Abstract: Volatile compounds of jujube brandy were extracted by solid phase micro-extraction(SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). The extraction conditions were optimized using single factor and orthogonal experiments.The sum of the peak areas and total peak numbers of the volatile constituents were used as indices to optimize the extraction conditions by using L₉(3⁴) orthogonal array design.Experimental results showed that the optimal SPME extraction time and temperature were 40 min and 50℃,10% alcohol content in headspace glass vial with addition of 1.0 g NaCl,and the desorption time was 6 min.As a result,a total of 81 compounds were isolated,and the structure of 59 in them were identified, including 34 esters(85.47%),7 alcohols(3.67%),4 acids(4.61%),6 ketones(4.51%),8 others(1.74%).