To study the volatile constituents from leaves of Piper betle L. ,the volatiles were analyzed by head- space solid micro-extraction,coupled with GC-MS and Kovats indices for the first time. A quantitative analysis in percent was performed by peak area normalization measurements. The results showed that 27 compounds were identified from the leaves, accounting for 97.53% of the total essential constituents. The structure types of volatiles compounds included aldehyde, acids,esters,phenols,alkenes,aromatic hydrocarbons,and alkanes. 2-Methoxy-5-methylbenzaldehyde (42. 89% ) ,4-(2-propenyl)-phenol acetate ( 12. 49% ) ,2-methoxy-4-( 1-propenyl)-phenol ( 13. 42% ) ,4-allyl-l, 2-diace-toxybenzene (9.47% ) ,4-(2-propenyl)-phenol (2. 89% ) ,y-cadinene (2. 74% ) .eugenol (2. 66% ) and 2-methoxy-4-( 1-propenyl)-phenol acetate (2.06% ) were the main volatile constituents.%首次采用顶空固相微萃取和气质联用技术(HS-SPME-GCMS),结合保留指数法,用峰面积归一化法测定蒟酱叶中挥发性成分及相对百分含量.结果表明,从蒟酱叶中鉴别出27个化学成分,占峰面积的97.53％,化合物结构类型包括醛、酸、酯、酚、烯烃、芳香烃和(环)烷烃.2-甲氧基-5-甲基苯甲醛(42.89％)、胡椒酚醋酸酯(12.49％)、异丁香酚(13.42％)、4-烯丙基-1,2-二乙酰氧基苯(9.47％)、胡椒酚(2.89％)、γ-毕橙茄烯(2.74％)、丁香酚(2.66％)和乙酸异丁香酚酯(2.06％)是蒟酱叶的主要挥发性成分.
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