OBJECTIVE： To optimize the wet paper roasting technology of Rheum palmatum. METHODS： Weighted comprehensive score composed of external properties of R. palmatum roasting with wet paper， the content of extract， total content of anthraquinone， free anthraquinones， conjugated anthraquinone and sennoside A+sennoside B， which were used as investigation indexes. L9 （34） orthogonal test was adopted to investigate the three factors as the amount of paper， roasting time and roasting temperature， and optimized wet paper roasting technology of R. palmatum. Validation test was conducted. RESULTS： The optimal roasting technology was as follows as 100 g R. palmatum covered with 12 g paper， processing at 120 ℃， for 2 h. The results of validation test and pilot test showed the average comprehensive scores of roasted R. palmatum were 84.99 （RSD＜2.0％， n＝3） and 85.06 （RSD＜2.5％， n＝3）， respectively. CONCLUSIONS： The optimal processing technology is simple and convenient with good reproducibility and operability. It lays a technical foundation for the standardized preparation of stewed R. palmatum.