Objective: To compare the changes of the flavonoids components in Astragali Radix before and after processing. Method: High performance liquid chromatograph was employed for the determination. The column was Kromasil C18 (4.6 mm ×250 mm

5 μm) and the mobile phase was acetonitrile (A)-water (B) with the gradient elution (0-15 min

20%-30% A

15-25 min

30%-50% A

25-30 min

50% A) at a flow rate of 1.0 mL·min-1. The wavelength was set up at 260 nm with the column temperature maintained at 35℃. Result: The calibration curve was linear in the range of 2.120-42.40 mg·L-1 for calycosin-7-O-β-D-glucoside

1.360-27.20 mg·L-1 for formononetin-7-O-β-D-glucoside

1.060-21.20 mg·L-1 for calycosin

and 0.360 0-7.200 mg·L-1 for formononetin

respectively

with the average recovery ranged from 95.1% to 98.5%. Honey processing decreases the content of the flavonoids in Astragali Radix and alcohol processing raises the content of calycosin. Rice or salt processing slightly decrease the content of flavonoids in the Astragali Radix with no statistical difference. Conclusion: Honey and alcohol processing change the content of flavonoids in Astragali Radix. Rice and salt processing have no significant influence on the content of flavonoids.