Objective: To optimize and establish a stir-frying process with honey chaff for Jianchangbang Aurantii Fructus

then to provide a reference for regulating stir-frying processing technology with honey chaff of Jianchangbang features herbal pieces. Method: With comprehensive score of contents of naringin

hesperidin

neohesperidin

ethanol soluble extractives as indicator

orthogonal test was adopted to optimize processing technology of Aurantii Fructus by taking processing time

add honey chaff quantity and processing temperature as factors.HPLC was employed to determine contents of naringin

hesperidin and neohesperidin with mobile phase of acetonitrile-water(82: 18

adjusted pH to 2 with phosphoric acid) and detection wavelength at 283 nm. Result: Temperature had significant effect on processing technology

the best processing technique was:processing time of 80 s

adding quantity of honey chaff 0.10 g· g-1

processing temperature at 240℃;contents of ethanol soluble extractives

naringin

hesperidin and neohesperidin were 28.242%

4.782%

0.160% and 2.819%. Conclusion: This optimized processing technology is reasonable

reliable and suitable for industrial production of Aurantii Fructus with honey chaff.