Objective:To investigate effect of the amount of accessories

processing time and temperature on main active components from Jiangxi Jianchangbang Cyperus rotundus.Method: With α-cyperone and total flavonoids as indexes

the content of α-cyperone was determined by HPLC

processing technology of Jiangxi Jianchangbang C.rotundus was optimized by uniform design test.Result: The smaller the dosage of salt and vinegar

the lower processing temperature and the shorter frying time

the higher the content of α-cyperone;The dosage of ginger and rice wine had no significant influence on the content of α-cyperone.The greater the dosage of salt and vinegar

the higher frying temperature

the higher the content of total flavonoids;Ginger

wine and processing time had no significant impact on the content of total flavonoids.Conclusion: The dosage of salt and vinegar

processing temperature and time had a certain influence on the content of α-cyperone and total flavonoids from Jianchangbang C.rotundus

both of them showed negative correlation

it suggested that evaluation of processing technology should be comprehensive consideration by combining with of pharmacodynamic index.