title: [Study on process conditions of Forsytiae Fructus].
abstract: OBJECTIVE
  To 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.
  
  
  METHODS
  The 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.
  
  
  RESULTS
  Considering various factors, the optimum boiling process is that adding six-fold water and boiling for 8 min.
  
  
  CONCLUSIONS
  The content and activity of chemical constituents of Forsytiae Fructus are significantly different under different processing conditions.
authors.affiliation: Institute of Molecular Science, Shanxi University, Taiyuan 030006, China. jiangtao357933305@126.com
authors.forename: Tao
authors.initials: T
authors.lastname: Jiang
authors.forename: Jia
authors.initials: J
authors.lastname: Xu
authors.forename: Zhen
authors.initials: Z
authors.lastname: Qin
authors.forename: Ting-Gui
authors.initials: TG
authors.lastname: Chen
authors.forename: Sheng-Ci
authors.initials: SC
authors.lastname: Fan
authors.forename: Li-Wei
authors.initials: LW
authors.lastname: Zhang
mesh_terms: D002626:Chemistry, Pharmaceutical / Q000379:methods*; D002851:Chromatography, High Pressure Liquid; D004365:Drugs, Chinese Herbal / Q000737:chemistry*; D005638:Fruit / Q000737:chemistry*; D029592:Oleaceae / Q000737:chemistry*
chemical_list: D004365:Drugs, Chinese Herbal