To explore the effects of different processing methods on pharmaceutical effects of Cortex Phellodendri.Methods:Balb/c mice were selected as experimental animals.And were randomly divided into a ulcerative colitis group,a honey processing group,a salt processing group,a wine processing group,a crude herb group respectively,with 10 mice in each group.The disease activity index (DAI),colon length,colon gross morphological damage index,histological score and colonic cytokines [tumor necrosis factor-α (TNF-α),interleukin-10 (IL-10),interleukin-17 (IL-17)] and oxidative stress indicators [superoxide dismutase (SOD),malondialdehyde (MDA),glutathione peroxidase (GSH-px)] were compared between the 2 groups.Results:The DAI and histological score in honey processing group and wine processing group were significantly lower than those in salt processing group and crude herb group.The levels of TNF-α and IL-17 in colon tissues were significantly lower than those in salt processing group and crude herb group while the level of IL-10 in colon tissues was significantly higher than that in salt processing group and crude herb group (P<0.05).The colon length and levels of SOD and GSH-px in colon tissues in honey processing group,salt processing group and wine processing group were significantly higher than those in crude herb group,and the colon gross morphological damage index and the MDA level in colon tissues were significantly lower than those in crude herb group (P<0.05).Conclusion:Different processing methods of Cortex Phellodendri can enhance the pharmaceutical effects of ulcerative colitis,especially the honey-processing and wine-processing Cortex Phellodendri have more prominent enhancement effect,which can provide reference for processing technology.