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[Objectives] To study and compare the processing methods of Ziziphus jujuba Mill. [Methods] Z. jujuba was processed by seven methods: cleaning, yellowish frying, burnt frying, carbonized frying, moistening by hot sand, steaming, and boiling. Ultraviolet-visible spectrophotometry was used to determine the content of total flavonoids in each processed Z. jujuba. [Results] The content of total flavonoids measured by various processing methods was different. The content of total flavonoids in the processed Z. jujuba by moistening by hot sand was relatively high and the absorption peak spectrum was almost the same as that of the cleaned processed Z. jujuba and the rutin reference substance. [Conclusions] The moistening by hot sand is the optimal method for processing of Z. jujuba. [ABSTRACT FROM AUTHOR]