运用水蒸气蒸馏和乙醇提取两种方法分别提取茭白中的化学成分,气相色谱-质谱联用技术进行分离鉴定,面积归一法进行定量分析.并对两种方法所得结果进行比较,分析其中的差异之处.结果显示,水蒸气蒸馏提取物中共分离出106种组分(占总峰面积的82.07％),其中棕榈酸(16.89％)、己二酸二(2-乙基己)酯(6.39％)、油酸酰胺(5.64％)、亚油酸(3.84％)和油酸(3.64％)为主要组分.乙醇提取物中共分离出89种组分(占总峰面积的91.75％),其中棕榈酸(33.71％)、油酸(11.24％)、2-羟基-1-(羟甲基)棕榈酸乙酯(6.84％)、反油酸乙酯(4.93％)和亚油酸乙酯(3.88％)为主要成分.还鉴定出香兰素、月桂酸、茉莉酸等香味成分,以及花生四烯酸等活性组分.结果表明,茭白中的化学成分十分丰富,两种方法提取的成分及其总量存在一定差异.“,”The chemical components were extracted from Zizania aquatic by steam distillation and ethanol extraction respectively, separated and identified by GC-MS, and quantified by area normalization method. We also analyzed and compared the chemical constituent of the extracts from Zizania aquatic by different extraction methods. According to the results, 106 components were identified by steam distillation ( accounted for 82. 07％ of the total peak area) , including palmitic acid (16. 89％), bisoflexdoa(5. 64％), linoleic acid (3. 84％), and oleic acid (3. 64％) as the main components. A total of 89 components ( accounted for 91. 75％ of the total peak area) were identified by ethanol extraction, including palmitic acid (33. 71％), oleic acid (11. 24％),hexadecanoic acid 2-monohexadecanoylglycerol(6. 84％), (E) -9-octadecenoic acid ethyl ester(4. 93％) and linoleic acid ethyl ester ( 3. 88％) as the main components. We also identified some aroma components as vanillin, dodecanoic acid, jasmonic acid, and some active components as arachidonic acid. The results showed that the chemical composition of Zizania aquatic was very rich, and there were some differences between the components and the total amount between extraction methods. This method will provide a theoretical basis for the rational utilization and sustainable development of Zizania aquatic,and also provide a reference for other components from other complex samples.