Objective: To examine the influence on the quality of toad venom processed by different drying and processing methods. Method: Toad venom collected in Nantong

Jiangsu Province

was dried as follows: heated at 105 ℃

heated at 80 ℃

heated at 60 ℃

heated at 60 ℃under the reduced pressure

freeze-dried. The dried toad venom was processed with wine and milk. The content of five indole alkaloids and five bufadienolides was determined by HPLC in the different samples in order to evaluate the best drying method and compare the difference between the crude and processed toad venom. Result: The total content of five indole alkaloids in the samples obtained by different dryness methods was as follows: 17.57%±0.15%

20.01%±0.45%

19.99%±0.68%

19.85%±0.25%

20.12%±0.27%

respectively. The total content of five bufadienolides in the samples obtained by different dryness methods was as follows: 19.91%±0.17%

20.20%±0.17%

19.96%±0.06%

20.24%±0.17%

21.05%±0.13%

respectively. The total content of five alkaloids in the toad venom and its processed products with wine and milk was 15.62%±0.29%

15.77%±0.24%

15.78%±0.27%and the total content of five bufadienolides was 20.69%±0.17%

20.74%±0.09%

22.12%±0.21%

respectively. Conclusion: According to the total content of five indole alkaloids and five bufadienolides as well as the appearance of the sample

the freeze-dryness was regarded as the best method

however

comprehensively considering the dryness time and cost

as well as the feasibility of the operation in the production area

heating at 60-80 ℃ for several hours is also an alternative drying method. Processing with wine and milk has no obvious influence on the content of five indole alkaloids and five bufadienolides in toad venom.