The purpose of the presented research was studying of influence of preparation method of medicinal vegetable raw materials «blackcurrant fruits» on contents of biologically active connections received from them. Methods of straight line and differential spectophotometery and chromatospectophotometery determined the quantitative maintenance of flavonoids, anthocyanin, ascorbic acid in the dry and frozen blackcurrant fruits. It is established that from raw materials of «blackcurrant fruits», the drying method prepared with usage for preservation, more biologically active connections are received (anthocyanin - 11,1 and 4,7 % and ascorbic acid 0,82 and 0,15 % respectively). That allows recommending of the specified method of preservation of raw materials at production of phytopreparations.