To optimize the processing technology of Huanglian（Coptidis Rhizoma）-processed Wuzhuyu（Euodiae Fructus）and establish quality standards for the decoction pieces of Wuzhuyu（Euodiae Fructus）.

Limonin，evodiamine，rutecarpine and ethanol soluble extractives were used as the evaluation indicators，and soaking time，frying temperature and frying time were the influencing factors. Orthogonal experiments were used to optimize the optimal process parameters for preparing Huanglian（Coptidis Rhizoma）-processed Wuzhuyu（Euodiae Fructus）. And through thin layer identification，determination of moisture，ash content，alcohol extract，active ingredient content and characteristic maps of 10 batches of samples，a quality standard for Huanglian（Coptidis Rhizoma）-processed Wuzhuyu（Euodiae Fructus）was established.

The best processing technology was decocting for 40 min and roasting at 140℃for 11 min. The experimental results show that the processing technology is stable and feasible. It is recommended to stipulate that the water content of the decoction pieces should not exceed 10%，the total ash content should not exceed 10%，and the alcohol soluble extract should not be less than 30%. The mass fractions of limonin，evodiamine and rutecarpine should not be less than 1.0%，0.1% and 0.1%，respectively.

The optimized processing technology for Huanglian（Coptidis Rhizoma）-processed Wuzhuyu（Euodiae Fructus）is stable and feasible，with strong controllability of quality standard.