Study on Organic Acid Content in Different Processed Products of Fructus Crataegi

Objective: To study the effect of processing on the content of organic acids in the different processed products of Fructus Crataegi. Methods: The determinations of the crude Fructus Crataegi, five kinds of different processed products and newly fried product were carried out by titration. Results: There were significant differences in organic acid contents among different processed products and the crude. Conclusion: Different processed method and temperature can effect the contents of organic acid on Fructus crataegi.