Objective:To analyze the chemical components of volatile oil in different processed products of Aurantii Fructus by GC-MS and briefly discuss the change mechanism of Aurantii Fructus processed by Lingnan special processing technology. Method:According to different processing methods

different processed products of Aurantii Fructus were prepared.Volatile oil in Aurantii Fructus was extracted by steam distillation

and its components were identified by GC-MS

the amount of these components were determined by peak area normalization method.The components and contents of volatile oil were analyzed by cluster analysis and principal component analysis. Result:Fifty-four components were separated and identified from the raw Aurantii Fructus

forty-four for Aurantii Fructus processed by Lingnan special processing method (first fermentation and then decoction)

thirty-two for processed products of stir-frying with bran

thirty-one for the steamed Aurantii Fructus and twenty-five for purely fermented Aurantii Fructus.Among these processed products

the one using Lingnan special processing method contained the most newly-add compounds. Conclusion:Lingnan special processing method is significant for enhancing the quality and clinical efficacy of processed products of Aurantii Fructus

this method is worth further research and promotion.