Abstract: Essential oil from leaves of Cinnamomum chekiangense was obtained at the ratio of 100 g leaves to 100 mL water by 2.5 h of steam distillation and then 3 h of ethanol extraction. The oil yield was 1.84%. 60 compounds in oil which were about 98.57% of mass fraction of the oil were identified by GC-MS method. The content of p-cymene which was the highest in oil was 22.14%, and that of cinnamaldehyde was only 0.162%, safrole which was forbidden to be used in food was not detected. The oil from leaves of C.chekiangense had different usage because its main components were different markedly with that of other plants in the same genus.

Key words: Cinnamomum chekiangense, chemical components, GC-MS analysis