Objective: explore the best drying temperature and drying time of Gardeniae Fructus through the study of its drying process optimization

so as to control the quality of Gardenia. Method: To study the drying temperature and drying time on the Gardeniae Fructus geniposide content using high performance liquid chromatography with mass fraction of geniposide index

considering the drying temperature and drying time

and the single factor for optimization of Gardeniae Fructus drying process. Result: Gardeniae Fructus geniposide content is high and stable at 50 ℃; gardenia fruit geniposide showed a marked downward trend above 65 ℃. Conclusion: The drying process Gardeniae Fructus is fast and quality assurance for 36 hours at 50 ℃.