Objective:To analyze the volatile components in Jujubae Fructus and identify the chemical compositions. Method:An accelerated solvent extraction (ASE) gas chromatography-mass spectrometry (GC-MS) method was applied for the analysis of volatile components in Jujubae Fructus. The relative percentage contents of the volatile components were determined by the peak area normalization method. Based on the extraction efficiency

two extraction methods including ASE and soxhlet extraction (SE) were investigated and compared for the extraction of volatile components

and the effects of two different solvents (80% ethanol and petroleum ether) were also investigated under the ASE method. In addition

the difference between the volatile components of the extracts before and after methyl esterification treatment was investigated

and the volatile components of the extracts from 9 kinds of Jujubae Fructus were compared by using principal component analysis. Result:The results showed that ASE method with 80% ethanol as the extract solvent was more efficient and safer. More 18 volatile components could be found after methyl esterification treatment in the extract of Hebei Xingtang Jujubae Fructus. The relative contents of unsaturated fatty acids in 9 kinds of Jujubae Fructus were up to 45.3%-70.3%

of which the relative content of hexadecenoic acid (methyl ester) was the highest and up to 24.0%-38.3%. Principal component analysis was applied for evaluation of the qualities through the common 18 volatile components in the extracts of 9 Jujubae Fructus samples from different regions. In this way

these 9 Jujubae Fructus samples from different regions were effectively distinguished and it was indicated that the best Jujubae Fructus was from Wuyi Mayazao

followed by Wuyi Xiaozao

Xianghe Xiaozao and Wuyi Dazao. Conclusion:There are certain differences in volatile components of Jujubae Fructus from different regions and varieties. This experiment can provide references for the development of jujube resources.