Abstract: Ultrasonic extraction and gas chromatography- mass spectrometry were employed to establish a detection method of cinnamaldehyde in polypropylene( PP) film. Under different temperatures( 5,20,40 ℃) and different concentrations of cinnamaldehyde( 1%,3%,6%) added in PP,the release profiles of cinnamaldehyde from three types of PP to fatty food stimulants were studied. It was found that the higher release temperature,the higher cinnamaldehyde's release rate and the short time to achieve release equilibrium of PP- B and PP- R. It showed no significant difference of cinnamaldehyde 's release rates in PP- H films between 5 ℃ and 20 ℃.However,the highest release rate was obtained at 40 ℃. Under the equilibrium,a higher concentration of cinnamaldehyde gave rise to a lower release rate at 5 ℃. However,this effect was weakened as the temperature increased. Moreover,under the same temperature,the release rate of cinnamaldehyde in the PP- R films is highest,followed by that in PP- B,the release rate of cinnamaldehyde in PP- H was lowest. Therefore,it can be predicted that the PP- R is a good candidate as masterbatch of polypropylene films to release cinnamaldehyde.