Abstract: To reveal the mechanism of high- temperature water- free processing of aconite and study the differences in the conversion of active ingredients in different processing techniques, the peeled fried aconite (Chaofupian) was used as the research object, and samples were taken during the actual production process through the cooperation with manufacturers. The HPLC method was used to study the dynamic changes of the six kinds of ester-type aconitine, which were obtained from the peeled Chaofupian. The gradient elution was performed using acetonitrile-tetrahydrofuran and ammonium acetate aqueous acetic acid as the mobile phase. The results showed that aconitine (AC) and mesaconitine (MA) disappeared within two minutes of frying, and hypaconitine (HA) decreased to 18.1%. In the three monoester-type aconitine, 14-benzoylhypaconine (BHA) increased to 48.5% of the maximum value at 2 minutes of frying, 14-benzoylmesaconine (BMA) increased to 62.2%, and 14-benzoylaconine (BAC) rose to 70.3%. When frying for 4 minutes, they rose to 100%, 96.1% and 74.4% of the maximum, respectively. The total diester- type aconitine remained only 12.2% after 2 minutes of frying, the total monoester-type aconitine increased to 59.1% of the maximum value at 2 minutes, and rose to 98.6% at 4 minutes. The total ester-type aconitine decreased to 54.8% at 2 minutes, recovered to 79.1% at 4 minutes, and then remained at a level of 79.1% to 80.5%, and decreased again to 78.0% at 10 minutes. It could be seen from the measurement results that the conversion interval of the diester aconitine to the monoester aconitine is within 4 minutes of frying. There is inconsistency between the decrease range of the monoester aconitine and the rise range of the diester aconitine. The total ester aconitine content decrease first and then increase. It is speculated that there may be a reaction intermediate in the conversion of the diester aconitine to the monoester aconitine.