The leaves of Cinnamomum longepaniculatum(Gamble) N.Chao ex H. W. Li. were pretreated by adding water, yeast and complex bacteria respectively, and the essential oil of C. longepaniculatum leaves was extracted after pretreatment. The GC-MS was used to characterize the chemical composition of essential oil. The tissue transparency method was used to observe the morphology of the oil cells after pretreatment, and calculate the density of oil cells; finally, through gene sequencing, characterize the endophytic community structure of C. longepaniculatum leaves and analyze the correlation between the endophytic bacteria community and biological pretreatment. The results showed that yeast pretreatment and complex bacteria pretreatment increased the extraction yield of essential oil by 33.6% and 49.8%, respectively, and slightly reduced the relative content of 1, 8-cineole, the minor components such as α-terpineol, β-pinene and γ-terpinene were slightly increased; the oil cell density of C.longepaniculatum leaves after pretreatment with water, yeast, and complex bacteria were (37±2), (27±2) and (25±5) per 1 mm2, which were less than that of fresh leaves, (37±3) per 1 mm2; Based on distance-based redundancy analysis(dbRDA) and correlation heatmap analysis, it is found that pretreatment methods havd a greater impact on the endophytic community structure of camphor leaves. γ-Proteobacteria, α-proteobacteria, cyanobacteria and acidobacteria were the most affected species in class level. The order of the degree of influence was complex bacteria pretreatment>yeast pretreatment=water pretreatment. The addition of complex bacteria was significantly related to a variety of endophytes, especially the abundance of planktomycetes, acid bacilli and bacillus.