Abstract: The composition of essential oil, which was extracted from three different varieties of honeysuckle at the same producing area was studied, and the differences and similarities of the composition of compounds were also explored. This experiment uses three kinds of typical Caprifoliaceae honeysuckle (Lonicera hypoglauca, Lonicera macranthoides, Lonicera fulvotomentosa) as experimental material. Meanwhile, the essential oil extraction device with high extraction rate was applied for extracting the essential oil, and combined with the Gas Chromatography-Mass Spectrometer (GC-MS) to assay components. The results showed that 118 components from all of 125 compounds detected in the volatile oil of three varieties of honeysuckle were confirmed according to NIST11 library data and manual resolving. Hydrocarbons, esters, alcohols were main compounds in Lonicera macranthoides, and alcohols up to 71.17% was the largest proportion of the total (relative content of C₁₀ alcohols was 68.93%). The kind of compound C₅-C₁₀ in Lonicera macranthoides was up to 27 species (78.28%); Hydrocarbons, alcohols were the main compounds in Lonicera hypoglauca, and alcohols (86.3%) were the largest proportion of the total (relative content of C₁₀ alcohols was 78.66%). The kind of compound C5-C10 was up to 22 species (84.84%), and Lonicera hypoglauca had no carboxylic acid compounds; Lonicera fulvotomentosa mainly contained ketones, esters, alcohols, aldehydes, and the relative content of ester (57.92%) accounted for the largest proportion (relative content of C₁₆-C₂₀ esters were up to 55.61%). C₅-C₁₀ species in Lonicera fulvotomentosa were up to 41 species, whose relative content was 34.28%, but C₁₆-C₂₀ content was the largest, which was up to 59.33% (15 types). Research had shown that the honeysuckle essential oil components in compound type, number and relative content had great difference because of the variety differences. Moreover, the analysis lays important data base for the classification of honeysuckle, essential oil's medicinal value and the source of flavor.