Abstract: Objective: To compare the chemical composition of mature fruit, immature fruit, stalk and leaf of Cinnamomum migao (C. migao), and also to investigate the antioxidant capacity. Methods: The volatile oils of mature fruit, immature fruit, stalk and leaf of C. migao were extracted by hydrodistillation, and their respective components were analyzed by gas chromatography-mass spectrometry (GC-MS), the analytical results were searched and matched with Nist 17 and Wiley 275 standard mass spectra, and their relative contents were determined by peak area normalization method, the DPPH· and ABTS⁺· and total reducing capacity antioxidant system was also used to investigate their antioxidant effects. Results: 66 components were detected from the mature fruit volatile oil of C. migao, with a relative content of 89.365%, and the main components were n-decanoic acid (28.563%), 1,8-cineole (13.461%) and dodecanoic acid (13.279%), etc. 60 components were detected from the immature fruit volatile oil of C. migao, with a relative content of 86.2%, and the main components were 1,8-cineole (11.845%), β-phellandrene (10.831%) and α-phellandrene (9.178%), etc. 67 components were detected from the stalk volatile oil with a relative content of 55.047%, the main components were β-eudesmol (13.683%), 1-((1R,2R,3R)-2-(3- Isopropylfuran-2-yl)-3-methylcyclopentyl)ethanone (3.426%) and δ-cadinene (3.188%), etc. 50 components were detected from the leaf volatile oil with a relative content of 64.389%, the main components were 1-((1R,2R,3R)-2-(3-Isopropylfuran-2-yl)-3-methylcyclopentyl)ethanone (11.259%), spathulenol (8.473%) and 3,5-bis(1,1-dimethylethyl)-2-hydroxy-benzaldehyde (7.79%), etc. The antioxidant results indicating that the mature fruit volatile oil had the best antioxidant effect and the stalk volatile oil had the worst antioxidant effect. Correlation analysis showed that hydrocarbon and acid components were positively correlated with antioxidant capacity. Cluster analysis classified the mature and immature fruit into one category, and the stalk and leaf into one category. Conclusion: The components and contents of the volatile oil from different parts of C. migao varied greatly, but all of them had good antioxidant ability, which could lay the foundation for the subsequent study.