Abstract: A suitable technical scheme for collecting volatile substances from Jiaozi Chinese steamed bread was studied.According to the operational principle of purge and trap(PT) method, vacuum extraction(VE) method and simultaneous distillation extraction (SDE) method, the three experimental devices were designed independently, and the operation parameters of three methods were studied.After optimization, the results showed that the optimal operating parameters of purge and trap and vacuum absorption methods were the same.The operating parameters were as follows:the extraction liquid was n-hexane, the operation temperature was 20 ℃, and the extraction time was 40 min, the extraction liquid in the first two extraction bottles were merged as samples for follow-up component analysis.In simultaneous distillation extraction method, anhydrous ether was chosen as the extraction liquid, the volume of the extraction liquid was 80 mL and the distillation time was 50 min.Comparing the quantities and contents of volatile substances collected by three extraction methods, it was found that SDE collected more volatile substances than the other two methods, and the kinds of volatile substances collected by SDE reached 34.Considering that the three extraction methods have different effects on the collection of volatile substances with different boiling points, the cooperation of the three methods was still required for the collection of volatile substances, and the accurate analysis of volatile components would be needed.The study could provide an excellent pretreatment scheme for the qualitative and quantitative analysis of volatile composition in Jiaozi Chinese steamed bread.