Abstract: The influence of the storage method of Osmanthus fragrans, which were kept under frozen, citric acid preservative, NaCl preservative and dryness conditions,respectively,on the quality of essential oils were analyzed by GC-MS. The results show that the yield and the fragrant components of essential oils from the frozen, citric acid preservative and NaCl preservative flower were very similar to those from the fresh flower. As the citric acid preservative, NaCl preservative time increased, their main fragrant components of O. fragrans kept unchanged, but their contents showed a nonlinear decreasing trend which accelerated significantly after two months of cryopreservation, suggesting that O. fragrans should not be stored for longer than 60 d under citric acid or NaCl preservative conditions.