Abstract: For optimization of component extraction from loquat wine by HP-SPME,the extraction conditions were investigated using single factor and response surface methodology based on Box-Benhnken centre design principles.The extraction temperature,extraction time and sample volume 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 loquat wine by HP-SPME were obtained as followed: extraction temperature 38.0℃,extraction time 32.5min and sample volume 8.5mL.Under the above conditions,26 different compounds were identified.In the sample,the content of alcohols was 47.33%,of esters was 37.73%,of acids was 0.9% and of aldehydes was 0.32%.Among them,phenylethyl alcohol,1-nonanol,diethyl succinate,methyl salicylate,hexanoic acid,ethyl caprylate and ethyl 2-methylbutyrate were the main compounds.