Objective: To analyze the volatile components of Alpiniae Oxyphylla Fructus produced in Hainan before and after being processed with salt. Method: The volatile oil was extracted from Alpiniae Oxyphylla Fructus produced in Hainan by the steam distillation

and analyzed and identified with the GC-MS technology. The relative percentage content of the compounds in the volatile oil was determined by the peak area normalization method. Result: The content of volatile oil of Alpiniae Oxyphylla Fructus produced in Hainan decreased from 1.36% to 1.12% after being processed with salt. Respectively 53 components and 48 components were identified in raw Alpiniae Oxyphylla Fructus and processed Alpiniae Oxyphylla Fructus. Specifically

42 common components were detected in Alpiniae Oxyphylla Fructus before and after being processed with salt. After being processed

six new components were detected

11 original components were not detected. Conclusion: According to the GC-MS analysis

the main contents in Alpiniae Oxyphylla Fructus produced in Hainan are monoterpenes and sesquiterpenes

which showed changes in their volatile oil composition and relevant content after being processed with salt. These changes will provide basis for further optimizing the processing methods and clarify the different effects of Alpiniae Oxyphylla Fructus before and after being processed with salt.