Abstract:ObjectiveTo investigate the effects of the different wine processing method on the contents of emodin and rhein in Rhizoma Polygoni Cuspidati. MethodsThe determinations of emodin and rhein were carried out by HPLC. ResultsThe emodin content in Rhizoma Polygoni Cuspidati changed as follows: sample baked with wet wine > sample baked with boiled wine>sample baked with fried wine. ConclusionThe different wine processing methods and temperature have effects on the contents of emodin of Rhizoma Polygoni Cuspidati.