Objective:To compare the effects of different processing methods for Jumi on the principal constituents and determine the best processing methods. Method: Jumi of different processing methods were collected from Zhejiang Suichang Shilian Mountain. The content of total flavonoids was determined by UV spectrophotometry. Chlorogenic acid

lutelin-7-O-β-D-glucoside and 3

5-O-discaffeoylquinc acid were analyzed by HPLC. Result: The results showed that the effects of processing methods on the principal constituents for Jumi were significant. The Jumi which was dried directly no fixation showed lower content according to standard compounds. The overall change trend of effective component content is mechanical processing>manual processing

and the variations are significant except lutelin-7-O-β-D-glucoside. Conclusion: The best processing methods is mechanical processing.