Abstract:To explore the differences in volatile chemical components，antioxidant activity，and antibacterial activity of four agarwood essential oils from different origins and extraction methods，this study employed gas chromatography-mass spectrometry（GC-MS）to analyze the volatile components of the four agarwood essential oils.Combined with its ability to scavenge 1，1-diphenyl-2-picrylhydrazyl radical（DPPH）and 2，2'-azino-bis（3-ethylbenzothiazoline-6-sulfonic acid）ammonium salt（ABTS）anion radical and its inhibitory effects on Escherichia coli，Staphylococcus aureus and Listeria monocytogenes，the antioxidant and antibacterial activities of different essential oils were compared.A total of 69，50，66，and 62 volatile chemical compounds were identified from GXC，GXS，HAC，and HAS，respectively.The relative components of sesquiterpenoids were 54.26%，89.94%，60.63%，and 70.38%，respectively. The relative components of the small molecule aromatic family were 5.42%，6.43%，4.43%，and 17.75%，respectively. The relative components of chromones were 34.07%，0.00%，32.49%，and 1.34%，respectively. GXC，HAC，and HAS showed strong antioxidant capacity，and the half maximal inhibitory concentration（IC50）on DPPH· were 0.66，0.36，1.32 mg/mL，respectively. The half maximal inhibitory concentrations on ABTS+ were 0.09，0.07，0.11 mg/mL，respectively. GXS had the weakest antioxidant capacity. At a mass concentration of 10 mg/mL，the four essential oils were less sensitive to the inhibitory effect of Escherichia coli and moderately sensitive to the inhibitory effect of Staphylococcus aureus and Listeria monocytogenes. The differences in compound compositions among various agarwood essential oils impart unique aromas and functional activities. Among them，HAC exhibits the strongest antioxidant capacity while GXC and HAC demonstrate the best antibacterial effect.