Abstract: 【Objective】 To predicate the constitutes of enzymatic-browning products of Castanea Mollissina. 【Method】 The compositions of enzymatic-browning products extracting from Castanea Mollissina were determined by HPLC method and by NMR methods. 【Result】 The enzymatic-browning products consisted of 2 kinds of anthraquinones. The compositions of enzymatic-browning products contained rhein and emodin. 【Conclusion】 This research will play an important role in the further development and safety of enzymatic-browning products.

Key words: Castanea Mollissina, enzymatic-browning, anthraquinones