Effect of processing methods on the contents of oleanolic acid and ursolic acid in fructus chaenomelis

Objective To investigate the effect of different processing methods on the contents of oleanolic ocid and ursolic acid in fructus chaenomelis.Methods HPLC was used to determine the contents of oleanolic ocid and ursolic acid.Results Oleanolic acid and ursolic acid showed good linear relationship within the ranges of 0.019 8~0.594 0 mg·mL-1 and 0.020 8~0.624 0 mg·mL-1,with average recoveries of 99.08%and 99.37%,RSD of 0.99%and 1.36%(n=6),respectively.The order of the content of oleanolic acid was as following:processed product with saltchaohuang productprocessed product with winecrude productchaojiao product;The order of the content of ursolic acid was as following:chaohuang productprocessed product with saltprocessed product with winecrude productchaojiao product.Conclusion The processing temperature and time had influence on the contents of oleanolic ocid and ursolic acid in fructus chaenomelis.