Objective:To determine the content of tyrosol and polysaccharide in Fructus Ligustri lucidi (No.1) and its products prepared with six different preparation methods,such as,mixed respectively with water (No.2),salt solution (No.3),vinegar (No.4),yellow wine (No.5),and white spirit (No.6),and then steamed.Mixed with yellow Wine and stired to dry with slow fire (No.7).Methods:Thin-layer scanning and the method of developing color with phenol and sulphuric acid.Results:As compared with No.1 (not prepared),tyrosol contained in No.6 and No.7 has increased respectively by 24.85% and 26.90%.If contrasted with No.2,the content of tyrosol has raised in all other products.The content of polysaccharide,whether compared with No.1 or No.2,has decreased in other five samples.Conclusion:The study suggests that it is preferable to use No.6 and No.7 products in clinical practice.At the same time the comprehensive utilization of polysaccharide should also be payed attention to.