The aroma components of Zanthoxylum bungeanum Maxim fruit will gradually weaken during the storage process. In this experiment， fresh Zanthoxylum bungeanum fruit was used as the experimental material. It was preserved at room temperature， preserved at normal temperature after air drying， 0-4 degrees centigrade at low temperature and non vacuum preservation， cryopreservation after vacuum packaging and vacuum packing after vacuum packing. The aroma components of Zanthoxylum bungeanum Maxim during storage were studied by regular detection of aroma components and key enzyme activities in the metabolic pathway. The results showed that： the characteristic aroma components of Zanthoxylum bungeanum linalool first increased and then decreased and most of the rest of the aroma substances showed a downward trend， among them， the storage of Zanthoxylum bungeanum Maxim stored in vacuum packaging at room temperature was the best. At the same time， the activity of the key enzymes in the metabolism of aroma components， the activity of alcohol acyltransferase was the highest， followed by alcohol dehydrogenase， and the activity of fat oxygenase was the lowest. This results was related to the variation law of aroma components of Zanthoxylum bungeanum Maxim. The test results provided certain experimental basis for the storage of Zanthoxylum bungeanum Maxim， it also provided a theoretical basis for the study of the changes of aroma components and metabolism key en