Abstract: Aroma composition were characterized fruit wine features. Optimize condition which was used to headspace solid phase microextraction aroma substances in prunus humilis bunge wine by response surface method, in order to get more accurate results by chromatography. The aroma components of Prunus humilis Bunge wine were analyzed by GC-FID method combined with head space solid-phase micro-extractions (HS-SPME) . The extraction conditions were investigated using single factor and response surface methodology based on Box- Benhnken centre design principles. The salt concentration, extraction temperature and extraction time were used as affected factors while the total peak area of chromatogram as response value in this study. The results indicated that the optimum conditions for aroma components extraction from Prunus humilis Bunge wine by HS-SPME were obtained as follows:salt concentration 0.226g/mL, extraction temperature29℃ and extraction time 36min. Under the above conditions, 32 different compounds were detected, and ten of which were carried out qualitative and quantitative analysis. It showed that some of the aroma composition content was higher, such as isoamylol 110.734mg/L, ethyl hexanoate 11.568mg/L, isobutanol 8.7725mg/L, phenethanol 47.178mg/L, isoamyl acetate 15.655mg/L and propanol 1.7032mg/L.