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

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

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

moistening time

processing temperature and time. Result: Quantities of ginger

processing temperature and time had obviously effects on the content of limonin. The best preparing condition was as follows:the ratio of ginger to raw material was 7.5 to 100

and stir-baked 8 min at the temperature of 160 ℃ after moistening 4 h. Conclusion: The research provided a scientific basis for standardization of processing technology of stir-bake with ginger on E. rutaecarpa using stir-bake with ginger.