The volatile flavor constituents of fried zanthoxylum essential oil were extracted by solid phase micro-extractioon（SPME）and solvent-assisted flavor evaporation（SAFE）and analyzed by gas chromatography mass spectrometry（GC-MS）. A total of 103 volatile compounds were identified in fried zanthoxylum essential oil, including 36 hydrocarbons, 12 aldehydes, 8 ketones, 28 alcohols,12 esters, 2 ethers and 5 heterocyclic compounds. There are some certain differences in volatile compounds extracted by SPME and SAFE.