Objective: By comparing contents of gallic acid and total flavonoids from different processed products of Acalypha australis to explore influence of processing methods on the content of active ingredients in A. australis. Method: HPLC was adopted to determine the content of gallic acid with mobile phase of acetonitrile-0.05% phosphoric acid(4: 96) and detection wavelength at 270 nm.UV was employed to determine the content of total flavonoids with rutin as index components and detection wavelength ar 515 nm.Compared content differences of these two ingredients from different processed products of A. australis. Result: There were changes after concocted on contents of gallic acid and total flavonoids in A. australis.Order of the content of gallic acid in each product was fried yellow product>wine sunburn product>vinegar sunburn product>fried coke product>raw product product>fried carbon product

the content of total flavonoids was in the order of vinegar sunburn product>wine sunburn product>fried coke product>fried yellow product>raw product>fried carbon product. Conclusion: Processing methods have a certain influence in contents of gallic acid and total flavonoids

the minimum contents of these two ingredients are both in fried carbon product.