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[Objectives] The aim was to determine the optimum process for the extraction of volatile oil from Alpinia zerumbet fruit. [Methods] Steam distiilation was used to extract volatile oil from A. zerumbet fruit. Based on the single factor tests, an orthogonal test was designed to explore the effects of solid-liquid ratio, soaking time, extraction time and grinding degree of material on the extraction rate. The composition of volatile oil from A. zerumbet fruit was analyzed using gas chromatography-mass spectrometry (GC-MS), and the relative mass fraction of each component was determined by peak area normalization. [Results] With volatile oil yield as the index, the optimum extraction process was determined: solid to liquid ratio of 1:10, soaking time of 0.5 h, grinding degree of passing through 24-mesh sieve and extraction time of 5 h. A total of 29 compounds were isolated. Among them, the contents of a-terpinene (24. 894%), 1, 8-terpadiene (15.527%) and α-pinene (6. 982%) were relatively high. [Conclusions] The optimized extraction process for volatile oil from A. zerumbet fruit is stable and reasonable. Under the optimum extraction process, the extraction effect of volatile oil from A. zerumbet fruit was the best. The chemical components of volatile oil from A. zerumbet fruit were determined by GC-MS as α-terpinene (24. 894%), 1, 8-terpadiene (15.527%) and α-pinene (6.982%). [ABSTRACT FROM AUTHOR]