本文报道山胡椒果实的化学成分。鉴定了果实精油中十三种成分:α-蒎烯(0.03％),β-蒎烯(2.75％),莰烯(2.27％),罗勒烯(77.99％),壬醛(1.08％),癸醛(0.30％),1,8-桉叶素(2.47％),龙脑(0.21％),柠檬醛(0.42％),对-伞花素(0.63％),黄樟油素(2.60％),乙酸龙脑酯(0.60％),γ-广藿香烯(0.69％)及种子油中六种脂肪酸:辛酸(0.28％),癸酸(55.27％),月桂酸(32.21％),豆蔻酸(1.18％),棕榈酸(2.72％)和硬脂酸(8.94％)。另外,还对果实精油和种子脂肪油的应用作了初步研究。 This article reports the chemical composition of the mountain pepper fruit. Thirteen components in the fruit essential oil were identified: α-pinene (0.03%), β-pinene (2.75%), terpene (2.27%), ocimene (77.99%), furfural (1.08%), quinone Aldehyde (0.30%), 1,8-cineole (2.47%), borneol (0.21%), citral (0.42%), para- cyanidin (0.63%), safrole (2.60%) , Bornyl acetate (0.60%), Gamma-glucene (0.69%) and Six fatty acids in seed oil: caprylic acid (0.28%), citric acid (55.27%), lauric acid (32.21%), soybean meal (1.18%), palmitic acid (2.72%) and stearic acid (8.94%). In addition, a preliminary study was conducted on the application of essential oils and seed fat oils.