OBJECTIVE： To compare the contents of 2 index components in salt frying and salt steaming samples of Psoralea corylifolia， and select better processing technology. METHODS： Under the conditions that ratio of salt and medicinal materials was 1 ∶ 50， 4-5 times salt of adding water， brine run time was 2 h， the amounts of psoralen and isopsoralen in salt frying samples after 10， 12， 14 min of frying under 150 ℃， 170 ℃， 190 ℃ and in salt steaming samples after 1， 1.5， 2， 2.5 h of steaming were respectively investigated， and the effects of 2 processing technology were compared. RESULTS： Under fixed condition， the contents of index components was the highest in salt frying samples by fried for 12 min under 150 ℃ and in salt steaming samples by steamed for 1 h； the content in salt steaming samples （1.49％） was higher than that in salt frying samples （1.29％） （P＝0.011）. CONCLUSIONS： According to the comparison of index components’ contents in processing samples， salt steaming is superior to salt frying of P. corylifolia.