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研究了三棱炮制前后挥发油含量的变化，采用ＧＣＭＳ法分析鉴定了挥发油的组分。结果表明，三棱经炮制后各制品的挥发油含量均有不同程度下降，其组分亦有较大变化，共鉴定出２９个化合物，其中２５个成分为首次从本品中鉴定，炮制后产生２个新组分。
The changes of the volatile oil content before and after the processing of the scallops were studied. The components of the volatile oil were identified by GC-MS analysis. The results showed that the volatile oil content of each product after processing was decreased in different degrees, and its composition also changed greatly. A total of 29 compounds were identified, 25 of which were identified for the first time from this product and were processed. 2 new components.