Objective To study the changes of the contents of main active components（total phenols, total flavonoids, total triterpenes and total alkaloids） in jujube flowers wine before and after steaming, so as to lay a foundation for further development and research of jujube flowers. Methods Jujube flowers products were covered moistening with yellow rice wine for 90 min and steamed for 30 minutes. The contents of total phenols, total flavonoids, total triterpenes and total alkaloids were determined by UV spectrophotometry. Results After steaming with wine, the contents of total phenols, total flavonoids, total triterpenes and total alkaloids increased. Conclusion This experiment provides a certain reference for the further study and product development of jujube flowers.