Objective: To investigate the differences of volatile constituents between the raw and processed products of Viticis Fructus

and discuss processing mechanism of this herb. Method: The comparative analysis was performed with GC-MS on the composition of volatile compounds from 21 batches of Viticis Fructus before and after processing.The similarity evaluation software was applied to evaluate the similarities of raw and processed samples within each group.Samples of crude Viticis Fructus and their corresponding processed samples with similarities>0.922 were chosen to conduct the group comparison.Principal component analysis (PCA) and other chemometric methods were applied to study on the chemical recognition

and find the main difference compounds between the two groups. Result: There were no significant differences on chemical composition in raw and processed samples

and 60 compounds among them were identified.PCA showed that there were a certain difference between the raw and processed samples of Viticis Fructus

and 12 compounds had significant changes

which were found between them with the help of partial least squares discriminant analysis (PLS-DA). Conclusion: Processing can affect the content of volatile compounds in Viticis Fructus

but it has no effect on the type of ingredients

which will provide reference for the quality control of Viticis Fructus.