Objective:To establish GC fingerprints about volatile oil in the raw and deep-fired Atractylodis Rhizoma

and to clarify the changing rule of chemical compositions in volatile oil about Atractylodis Rhizoma before and after being deep-fried. Method:Volatile oil was extracted by steam distillation

and GC fingerprints of volatile oil in Atractylodis Rhizoma before and after being deep-fried were analyzed. Result:There were 25 common peaks in GC fingerprints of volatile oil in raw and processed products of Atractylodis Rhizoma

the relative retention time of these peaks was almost the same

but their relative peak areas changed significantly.For example

peaks areas of 15th

16th

17th

19th

23th

24th and 25th were reduced >20%.In GC fingerprints

the area ratio of peak 16 to 17 was greater than 3 in the raw products

but it was less than 3 in processed products;at the same time

the area ratio of peak 19 to 23 was less than 3 in the raw products

but it was greater than 3 in processed products. Conclusion:Difference of GC characteristic peaks in raw and processed products of Atractylodis Rhizoma is significant

and the results are stable with good specificity.It can be used as qualitative identification for Atractylodis Rhizoma between raw and processed products;as well as

it can lay foundation to interpretate the dropping dry and reduce the toxicity of Atractylodis Rhizoma after being deep-fried.