Processing Technology Optimization of Fructus Gardeniae Praeparatus and Content Change of Crocin Ingredients

Objective: To optimize parameters in processing Fructus Gardeniae Praeparatus and investigate content change of crocin-I and crocin-II in processing.Method: With the mass fraction of water extract,ethanol extract and geniposide as comprehensive evaluation index,orthogonal test was used to investigate effect of frying temperature and frying time on processing technology of Fructus Gardeniae Praeparatus.HPLC was adopted to determine the content of crocin-I and crocin-II in processing.Result: Optimum processing conditions were as follows: fried 30 min at 180 ℃.The content of crocin-I and crocin-II gradually reduced in processing,they would decompose completely when temperature was too high in processing.Conclusion: Properties of Fructus Gardeniae Praeparatus complied with relevant regulations,this study could provide experimental basis for quality control of Fructus Gardeniae Praeparatus.