Abstract: The main components(amino acid,soluble sugar,soluble protein,total flavonoids,ascorbic acid,chlorogenic acid,quercetin and baicalin)of four cultivars of edible chrysanthemum flowers(SYJ1,SYJ2,SYJ3 and SYJ4)were determined by titrimety,ultraviolet spectrophotometry and HPLC methods. The chemical compositions of volatile oil from edible chrysanthemum flowers were identified by GC-MS with steam distillation. Quantitative analyses carried out by peak area normalization method. The results showed that the main components of edible chrysanthemum flower SYJ3 were higher. The contents of amino acid,soluble sugar,soluble protein,total flavone,ascorbic acid,chlorogenic acid,quercetin and baicalin were 15.69,65.03,39.72,156.97,69.95,1.96,3.13 and 17.62 mg·g^-1,respectively. And 37,33,25,38 compounds of essential oils were respectively identified from four cultivars of edible chrysanthemum flowers. It was found that the main volatile components were α-pinene,1,8-cineole,bicyclo(2.2.2)oct-2-en-5-one,bicyclo(3,1,1)hept-2-en-4-ol,2,6,6-trimethy-,acetate,β-elemene,(-)-β-caryophyllene and α-cubebene. The contents of main chemical components and volatile oils of different cultivars of edible chrysanthemum flowers were significantly different(p<0.05).