In order to analyze the change of concentration of main sulfur-contained compounds in different cooking ways,a headspace gas chromatographic method was established and validated for the determination of diallyl sulfide（DAS ）,diallyl disulfide（DADS）,diallyl trisulfide（DATS） in cooked oil.The detection was performed on a DM2WAX capillary column,with an equilibration temperature of 403 K,an equilibration time of 20 min and a rotation rate of 500 r/min.Good linear relationships between peak area and their contents were obtained in the investigated range,with correlation coefficients higher than 0.999 and detection limits of 0.001-0.025 mg/L.The average recoveries of DAS,DADS and DATS were in the range of 97.1%-103%.