Objective: To discuss the influence of frying and pounding on contents and decocting rates of active components in Cassiae Semen. Method: HPLC was employed to simultaneously determine contents and decocting rates of three naphthopyrone glycosides (rubrofusarin gentiobioside

cassiaside and cassiaside C) and three anthraquinones (aurantio-obtusin

methyl-obtusifolin and obtusifolin) in Cassiae Semen before and after processing

acetonitrile-tetrahydrofuran-1% acetic acid for gradient elution was used as the mobile phase

detection wavelength was set at 278 nm. Result: The content of water soluble extract of Cassiae Semen increased 1.7% after frying

this index of raw products and fried products raised 13.3% and 13.1% after pounding

respectively.Contents of three naphthopyrone glycosides in decoction were dropped after frying

but three anthraquinones were increased.The above results were similar to raw products after pounding by comparing with raw products without pounding.After pounding

decocting rates of three naphthopyrone glycosides in fried products increased by comparing with fried products without pounding

but these of three anthraquinones did not change significantly.Decocting rates of five compounds were dropped and one compound had no abvious change in fried products without pounding;but three naphthopyrone glycosides went up and three anthraquinones dropped in fried products after pounding. Conclusion: Both of frying and pounding have a great impact on contents and decocting rates of active compounds in Cassiae Semen

especially the latter.And in frying and decocting process

glycosidic enzymes contained in Cassiae Semen are involved in promoting the transformation of these active ingredients in this herb.