OBJECTIVE： To study the contents changes of polysaccharide and 5-HMF in Polygonati rhizoma from different producing areas after different processing， and provide reference for the development of processing technology of Polygonati rhizoma from different producing areas and the quality standard of different processing products. METHODS： UV spectrophotometry and HPLC were conducted to respectively determine the contents of polysaccharide and 5-HMF， and compare the content differences of polysaccharide and 5-HMF in Polygonati rhizoma from different producing areas [Shaanxi Lueyang County， Shaanxi Huangling County， Yunnan Fumin County （genuine producing areas）， Shaanxi Taibai County] by fresh-cutting， dry-cutting， steaming and steaming with wine. RESULTS： Polysaccharide of sample from Yunnan Fumin County showed the highest content in fresh-cut samples （13.4％）， no 5-HMF（0） was detected； polysaccharide contents were respectively 10.8％-13.4％， 8.9％-10.8％， 5.5％-6.9％， 5.6％-6.5％ after fresh-cut， dry-cut， steamed and steamed with wine， 5-HMF contents were 0， 0， 0.21％-0.50％， 0.25％-0.72％. Compared with no processing samples （fresh-cut）， polysaccharide contents in Polygonati rhizoma were decreased in turn after dry-cut， steamed and steamed with wine， 5-HMF contents were increased in turn after steamed and steamed with wine. CONCLUSIONS： It is suggested to consider origin factor in developing processing technology of Polygonati rhizoma from genuine and non-genuine producing areas. 5-HMF content determination index should be added into quality standard of processing products after steamed and steamed with wine.