OBJECTIVETo study the effect of different processing methods on the content and biological activity of main chemical constituents of Forsytiae Fructus, in order to provide the basis for rational processing of Forsytiae Fructus.

METHODThe content of extracts was determined by the extract determination method of Chinese Pharmacopoeia. The effects of chemical constituents of Forsytiae Fructus under different processing conditions were compared by HPLC method. Furthermore, free radical scavenging DPPH method was used to assess the antioxidation effect, and the antibacterial effect of Forsytiae Fructus was evaluated according to the inhibition effect on staphylococcus aureus.

RESULTConsidering various factors, the optimum boiling process is that adding six-fold water and boiling for 8 min.

CONCLUSIONThe content and activity of chemical constituents of Forsytiae Fructus are significantly different under different processing conditions.