Objective: To optimize processing technology of Plumbago zeylanica. Method: With composite score of content of plumbagin and vanillic acid as index

orthogonal test was adopted to optimize processing technology of P .zeylanica by taking processing time

the amount of liquor and ethanol concentration as factors.Contents of plumbagin and vanillic acid were determined by HPLC

mobile phase was methanol -0.15% phosphoric acid for gradient elution

detection wavelength was 260 nm. Result: The best processing technology of P. zeylanicawas:processing time of 45 min

liquor dosage of 0.2 mL · g-1

ethanol concentration of 12%.Contents of plumbagin and vanillic acid were 0.013 0% and 0.019 3%

respectively. Conclusion: This process is stable

feasible and suitable for quality control of P. zeylanica and preparation of its processed product with wine.