This paper reports a GC analysis of the volatile oil contained in the nutmeg (Semen Myristicae) prepared by simmering wrapped in flour in hot purified talc, scalding in hot purified talc and stir-frying in smoking wheat bran. The experimental results showed that before and after processing the volatile oil compounds in nutmeg are the same and during processing no known compounds disappeared. The contents of the main volatile oil compounds in nutmeg changed, however, before and after processing, including the amounts of myristicin, one of the toxic compounds in nutmeg. It is suggested that the amounts of myristicin could be decreased notably under certain processing conditions.