Objective: To discuss the best processing technology of Rehmanniae Radix with Amomi Fructus. Method: Model of Kidney-Yin deficiency and wet-sleepy spleen and stomach was adopted to evaluate the effect of Rehmanniae Radix processed with Amomi Fructus on enhancing Yin(synergism) and eliminating the greasy

the best proportion of Amomi Fructus to Rehmanniae Radix was selected.The content of acteoside

monosaccharides(D-glucose

D-fructose) was used as the evaluation indexes

combined with sensory evaluation index of color black as lacquer and central airspace

single factor experiments were employed to select the technology of Rehmanniae Radix processed with Amomi Fructus. Result: The mass ratio of Amomi Fructus to Rehmanniae Radix was 2%.Optimum processing technology was as following:100 kg of Rehmanniae Radix used 30-50 kg of rice wine;added 1 kg of Amomi Fructus powder before and after steaming

respectively;mixed evenly with rice wine and Amomi Fructus powder

soaked completely

steamed about 4 hours at 110-120℃

until black inside and outside

and central blackening for degrees

dried at low temperature to about 80% drying

used Amomi Fructus powder to mix evenly. Conclusion: This optimized technology is stable and feasible

this study can provide basis for elucidating the mechanism of enhancing Yin and eliminating the greasy of Rehmanniae Radix processed with Amomi Fructus.