In this paper, the edible parts of squid are divided into three sections tube fin and tentacles.80% ethanol was used for extracting flavour components from each. The main flavour components, betaines, amino acids and inorganic ions such as K +,Na +,Ca 2+ ,Fe 2+ ,Zn 2+ ,PO 4 3- and Cl -, in the raw squid and extracts were determined and compared with each other. The results indicate that the percentage of betaines and amino acids from the raw squid or the extracts, are higher in the tube than that in the fin and tentacles but there is little difference between the percentage in fin and tentacles . The content of inorganic ions in tube, tentacles and fin diminishes in turn. However, the content of taurine in the tube is lower than that in the fin and tentacles. In addition, the feasibility of the application of the flavour components has received preliminary exploration.