Objective: To compare difference in contents of volatile components

total flavonoids and vitexicarpin of Viticis Fructus with different maturity levels. Method: Gas chromatography-mass spectrometry (GC-MS) was used to separate and identify volatile components in Viticis Fructus.Area normalization method was applied to calculate relative mass fractions of all components.In addition

ultraviolet spectrophotometry and HPLC were combined to measure contents of total flavonoids and vitexicarpin. Result: Houtian's yellow fruits and black fruits showed 35 and 36 compounds respectively

including 30 identical compounds.Duchang's yellow fruits and black fruits showed 31 and 27 compounds respectively

including 23 identical compounds.Viticis Fructus with different maturity degrees contained similar types of volatile oil

but with a great difference in their contents.The mass fraction for vitexicarpin in Houtian's yellow fruits and black fruits

Duchang's yellow fruits and black fruits were 0.268%

0.209%

0.226%

0.242%

the mass fraction of total flavonoids were 7.902%

3.540%

3.982%

2.617%

respectively. Conclusion: Different samples show a great difference in the content of total flavonoids

but with no significant difference in vitexicarpin content between yellow fruits and black fruits

suggesting a big effect of maturity on quality of Viticis Fructus.This study provides a reference for rational harvesting and utilization of Viticis Fructus.