To study the effect of different processing methods on salvianolic acid B contained in salvia miltiorrhiza and Its mechanism in gastritis patients.Methods:Salvia miltiorrhiza was prepared with different processing methods.Salvia miltiorrhiza toasted，salvia miltiorrhiza toasted to black，salvia miltiorrhiza toasted with rice，salvia miltiorrhiza liquor and salvia miltiorrhiza vinegar were obtained.Then the salvianolic acid B and polysaccharide content in salvia miltiorrhiza products were determined using HPLC.Results:The salvianolic acid B content of salvia miltiorrhiza liquor ranked first，and the rest in turn are salvia miltiorrhiza vinegar,raw salvia miltiorrhiza，salvia miltiorrhiza toasted with rice，salvia miltiorrhiza toasted and salvia miltiorrhiza toasted to black.The contents of polysaccharides in salvia miltiorrhiza were as follows:wine salvia miltiorrhiza，vinegar salvia miltiorrhiza，rice fried salvia miltiorrhiza，raw salvia miltiorrhiza，fried salvia miltiorrhiza and salvia miltiorrhiza charcoal.Conclusion:The salvianolic acid B content of salvia miltiorrhiza liquor and vinegar is relatively high.Its mechanism of treating gastritis may associated with promoting blood circulation，removing blood stasis，anti-inflammatory and analgesic functions，and promoting the secretion of stomach acid.In addition，they also have high content of polysaccharides，which may attract further clinical research.