To improve the efficiency and accuracy of 2-acetyl-1-pyrroline(2-AP) detection, the experiment selected 4 fragrant rice varieties as materials and used gas chromatography-mass spectrometry (GC-MS) technology to detect the content of 2-AP in fragrant rice under different storage, processing, and extraction methods. The experiment set up 4 storage temperatures (25 ℃, 4 ℃, -20 ℃, -80 ℃), 4 milling times (15 s, 30 s, 60 s, 90 s), and 18 extraction methods (ultrasonic extraction, 70 ℃ water bath heating extraction, ultrasonic+70 ℃ water bath heating extraction, with extraction times of 0.5, 1.0, 2.0, 3.0, 4.0, 5.0 h). The results showed that the content of 2-AP in fragrant rice stored at -20 ℃ and -80 ℃ was significantly higher than that stored at other temperatures, with no significant difference between -20 ℃ and -80 ℃ storage temperatures. The Milling time significantly affected the 2-AP content in fragrant rice, with the lowest 2-AP content observed after 30 seconds of milling and a high level reached at 60 seconds. Ultrasonic extraction and 70 ℃ water bath heating extraction showed the best effect after 4 hours of extraction, after which the 2-AP content began to decrease. To ensure accuracy and efficient detection of 2-AP in fragrant rice, the following measures are recommended: store fragrat rice samples at -20 ℃ after maturation, prioritize ultrasonic extraction or 70 ℃ water bath extraction, and control milling time to 60 s to minimize the loss of 2-AP.