Objective: To investigate the correlation of contents of iridoid glycosides and diterpene pigments as well as the apparent color of Gardeniae Fructus during the processing and provide the basis for regulating the processing technology of this herb. Method: During the processing of Gardeniae Fructus

the correlation analysis of multi-source data was carried out by Pearson method

which including change regularity of chromatic value measured by color analyzer and content variation of total iridoid glycosides and total diterpene pigments measured by UV. Result: The variation tendency of chromatic value[L*(lightness value)

a*(red and green component value)

b*(yellow and blue component value)]was negatively correlated with the content of total iridoid glycosides and positively correlated with the content of total diterpene pigments in the process of Gardeniae Fructus processing. L* was most correlated with the content of total diterpene pigments in process of stir-baked Gardeniae Fructus

b* was most correlated with the content of total diterpene pigments in process of carbonized Gardeniae Fructus. Conclusion: The color and pigments can be considered as the control and monitoring index in the process of Gardeniae Fructus processing.