Objective: To establish HPLC fingerprints of water extract from Lindera aggreata. Method: The sample solution was prepared by boiling water and HPLC was employed to separate ingredients by gradient elution with mixture of acetonitrile and 0.1% formic acid and detected at 280 nm. The fingerprint data were analyzed by similarity evaluation

principal component analysis

and cluster analysis. Result: Fifteen common peaks were defined in different fingerprints. The relative standard deviation (RSD) values of the relative retention time of 15 common peaks were small than 2%. Conclusion: The fingerprints established could be used for the quality control of L. aggreata with high stability and good reproducibility.