ABSTRACT
<p><b>OBJECTIVE</b>To compare the contents of lignin in crude and processed fruits of Schisandrae chinensis, and to explore the processing mechanism of S. chinensis fruits.</p><p><b>METHOD</b>Contents of schisandrin, schisandrol B, deoxyschisandrin, gomisin N, gamma-schizandrin and schisandrin C were determined by high performance liquid chromatography (HPLC).</p><p><b>RESULT</b>Except the content of Schisandrol B was higher or less in processed fruits than that in the crude, the other lignin contents of S. chinensis fruits in different processed products were higher than that in the crude. The alcohol-processed product had the highest content of lignin.</p><p><b>CONCLUSION</b>The contents of lignin have changed by different processed methods, and alcohol-processed method may be the best processed method.</p>