[Objective]To investigate the effects of different processing methods on the contents of active ingredients in Saxifraga stolonifera Meerb..[Method] Seven kinds of methods,such as wine processing,wine frying,vinegar processing,vinegar steaming,plain frying,honey processing and ginger processing were used to treat Saxifraga stolonifera Meerb.samples,with a control.The contents of active ingredients in Saxifraga stolonifera Meerb.were determined by HPLC.[Result] Compared to control,the content of bergenin in Saxifraga stolonifera Meerb.,which was treated by vinegar processing 1(30 g of vinegar and 100 g of Saxifraga stolonifera Meerb.were added,heated up to 80 ℃,and the processing duration was 15 min),was the highest;the content of protocatechuic acid in Saxifraga stolonifera Meerb.,which was treated by vinegar processing 2(40 g of vinegar and 100 g of Saxifraga stolonifera Meerb.were added,heated up to 100 ℃,and the processing duration was 30 min),was the highest;the content of quercetin in Saxifraga stolonifera Meerb.,which was treated by vinegar processing 3(20 g of vinegar and 100 g of Saxifraga stolonifera Meerb.were added,heated up to 80 ℃,and the processing duration was 15 min),was the highest.Considering different processing methods,the vinegar processing methods were better than other processing methods.The effect of vinegar processing method 1 was the best,and the best processing method was as follows:100 g of medicinal materials and 30 g rice vinegar were added,and heated up to 80 ℃ and the processing duration was 15 min.[Conclusion] This study can provide basis for the stabilization of processing technology of Saxifraga stolonifera Meerb.. [Objective] To investigate the effects of different processing methods on the contents of active ingredients in Saxifraga stolonifera Meerb .. [Method] Seven kinds of methods, such as wine processing, wine frying, vinegar processing, vinegar steaming, plain frying, honey processing and ginger processing were used to treat Saxifraga stolonifera Meerb.samples, with a control. The contents of active ingredients in Saxifraga stolonifera Meerb. are determined by HPLC. [Result] Compared to control, the content of bergenin in Saxifraga stolonifera Meerb., which was treated by vinegar processing 1 (30 g of vinegar and 100 g of Saxifraga stolonifera Meerb. added, heated up to 80 ° C, and the processing duration was 15 min), was the highest; the content of protocatechuic acid in Saxifraga stolonifera Meerb ., which was treated by vinegar processing 2 (40 g of vinegar and 100 g of Saxifraga stolonifera Meerb. were added, heated up to 100 ° C, and the processing duration was 30 min), was the highest; the content of quer cetin in Saxifraga stolonifera Meerb., which was treated by vinegar processing 3 (20 g of vinegar and 100 g of Saxifraga stolonifera Meerb. we added, heated up to 80 ° C and the processing duration was 15 min), was the highest. Considering different processing methods, the vinegar processing methods were better than other processing methods. The effect of vinegar processing method 1 was the best, and the best processing method was as follows: 100 g of medicinal materials and 30 g rice vinegar were added, and heated up to 80 ° C and the processing duration was 15 min. [Conclusion] This study can provide basis for the stabilization of processing technology of Saxifraga stolonifera Meerb.