OBJECTIVE： To investigate the effect of different processing methods on 4 kinds of flavonoids contents in salt-processed Cuscuta chinensis. METHODS： Salt-processed C. chinensis piece was processed with different baking temperature （70 ℃， 100 ℃， 130 ℃， 160 ℃， 190 ℃ and 210 ℃）， baking time （10 min， 15 min， 30 min， 45 min， 60 min and 75 min） and moistening time （0.5 h， 1 h， 2 h， 4 h and 6 h）. HPLC was adopted for contents determination of hyperoside， rutin， quercetin and kaempferol： the column was Synergi 4u Hydro-Rp 80A with mobile phase of methanol - 0.1％ phosphoric acid （gradient elution） at a flow rate of 1.0 ml/min， the detection wavelength was 360 nm， and column temperature was 35 ℃. RESULTS： The linear range was 0.416-12.48 μg for hyperoside （r＝0.999 9）， 0.14-4.2 μg for rutin （r＝0.999 9）， 0.185-5.55 μg for quercetin （r＝0.999 9） and 0.078-2.34 μg （r＝0.999 8）； RSDs of precision， stability and reproducibility tests were lower than 3％； recoveries were 95.55％-99.74％ （RSD＝2.12％，n＝6）， 95.96％-101.42％ （RSD＝2.01％，n＝6）， 95.76％-102.75％ （RSD＝2.77％，n＝6）， 99.42％-104.93％ （RSD＝2.02％，n＝6）. The flavonoids in salt-processed C. chinensis showed highest contents when baking temperature was 160℃， baking time was 60 min and moistening time was 2 h. CONCLUSIONS： Different processing methods have certain effects on flavonoids contents in salt-processed C. chinensis.