Abstract:Abstract：In order to study the effect of enzymatic hydrolysis of β-glucoside on volatile constituents of the oil of Lysimachia foenum-graecum Hance，we used gas chromatography-mass spectrometry （GC-MS）to detect and compare the enzymatic hydrolysis of vanilla oil and its control group.The results showed：（1）63 volatile aroma compounds were isolated and identified from the oil of the Lysimachia foenum-graecum Hance extracted by enzyme hydrolysis.And the total relative percentage was 78.33%，including aromatic 13 kinds，8 kinds of alcohols，8 acids，6 ketones，5 esters，5 alkanes，5 alkenes，4 aldehydes，1 phenols and other 8 kinds of heterocyclic compounds；While 43 species were identified from the contrast sample；（2）Compared with the control group，the enzymatic components of volatile oil of Lysimachia foenum-graecum increased the 39 kinds of new compounds，and the relative percentage of 21 volatile compounds has changed.At the same time，19 substances disappeared；（3）The overall aroma of the oil extracted from Lysimachia foenum-graecum changed significantly because of β-glucoside.