Abstract： Objective To optimize the best processing technology of Zhangbang fried myrrh.Methods The analytic hierarchy process combined with the variation coefficient method was used to synthesize the weighted composite scoring method.The UPLC-Q-TOF-MS response value of 9-methoxy-myrrhone,MCS134,myrrhone and FSA,yield and powder yield were used as the evaluation indexes.The stir-frying temperature,stir-frying time and the amount of rice vinegar were used as the investigation factors.The response surface method was used to design and optimize the best processing technology of Zhangbang fried myrrh.Results The best processing technology of Zhangbang fried myrrh was that every 50 g of myrrh was fried for 12 min at 185 ℃,and 7.5 g of rice vinegar was evenly sprayed during the period,taken out and cooled.Conclusion The processing technology is stable and feasible,which can provide scientific basis for the development,promotion and standardized production of Zhangbang fried myrrh.