Abstract: This research aims to measure the content of Total Flavonoids and Chlorogenic Acid in Lonicera Japonica under different drying temperature by establishing the method of measuring Total Flavonoids and Chlorogenic Acid in Lonicera Japonica. Methods: using uv-visible spectrophotometer method to measure the content of Total Flavonoids; using high performance liquid chromatography (HPLC) method to measure the content of Chlorogenic Acid. Chromatography column: Zorbax SB - C18 column (250 mm x 4.6 mm, 5μm); Mobile phase: acetonitrile - 0.5% acetic acid solution - water (2:1:7); Flow rate: 0.8 ml/min; Detection wavelength: 327nm; Column temperature: 20 ℃. Results: This research has established a standard curve of Total flavonoids and chlorogenic acid. The content of Total Flavonoids in Lonicera Japonica under different drying temperature was 0.39%, 0.33%, 0.30% and 0.19% respectively; the content of Chlorogenic Acid was 1.44%, 1.42%, 1.27%, 1.42%; the average recovery rates were 98.2% and 99.6% respectively. With the increase of drying temperature, the content of Total Flavonoids and Chlorogenic Acid in the sample is on the decline. Under the condition of 80 ℃ drying temperature, the content of Total Flavonoids and Chlorogenic Acid in the samples was the highest. Conclusion: This method can effectively measure the content of Total Flavonoids and Chlorogenic Acid in Lonicera Japonica under different drying temperatures. The difference is obvious in the content of Total Flavonoids and Chlorogenic Acid in Lonicera Japonica in different drying temperature, and 80 ℃ is the best baking temperature.