Abstract: Objective To study the effects of different processing methods on chemical constituents of Stellera chamaejasme. Methods The systematic preliminary tests were used including physical and chemical identification and thin layer chromatography(TLC) identification to detect the differences and similarities of chemical components of Stellera chamaejasme and processed products. Results (1) Stellera chamaejasme and processed products all contain ingredients of carbohydrate, glycoside, phenols, tannin, organic acid, saponins, flavonoids, steroid, triterpenes and coumarin lactone, and may contain volatile oil and cerolein. In water extraction, there were differences on phenols, tannin and saponins. (2) In water extraction, the flavonoids of dairy products was low. In ethanol extraction, the flavonoids of Stellera chamaejasme and three processed products were essentially the same. (3) In water extraction, the coumarin lactone of processing with vinegar was high. In ethanol extraction, the coumarin lactone of dairy products was low. (4) In water extraction, the terpenoid of Stellera chamaejasme was high. In ethanol extraction, the terpenoid of Stellera chamaejasme and dairy products were low. Conclusion Different processing methods all have an impact on the chemical constituents of Stellera chamaejasme.

Key words: Stellera chamaejasme L, processing, chemical constituents, physicochemical identification, thin layer chromatography