Objective: To explorethe influence of different processing methods on contents of gallic acid

ellagic acid content according to the content of the two compounds in 10 batches of Galla Chinensis

vinegar gallnut and Chinese gall leaven

separately. Method: 10 batches of crude drugs of Galla Chinensis were collected. 10 batches of vinegar products and Chinese gall leaven were processed. The contents of thegallic and ellagic acid in different processed products were detected by RP-HPLC method.Kromasil C18 column (4.6 mm×150 mm

5 μm) was used. Mobile phase A was acetonitrile

mobile phase B was 0.1% three fluoride acetic acid. Gradient elute was used. Flow rate was set at 0.8 mL·min-1. The detection wavelength was 280 nm

the column temperature was set at 30 ℃. Result: The content of gallic acid and ellagic in raw materials

vinegar

fermentation were 20.19

1.73; 74.26

4.59; 236.11

0.59 mg· g-1. Conclusion: The content of gallic acid in Galla chin can be increased by vinegar method and fermentation method significantly(P<0.01)

significantly. Fermentation method can raised the content of this component more significantly than vinegar method (P<0.01). The content of ellagic acid can be raised in vinegar-process pieces significantly(0.01< P< 0.05). The difference of the content of this compound between crude drug and fermentation pieces was not statistically significant.