目的 研究对比苦竹、麻竹、紫竹竹叶中的挥发性成分，旨在开发新型抗菌抗氧化成分资源，为天然安全的抗菌抗氧化包装及保鲜技术开发提供基础。方法 采用水蒸气蒸馏法提取3种竹叶挥发油成分，并用气相色谱-质谱联用（GC-MS）技术结合保留指数（RI）对挥发油成分进行鉴定分析。结果 从3种竹叶挥发油中分别鉴定出61，49，68种挥发性成分，以酯类（16.358%～31.930%）、酮类（18.206%～24.033%）、烃类（3.873%～19.632%）、醛类（8.436%～15.414%）和醇类（8.448%～11.182%）化合物为主。3种竹叶挥发油含24种相同成分，以棕榈酸异丙酯（9.826%～22.408%）、4-羟基-3-甲基苯乙酮（5.870%～7.078%）、苯乙醛（3.746%～4.486%）等为主。结论 3种竹叶挥发油相同成分均相对含量较高，这些含量较高的物质均有良好的抗菌抗氧化特性。

The work aims to develop new anti-microbial and anti-oxidative materials to provide the foundation for an-ti-microbial and anti-oxidative packaging and food preservation technology by studying volatile components of leaves in bitter bamboos, Dendrocalamus bamboos and black bamboos through comparison. Volatile oil was extracted from the three bamboo leaves by steam distillation. The components of volatile oil were analyzed by gas chromatography-mass spectrometry (GC-ms) and Ri (retention index). The oil from the three bamboos was identified to have 61, 49 and 68 volatile components respectively, in which esters (16.358%～31.930%), ketones (18.206%～24.033%), hydrocarbons (3.873%～19.632%), aldehydes(8.436%～15.414%) and alcohols (8.448%～11.182%) took main parts. These three kinds of oils contained 24 same ingredients, of which Isopropyl palmitate (9.826%～22.408%), 4-hydroxy-3-methyl acetophenone (5.870%～7.078%) and benzene (3.746%～4.486%) took main parts. The same ingredients in the volatile oil from the three bamboo leaves are higher which have good abundant anti-microbial and anti-oxidative properties.