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.