Objective : This study was observed the variation of components from Scutellariae Radix (SR) by processing and storage. Methods : The main component of SR is analysed after various processing and also storage condition by HPLC. Result : 1. In wine-fried SR, the contents of baicalein, wogonin and oroxylin-A was significantly increased. However, the content of baicalin was decreased slightly. In charred SR, the contents of baicalein, wogonin and oroxylin- A was significantly increased. However, the content of baicalin was decreased greatly. 2. The contents variation of SR was not almost changed in room and cold condition. But in accelerated condition, the content of baicalin was slightly decreased, and the contents of baicalein, wogonin and oroxylin-A was significantly increased. 3. The contents variation of wine-fried SR was not almost changed in room and cold condition. But in accelerated condition, the content of baicalin was signifjcantly decreased. 4. The contents variation of charred SR was not almost changed in all conditions. Conclusion : The bioactivity of SR and wine fried SR might be changed by the contents varition during longterm storage. charred SR can be preserved more than two years in room and cold condition.