Objective: To compare content differences of geniposide

chlorogenic acid and crocin-Ⅰ from water extracts of different processed products of Gardeniae Fructus for exploring its processing principle. Method: Crude

stir-fired and stir-baked products of Gardeniae Fructus was prepared by standard processing technology in the 2010 edition of‘Chinese Pharmacopoeia’

then extracted by heat reflux water-extraction

HPLC-DAD was employed to determine contents of geniposide

chlorogenic acid and crocin-Ⅰ with detection wavelength of 240

330

440 nm

respectively;mobile phase of methanol-acetonitrile(9: 1

A) and 0.3% formic acid aqueous solution(B) for gradient elution(0-15 min

10%-30%A;15-20 min

30%A;20-60 min

30%-65%A;60-65 min

65%A;65-75 min

65%-10%A) and flow rate of 0.8 mL·min-1. Result: Contents of three ingredients from the crude

stir-fired and stir-baked products were reduced in turn;geniposide content were 2.84%

2.33%

1.57%;chlorogenic acid content were 0.13%

0.09%

0.04%;crocin-Ⅰ content were 0.18%

0.16%

0.11%

respectively. Conclusion: Contents of main medicinal ingredients in water extracts of different processed products exist differences

speculating that it may be processing principle of easing properties of bitter-cold

enhancing cold-blood and hemostatic effect after processing.