Objective: To optimize steaming technology of Cuscutae Semen pie by orthogonal test. Method: With contents of hyperoside

quercetin and kaempferol as indexes

the amount of water

moistening time and steaming time as factors

orthogonal design was used to optimize processing technology of Cuscutae Semen pie.Contents of index components were determined by HPLC

chromatographic conditional were:Kromasil C18 column(4.6 mm×200 mm)

mobile phase of methanol(A)-0.15% phosphric acid solution(B) with gradient elution program(0-10 min

60%A;10-20 min

45%A;20-30 min

60%A)

detection wavelength 365 nm

flow rate 1.0 mL·min-1

injection volume 15 μL. Result: Optimum steaming technology of Cuscutae Semen pie was:weighed 20 g Cuscutae Semen crude product

moistened 10 h with 40 mL water

steamed 2 h. Conclusion: This optimized processing technology was stable and feasible.