[Objective] The aim of this study was to observe variations of DON content in grain of two wheat cultivars during tempering at different temperatures, and explore the possible causes of the variations. [Method] Two naturally Fusarium-infested wheat samples Youmai 3 and Yangmai 14 were selected as experimental materials. Tempering was carried out at different temperature(15, 25 and 35 ℃) for 48 h. During tempering, wheat grain samples were collected every 8 h. DON contents in tempered grain were measured by HPLC coupled with UV detector. [Result] For Youmai 3, DON contents were in the ranges of 3.94-12.49, 4.26-6.11 and 3.41-7.91 μg/g during tempering at 15, 25 and 35 ℃, respectively. The highest DON contents were observed at the 32ndhour at 15 ℃, the 8thhour at 25 ℃ and the 32ndhour at 35 ℃, respectively. After tempering for 48 h, DON contents in grain were increased by 175.1%, 27.5% and 7.2%, respectively. For Yangmai 14, DON contents were in the ranges of 0.55-1.56, 0.39-0.77 and 0.57-3.17 μg/g during tempering at 15, 25 and 35 ℃, respectively. The highest DON contents were observed at the 24thhour at 15 ℃, the 40thhour at 25 ℃ and the 48thhour at 35 ℃, respectively. After tempering for 48 h, DON contents in grain were increased by 94.5% at 15 ℃ and 456.1% at 35 ℃, respectively, whereas it was decreased by 35.0% at 25 ℃. From the point of view of reducing DON level, 15 ℃ was not reasonable for the tempering of both wheat cultivars, and tempering at 35 ℃ for 16 h and tempering at 25 ℃ for 24 h appeared to be desirable for Youmai 3 and Yangmai 14, respectively. [Conclusion] The results suggested controlling the tempering temperature and time would be helpful to reduce DON level in grain. [Objective] The aim of this study was to observe variations of DON content in grain of two wheat cultivars during tempering at different temperatures, and explore the possible causes of the variations. [Method] Two naturally Fusarium-infested wheat samples Youmai 3 and Yangmai 14 were selected as experimental materials. Tempering was carried out at different temperatures (15, 25 and 35 ° C) for 48 h. During tempering, wheat grain samples were collected for 8 h. DON contents in tempered grain were measured by HPLC coupled with UV [Result] For Youmai 3, DON contents were in the ranges of 3.94-12.49, 4.26-6.11 and 3.41-7.91 μg / g during tempering at 15, 25 and 35 ° C, respectively. The highest DON contents were observed at the For example, 32nd hour at 15 ° C, the 8th hour at 25 ° C and the 32nd hour at 35 ° C, respectively. After tempering for 48 h, DON contents in grains were increased by 175.1%, 27.5% and 7.2%, respectively. in the ranges of 0.55-1.56, 0.39-0 .77 and 0.57-3.17 μg / g during tempering at 15, 25 and 35 ° C, respectively. The highest DON contents were observed at the 24th hour at 15 ° C, the 40th hour at 25 ° C and the 48th hour at 35 ° C, respectively. for 48 h, DON contents in grains were increased by 94.5% at 15 ° C and 456.1% at 35 ° C, respectively, it was decreased by 35.0% at 25 ° C from the point of view of reducing DON level, 15 ° C was not Reason for the tempering of both wheat cultivars, and tempering at 35 ° C for 16 h and tempering at 25 ° C for 24 h was to be desirable for Youmai 3 and Yangmai 14, respectively. [Conclusion] The results suggest controlling the tempering temperature and time would be helpful to reduce DON level in grain.