Abstract: In order to explore the effect of blending ratio of olive oil and rapeseed oil on the flavor and nutritional components of Sichuan pepper oil, the volatile components of seven samples of Sichuan pepper oil were collected and analyzed by Gas chromatography（GC） combined with Ion mobility spectroscopy（IMS）, including pure olive Sichuan pepper oil（GL）, pure rapeseed Sichuan pepper oil（AJ）, Sichuan pepper oil 1-9（rapeseed oil ∶olive oil =1∶9）, Sichuan pepper oil 3-7（rapeseed oil∶olive oil = 3∶7）, Sichuan pepper oil 5-5（rapeseed oil∶olive oil = 5∶5）,Sichuan pepper oil 6-4（rapeseed oil∶olive oil = 6∶4）, Sichuan pepper oil 8-2（rapeseed oil∶olive oil = 8∶2）. The results showed that different Sichuan pepper oil had their own characteristic peak regions, the main flavor compounds of GL were furfrual, isobutyl acetate, ethyl acetate and 3-methylbutyraldehyde and hexanol, the characteristic flavor compounds of AJ were diallyl disulfide, limonene, 1-pentanol, propionic acid, E,E-2,4-heptadienal, 3-methylbutyl acetate, hydroxyacetone, 2-heptanone, etc. According to the fingerprint and principal component analysis, pepper oil1-9 had the closest flavor to GL, pepper oil 8-2 had the closest flavor to AJ. The content of squalene in GL was2 912.11 mg/kg, and squalene contents in 3-7, 5-5, 6-4 and 8-2 were all significantly lower than that in GL（P＜0.01）. The content of sitosterol in GL was 1 427.56 mg/kg, sitosterol contents in pepper oil 5-5, 6-4 and 8-2 were significantly higher than that in GL（P＜0.05）. There was no significant difference in the content of α-tocopherol in six Zanthoxylum olive oil samples. In conclusion, the volatile compounds and nutrients in Sichuan pepper oil were closely related to the blending ratio of rapeseed oil to olive oil, which could provide data reference for the blending ratio of rapeseed-olive and zanthoxylum oil.