ABSTRACT
Objective: To optimize the processing method and technology for the fruits of Capparis spinosa. Methods: The determination methods for the effective fractions (total phenolic acids and total glucosinolates) and the stimulating ingredients in the fruits of C. spinosa were established by UV and GC, respectively. Four processing methods (steaming, decocting, baking, and stir-frying) were optimized with the contents of effective fractions and the stimulating ingredients as indexes. The processing technology was optimized by the single factor and orthogonal design, and the data treated by the desirability functions. Results: The best processing method for the fruits of C. spinosa was stir-frying, and the best processing technology was suggested as follows, stir-fried for 15 min at 80°C with the drug powder of 40-50 meshes. Conclusion: The processed fruits of C. spinosa could ensure the effective components and reduce their stimulation.