Objective: To discuss effects of different processing methods on in vitro antioxidant activity and inhibiting capacity for tyrosinase of Bombyx Batryticatus extracts. Method: By contrast with raw Bombyx Batryticatus

in vitro antioxidant capacity differences of methanol extracts of different Bombyx Batryticatus processed products were investigated by taking DPPH radicals

hydroxyl radicals

trivalent iron ions reducing ability and mouse liver microsomal lipid peroxidation as indicators;Inhibiting capacity differences of extracts of different Bombyx Batryticatus processed products for tyrosinase were investigated with L-Dopa as substrate;HPLC was adopted to match and determine ascription of new compositions in Bombyx Batryticatus steamed with licorice-juice. Result: When the crude drug concentration in the range of 2-30 g·L-1

DPPH removal rate of steamed Bombyx Batryticatus extract was most minimum but other ones were basically the same;On the crude drug concentration of 20 g·L-1

clearance rates for hydroxyl radical(·OH) of each processed products were maximum of their owns

removing abilities were presented as raw products>licorice-juice steamed products>microwave processed products>bran fried products>steamed products;In the concentration range of 8-80 g·L-1

total reducing abilities of different products were presented as licorice-juice steamed products>microwave processed products>raw products>steamed products>bran fried products;On the concentration of 80 g·L-1

inhibition of all processed products to mice liver microsomal lipid peroxidation were up to maximum of their owns with order of raw products>licorice-juice steamed products>microwave processed products>bran fried products>steamed products;On the concentration of 20 g·L-1

inhibition rates of all processed products for tyrosinase were up to maximum of their owns with subsequence as licorice-juice steamed products>raw products>steamed products>bran fried products>microwave processed products.By comparing with raw products and other processed products

HPLC profiles showed that methanol extracts of licorice-juice steamed products possess new compounds of liquiritin apioside

liquiritin

ammonium glycyrrhetate and other antioxidant components. Conclusion: In vitro antioxidant activity and inhibition for tyrosinase of Bombyx Batryticatus were weakened after being heated.Overall antioxidant activity of licorice-juice steamed Bombyx Batryticatus was not less than raw products on account of active materials in licorice-juice played a key role in the consideration.