Objective To study the influence on the volatile components exist in Radix Bupleuri of different processing methods(crude radix bupleuri,vinegar - baking Radix Bupleuri,wine - baking Radix Bupleuri,bran - stirring Radix Bupleuri,turtle blood - baking Radix Bupleuri),to lay the material foundation for clarifying the different effects in processing mechanism and processed Products. Methods Adopt GC - MS chromatography to compare and analyze the changes of volatile components between different Radix Bupleuri processed products. Results There are changes in types and content of the volatile compon...