Objective: To explore the processing mechanism of carbonized Gardeniae Fructus by investigating main chemical components change of Gardeniae Fructus before and after processing and its cooling blood for hemostasis on blood heat and hemorrhage syndrome rat model induced by dried yeast. Method: HPLC and UV were adopted to determine the content changes of main chemical components in Gardeniae Fructus before and after processing.Rat blood heating and bleeding model was established after oral administration of Gardeniae Fructus and carbonized Gardeniae Fructus to rats for 7 days.The changes of rat rectal temperature

plasma thrombin time (TT)

prothrombin time (PT)

activated partial thromboplastin time (APTT)

plasma fibrinogen content(FIB)

the change in whole blood viscosity and pathological changes in the lung were determined. Result: The contents of geniposide and crocins were dramatically dropped

while the content of total tannin was increased after the Gardeniae Fructus was fried to carbonized Gardeniae Fructus.Compared with model group

Gardeniae Fructus group could lower the body temperature of rats(P<0.01) and reduce the high

medium

and low shear viscosity of whole bolld (P<0.05

P<0.01)

but it had no effect on coagulation indexes.Although carbonized Gardeniae Fructus could only lower body temperature of rats in the 0-4 h (P<0.01) and decrease the whole blood low shear viscosity (P<0.05)

it could significantly shorten TT

APTT and PT(P<0.05

P<0.01) and lower the level of FIB (P<0.05).Histopathological observation indicated that carbonized Gardeniae Fructus could relieve the lung injury of blood heat and hemorrhage syndrome model rats. Conclusion: Carbonized Gardeniae Fructus has cooling blood for hemostasis and its processing mechanism may be associated with the content changes of geniposide

crocins and tannin.