Abstract: The volatile components of different processed products of Phytolacca acinosa Roxb. were compared and analyzed by headspace solid phase microextraction （HS-SPME） and gas chromatography-mass spectrometry （GC-MS）. The relative percentage of each component was calculated by area normalization method. Results showed that 39 peaks were detected and 29 constituents were identified, accounting for 76.52% of the volatile constituents. 33 peaks were detected and 27 constituents were identified from vinegar Phytolacca acinosa Roxb., accounting for 68.78% of the volatile constituents. There were 14 volatile components in both. Compared with Phytolacca acinosa Roxb. vinegar Phytolacca acinosa Roxb. has 15 components reduced and 13 components added.

Key words: Phytolacca acinosa Roxb., processed products, HS-SPME, GC-MS, volatile component