Objective: To optimize and establish a processing technology of Evodia rutaecarpa using stir-bake with liquorice by orthogonal test

providing technical index for standardization of stir-bake with liquorice on Evodia rutaecarpa. Method: The content of evodiamine

rutaecarpine and limonin was selected as index. L9(34) orthogonal test was employed to determine the effects of the four factors including quantities of glycyrrhiza

processing temperature and time. Result: Processing temperature had abviously effects on the contenct of rutaecarpine. The best preparing condition was as follows: the ratio of glycyrrhiza to raw material was 6/100

and stir-baked 10 min with the temperature 180 ℃ after moistening 5 h. Conclusion: The research provided a scientific basis for standardization of processing technology of stir-bake with liquorice on E. rutaecarpa.