Objective: To explore the factors played important roles in Euodiae Fructus processing. Method: 2×2 factorial design was used in the processing with heating and adjuvant as independent variable. Evodin

evodiamine and rutaecarpine in Evodia were determined and analyzed by SAS. Result: Evodiamine and rutaecarpine in heating products were significantly higher than non-heating ones (P<0.05); evodin increased

but had no significant difference. Evodin in products without licorice was significantly higher than products with licorice (P<0.05); evodiamine and rutaecarpine showed no significant difference with or without of licorice. Heating and adjuvant had remarkable interaction to evodin (P<0.01)

but not significant to evodiamine and rutaecarpine. Conclusion: The heating was the main factor in Euodiae Fructus processing

while licorice juice had little effect on the content of the three components in Euodiae Fructus measured in this study.