本研究利用SPME配合PDMS/DVB吸附纖維方法萃取桂竹（P/!y//os(ac/!ys makinoi)筍之 揮發成分，評估常溫、不同加熱溫度及蒸煮時間對桂竹筍揮發成分之影響。由GC-MS分析結果證 實，常溫下，桂竹筍之揮發成分共有8種，其主要揮發成分為具香甜薄荷且能防止昆蟲危害之苯 環類化合物的Methyl salicylate (99.03%)。由不同加熱溫度對桂竹筍揮發成分影響之結果得知， 於100°C加熱30 min後，桂竹筍所釋放的主要揮發成分仍以Methyl salicylate (82.54%)為主。又由 100°C蒸煮不同時間對麻竹筍揮發成分影響之結果得知，蒸煮60 min後，主要揮發成分仍為Methyl salicylate (79.25%)，其含量與蒸煮時間成反比；而蒸煮初期（5 min)之次要揮發成分Benzyl salicylate則與蒸煮時間成正比，蒸煮60 min後，其含量由初期的0.88%提升為6.85%。

Volatile aroma compounds of Phyllostachys makinoi shoots were heated at various temperatures and for various durations at 100oC and then extracted using solid-phase microextraction (SPME) with Polydimethylsiloxane-divinylbenzene (PDMS/DVB) fibre. Results from gaschromatography-mass spectrometry (GC-MS) analysis showed that fresh P. makinoi shoot at ambient temperature comprises 8 volatile aroma compounds in which methyl salicylate (99.03%) is a major one that provides protection against insect attack and also has the fragrance of sweet, spicy and minty. Heating temperature influenced significantly on the volatile aroma compounds. Results revealed that the major volatile compound, methyl salicylate (82.54%), was obtained when the P makinoi shoots was treated in a 100oC water bath for 30 min. Methyl salicylate showed marked decrement in content at 100oC; while others, including benzyl salicylate, hexadecanoic acid and 2-pentyl furan, showed an increase in relative content. Furthermore, it was observed that a positive relationship existed between benzyl salicylate content and heating duration, but a negative relationship existed between methyl salicylate content and heating duration, revealing substantial effects of heating duration on volatile aroma compounds of P. makinoi shoot.