Abstract: The volatile oil in Xingping white garlic was distilled by vapor distillation–ether extraction. The chemical components of garlic volatile oil was analyzed by GC–MS. 33 compounds were separated from The volatile oil, among them 26 compounds have been identified. These compounds account to 99.39% of total volatile oil. The main chemical components in the volatile oil of Xingping white garlic are sulfur-containing-compound. These sulfur-containing-compounds account to 98.80% of total volatile oil. The main chemical constituents are ‘diallyl trisulfide’, (43.85%), ‘diallyl disulfide’(35.28%)and ‘Trisulfide, methyl 2-propenyl’(11.10%).