Abstract: The quality standard of Alpinia zerumbet （Pers.） Burtt.et Smith was established. The content of volatile oil in the fruit of Alpinia zerumbet was determined by the volatile oil extractor. Different batches of Alpinia zerumbet were identified by character, microscopic identification and thin layer chromatography. The moisture, ash, extract, swelling degree and volatile oil of 11 batches of Alpinia zerumbet were determined by GC-MS. The results showed that the characteristics and microscopic characteristics of Alpinia zerumbet were strong. The separation degree of main spots identified by thin layer chromatography was clear; the water content of Alpinia zerumbet should not be higher than 15.0%, the total ash content should not be higher than 8.0%, the acid insoluble ash content should not be higher than 1.9%, the alcohol soluble extract should not be lower than 5.0%, the average swelling degree was 2.80, and the volatile oil content should not be less than 0.8%. The determination of volatile oil found that the relative content of β-pinene was the highest, followed by sabinene and eucalyptol. The method was simple and easy to operate, without interference, stable and reliable, good in reproducibility, and appropriate in the proposed scope, which was suitable for Alpinia zerumbet fruit quality control standards.

Key words: Alpinia zerumbet （Pers.） Burtt.et Smith, fruit, microscopic identification, volatile oil, quality standard