Abstract: Objective To investigate the influence of processing on the content and dissolution rate of flavonoids in Viticis Fructus. Methods HPLC was used to determine the contents of isoorientin and vitexicarpin in Viticis Fructus simultaneously, chromatographic conditions were listed as follows: Agilent TC-C18 column (4.6 mm × 250 mm, 5 μm), mobile phase of methanol (A) -1% acetic acid water (B) for gradient elution (0~10 min, 25%~35% A; 10~18 min, 35% A; 18~45 min, 35%~75% A), flow rate of 1 mL·min^-1, detection wavelength at 254 nm, column temperature at 30 ℃. Changes between the raw and processed Viticis Fructus of these contents and dissolution rates were analyzed. Results The contents of these constituents in raw herbs were 0.035%, 0.066%, their contents were 0.033%, 0.056% after being processed. The dissolution rates of isoorientin and vitexicarpin were 40.0%, 12.1%, and they were 60.6%, 14.3% after being processed. Conclusion Processing would increase the contents and dissolution rates of isoorientin and vitexicarpin in Viticis Fructus.

Key words: Viticis Fructus, processing, vitexicarpin, dissolution rate