OBJECTIVE： To establish a method for the detection of volatile constituents from the leaves and fruits of Piper nigrum. METHODS： HS-SPME-GC-MS was used. The chromatographic conditions： column was HP-5 MS quartz elastic capillaries， carrier gas was high purity helium （99.999％）， flow rate was 1.0 mL/min， the inlet temperature was 250 ℃， initial temperature of column was 50 ℃ （temperature programmed）， split injection with split ratio of 10 ∶ 1. MS conditions： ionization mode was electron impact ion source， ionization energy was 80 eV， ion source temperature was 230 ℃， quadrupole temperature was 150 ℃， transmission line temperature was 280 ℃， electron multiplier voltage was 1 588 V， mass scanning range was m/z 30-400. The spectra were retrieved using RTLPEST3. L and NIST08. L， and the relative contents of the volatile constituents were determined by area normalization method. RESULTS： There were 28 volatile constituents in the leaves and 15 in the fruits， respectively accounting for 67.13％ and 36.85％. The major volatile constituents of leaves were β-caryophyllene （15.72％）， limonene （9.39％）， 3-carene （9.32％）， β-pinene （6.80％）， α-terpine（4.98％），etc.， the main volatile constituents of fruits were 1，7，7-trimethyl-2-vinylbicyclo[2.2.1]hept-2-ene （10.45％）， espatulenol （8.28％）， caryophyllene oxide （4.81％）， etc.  5 constituents were owned in both. CONCLUSIONS： The study basically clears the main volatile constituents from the leaves and fruits of P. nigrum， and verifies existing obvious differences.