Food quality in food processing and storage were affected by the kinds of phenolics involved. To analyze phenolics of Chebulae Fructus by the way of GC-MSm methylation and trimethylsilyation(TMS) are necessary. The methods of methylation were dimethyl sulfate method and diazomethane method. so this study was undertaken to research the better methylation method before measuring GC-MS. But dimethyl sulfate method of methylation was not sufficient to analyze phenolics. So the phenolics of Chebulae Fructus were analyzed by the diazomethane methylation method and TMS with the pyridine, N-O-bis-trimethylsilyl-acetamide(BSTFA) and trimethylchlorosilane(TMCS). With the exception of pyrogallol and phloroglucinol in insoluble phenolics of Chebulae Fructus, the greater part of phenolics. analysis could be analyzed by GC-MS in company with diazomethane methylation method and TMS.