Abstract: Objective The differences between the chemical constituents of essential oils from fruit (including pulp and peel) and leaf of C.anisum-olena (Blauco) Merr,were investigated to explore the utilization value of Guiyan No.15 and provide reference for the development and utilization of it.MethodThe essential oils were extracted by steam distillation from fruit and leaf of C.anisum-olena.The chemical constituents of essential oils from different parts were analyzed by gas chromatograph-mass spectrometer (GC-MS) method,and identified by Mass Spectral Standard Database NIST.The relative content of chemical constituents of essential oils from differnt parts were determined by area normalization method.Result Fitty-five compounds in fruit and leaf of C.anisum-olena were identified,including twenty-eight terpenes,four alcohols,six aldehydes,two ketones,four esters,six hydrocarbons and five ethers.Twenty,thirty-one and thirty-four compounds were identified from fruit pulp,peel and leaf of C.anisum-olena respectively.The relative contents of identified compounds accounted for 76.97%,95.11% and 83.85% of total essential oils in respective parts.The main constituents in fruit pulp,peel and leaf of C.anisum-olena were monoterpenes,beta-pinene in pulp,myrcene in peel and terpinolene in leaf specificly.Therefore,terpene compounds (mainly monoterpenes) and ethers were the major chemical constituents in the essential oils from fruit and leaf of C.anisum-olena.ConclusionThere are significant differences in chemical constituents and relative contents between essential oils from fruit and leaf of C.anisum-olena,and unique essential oils are indentified.Considering cost,essential oils from leaf of C.anisum-olena have greater potential in development.