ABSTRACT
Objective: To optimize the high pressure processing of Comus officinalis with wine. Methods: The yield of loganin, morroniside, ursolic acid, and oleanolic acid in C. officinalis was served as indexes. The orthogonal design was used to investigate the effects of wine volume, moistening time, processing time, and processing temperature on the processing technology, so as to obtain the optimal high pressure processing of C. officinalis with wine. Results: The best processing conditions were as follows: wine volume was 25% of medicinal herbs, moistening time was 30 min, processing time was 60 min, and processing temperature was 115℃. Conclusion: Combining the product quality and appearance, the processing technology can save time and ensure the quality, which could lay a good foundation for the processing technology by enterprise scale production preparation of C. officinalis.