Flavonoid is one of the main active ingredients in Saussurea involucrate. The influences of five drying methods including natural air drying, freeze drying, 40 ℃ drying, 60 ℃ drying and vacuum drying on the flavonoids content of Saussurea involucrate’s tissue culture were discussed in this paper. Freeze drying had the least effect on flavonoids content, t followed by natural air drying, while 60 ℃ drying resulted in the loss of the most flavonoids. Then samples obtained from natural air drying, freeze drying and 40 ℃ drying were used to conduct in vitro simulated digestion experiments. The results showed that the biological acceptable rate of flavonoid was 30% to 45%. Flavonoids bioaccessibility was influenced by the culture condition and digestive environment of Saussurea involucrate.