Objective:To analyze the effect of processing with wine on the content of main chemical components in Ligustri Lucidi Fructus decoction pieces

and provide experimental basis for improving the quality standard of crude and wine-baked Ligustri Lucidi Fructus decoction pieces. Method:HPLC was performed by taking acetonitrile-water as mobile phase at a flow rate of 1.0 mL·min-1 for gradient elution

the column temperature was set at 35℃ and the detection wavelength was monitored at 224 nm.Contents of effective components in crude and wine-baked Ligustri Lucidi Fructus decoction pieces were measured. Result:Compared with Ligustri Lucidi Fructus decoction pieces from the same enterprises or the same batch in a enterprise

the contents of specnuezhenide and oleuropein dropped significantly

but the contents of salidroside

tyrosol and hydroxytyrosol was increased by over 200%

5% and 40% after being wine-baked

respectively. Conclusion:The content of components in wine-baked Ligustri Lucidi Fructus decoction pieces is changed owing to specnuezhenide is hydrolyzed to salidroside under the effect of high temperature and water vapor

and then through further hydrolyzed to form tyrosol;what's more

oleuropein is unstable at high temperature

it will be hydrolysis to form hydroxytyrosol.