative analysis on volatile oil from raw

bran-fried

honey bran-fried and honey chaff-fried Aurantii Fructus Immaturus from Jiangxi by GC-MS. Method: Volatile oil was extracted from Aurantii Fructus Immaturus by steam distillation method.Volatile oil in different processed products of Aurantii Fructus Immaturus were determined by GC-MS under mass spectrometer conditions of 70 eV

ion source temperature at 230 ℃

accelerating voltage of 34.6 V

multiplier voltage of 1 388 V

quadrupole rod temperature at 150 ℃

scanning frequency of 4.45 times/s.Peak area normalization method was used to determine the relative mass fraction of each component. Result: Altogether 163 components were separated and identified from raw

bran-fried

honey bran-fried and honey chaff-fried Aurantii Fructus Immaturus.A wider varieties of new compound were founded from processed products of Aurantii Fructus Immaturus by excipients

with the most varieties of volatile oils in bran-fried Aurantii Fructus Immaturus.Bran-fried

honey chaff-fried

honey bran-fried and raw Aurantii Fructus Immaturus contained 99

87

81

79 new compounds

including 42 types of ingredients in total.Compared with raw Aurantii Fructus Immaturus

bran-fried products had 52 more types of new compounds;honey bran-fried products had 26 more types of new compounds;and honey chaff-fried products had 28 more types of new compounds. Conclusion: GC-MS is suitable for analyzing chemical components in volatile oil from Aurantii Fructus Immaturus

which can provide an experimental reference for quality evaluation and processing mechanism studies of processed procucts of Aurantii Fructus Immaturus.