To determine the content difference between the main components of Phellodendrine and Berberine in different processing methods, and to discuss the effect of processing on the quality of Cortex Phellodendri.

The contents of Phellodendrine and Berberine in different processing methods were determined by high performance liquid chromatography (HPLC). Using Diamonsil C₁₈ (250.0 mm×4.6 mm, 5 µm) as column, acetonitrile-0.1% formic acid as gradient elution, the flow rate was 1.0 ml·min^-1, the column temperature was 25 ℃, and the detection wavelength was 284 nm.

Phellodendrine and Berberine were well related linearly within the mass concentration of 0.354-0.760, 3.865-7.530 g·L^-1 (R²>0.999 0). The contents of Phellodendrine and Berberine in different processed products of Cortex Phellodendri were different. The contents of Phellodendrine and Berberine in wine Phellodendri were the highest, which were 1.360 mg·g^-1 and 10.200 mg·g^-1. The order from low to high of Phellodendrine content was as follows: Phellodendri charcoal < raw Phellodendri < salt Phellodendri < wine Phellodendri; the order from low to high of Berberine content was as follows: Phellodendri charcoal < salt Phellodendri < raw Phellodendri < wine Phellodendri.

Different processing methods affect the main active components of Phellodendrine and Berberine, and then its pharmacodynamics. The method is simple, scientific, and reasonable, which could be used for further study of Cortex Phellodendri.

Cortex Phellodendri; Processing; Phellodendrine; Berberine; HPLC; Content determination