Objective: To compare effect of stir-frying with sized salt and baked with salt solution on contents of β-hydroxyecdysone

25R-inokosterone and 25S-inokosterone in Achyranthis Bidentatae Radix. Method: HPLC was adopted to determine contents of β-hydroxyecdysone

25R-inokosterone and 25S-inokosterone with mobile phase of acetonitrile-water-formic acid (16:84:0.1) and detection wavelength of 250 nm.Raw products of Achyranthis Bidentatae Radix was used as reference to examine effect of these two salting technologies on contents of index ingredients. Result: Contents of index ingredients in samples baked with salt solution were the highest when 1 g of salt was included in 100 g of Achyranthis Bidentatae Radix

and being fried for 15 mins at 150-180℃;those in samples stir-fried with sized salt were the highest when 2 g of salt was included in 100 g of Achyranthis Bidentatae Radix

and being fried for 4 mins at 150-180℃.Contents of β-hydroxyecdysone

25R-inokosterone and 25S-inokosterone in No. 3 samples were the highest among samples baked with salt solution

which were 0.083%

0.015 7%and 0.010%; the highest contents of these three ingredients of samples stir-fried with sized salt were 0.100%

0.019 1%

0.012 3%

respectively. Conclusion: Contents of three kinds of ketosteroid ingredients in samples stir-fried with sized salt are more than those in raw products and samples baked with salt solution

different salting technologies both have effect on effective ingredients in Achyranthis Bidentatae Radix.