目的：对比分析杂柑皮与陈皮挥发油的化学组成及其相对含量，比较其差异性，为杂柑皮的进一步开发利用奠定基础。方法：采用GC-MS法，得到10个品种杂柑皮与12个品种陈皮的挥发油主成分面积归一值，并对比分析杂柑皮与陈皮各自挥发油的共有成分及其平均相对含量。结果：杂柑皮与陈皮均以柠檬烯为各自挥发油的主成分，并且杂柑皮中柠檬烯的平均相对含量（92.87 %）远大于陈皮（84.40 %），二者有显著性差异（P<0.001）。除此之外，α-蒎烯（P<0.01）、桧烯（P<0.05）和癸醛（P<0.05）在平均相对含量上也有显著性差异。12种陈皮挥发油中还共同含有3-崖柏烯、β-蒎烯、萜品烯、异松油烯、4-萜烯醇等成分，而在10种杂柑皮中并非共有成分。结论：3-崖柏烯等5种共有成分的有无以及柠檬烯等4种成分相对百分含量的差异，可联合作为杂柑皮与陈皮挥发油的区分，但亟待更多的理论研究以支持杂柑皮替代传统陈皮的使用。
We compared the volatile oil of Hybrid Citrus Peel (HCP) and Chenpi and their relative contents, and laid the foundation for the further development and utilization of HCP by exploring the differences with Chenpi. The area normalized values of main volatile oil from 10 varieties of HCP and 12 varieties of Chenpi were obtained by GC-MS, and the collective components of both volatile oils as well as their average relative contents were compared and analyzed. Limonene is the main component of the volatile oils of both HCP and Chenpi, and the average relative content for Limonene in HCP (92.87 %) is higher than that in Chenpi (84.40 %) with a significant difference between them (P<0.001). In addition, α-pinene (P<0.01), Sabenene (P<0.05) and Decanal (P<0.05) showed significant differences as well. Also, there are some collective components of the volatile oil identified in 12 varieties of Chenpi, such as 3-Thujene, β-Pinene, g-Terpinene, Terpinolene and 4-Terpineol, which are not concurrently found among 10 varieties of HCP. Therefore, the volatile oil of HCP and Chenpi can be jointly distinguished by the 5 components including 3-Thujene and the relative percentages of 4 components such as Limonene. However, more theoretical supports are urgently needed to demonstrate whether HCP can replace the traditional Chenpi.