目的研究藿香挥发油的化学成分。方法采用固相微萃取-气相色谱-质谱联用技术首次对藿香不同部位挥发油成分进行分析和鉴定。结果从藿香茎中鉴定了10个化合物,占茎中挥发性成分的96.88%;从藿香叶中鉴定了20个化合物,占叶中挥发性成分的98.12%;从藿香果实中鉴定了15个化合物,占果实中挥发性成分的97.86%。结论对甲氧基苯丙烯是藿香茎、叶和果实挥发油的主要成分。 Objective To study the chemical constituents of volatile oil from Agastache rugosa Methods The volatile oil components in different parts of Agastache rugosa were analyzed and identified by solid-phase microextraction-gas chromatography-mass spectrometry. Results Ten compounds were identified from Agastache rugosa stem, accounting for 96.88% of the volatile components in the stem. 20 compounds were identified from Agastache leaves, accounting for 98.12% of the volatile components in the leaves. Fifteen compounds accounted for 97.86% of the volatile components in fruits. Conclusion p-Methoxybenzene is the main component of volatile oil in stem, leaf and fruit of Agrobacterium.