Objective: To establish the HPLC fingerprint of Radix Gentianae before and after taste masking

compare the changes and summary the taste masking regular pattern. Method: Suc-ralose(SL)

adenosine monophosphat(AMP) and sodium ferulate(SF) alone or in combination to masking the taste of Radix Gentianae were used

and the fingerprints of every sample were collected before and after taste masking use HPLC. Result: In the relative retention time there was no significant difference between every parallel peak

the maximum difference was just 2.2%;In the relative peak area

some peaks were quit different which contain AMP

the highest one reached to 93.7%

but the relative peak area of gentiopicroside was just under 4.8%

only 1 and 11 peaks in the fingerprints without AMP group had larger changes

the maximum changes reached to 21.4% and 16.4%

the relative peak area of each peak difference was in 10%. Conclusion: Sucralose and sodium ferulate have no impacton the elements and efficacy of Radix Gentianae;AMP has some impact on some elements of Radix Gentianae

but there is needed to do some further research wether AMP will impact the efficacy of Radix Gentianae.