Abstract: In this study, we compared and analysed the change of anthraquinone, 2,3,5,4’- tetrahydroxystilbene-2-O-β-D-glucoside and starch of Polygonum Multiflorum Thunb by using 4 different processed methods (steamed without adjuvant,processed with bean, processed with ginger and processed with yellow wine), and analysed the trend of active components ofprocessed products with processed time changing. It showed that the content of free- anthraquinone of the processed productsteamed without adjuvant (120℃,6h)was 1.78～1.84 times that of other processed methods, while 2,3,5,4’-tetrahydroxystilbene-2-O-β-D-glucoside content was 1.06～1.61 times that of other processed methods. The processed timeobviously affected the content of the active components(F,α= 0.05). The starch was distracting, gathering, distracting, and thengathering during processed time changing.

Key words: polygonum multiflorum thunb, prepare, anthraquinone, 2,3,5,4’-tetrahydroxystilbene-2-O-β-D- glucoside, starch