Objective: To establish the HPLC-ELSD fingerprint analysis method of carbohydrate constituents in Morindae Officinalis Radix and its salt processed products and provide the basis for the amount of salt proportions when being processed and quality standard. Method: HPLC analysis was performed on a Agilent ZORBAX carbohyrate analysis column (4.6 mm×250 mm

5 μm) with a mixture of methanol and acetonitrile and water as mobile phase in gradient mode. The drift tube temperature was at 105℃

nitrogen flow was 2.0 L·min-1

gain value was 1

column temperature was at 35℃ and flow rate was 1.0 mL·min-1. The chromatogram fingerprint was evaluated by the similarity evaluation software published by committee of pharmacopeia. Result: Sixteen co-possessing peaks were selected as the fingerprint peaks of Morindae Officinalis Radix by taking nystose peak as the referential peak. The fingerprint similarity value of eighteen batches was above 0.90 compared with system generation spectrum. Conclusion: The method is simple

accurate and reproducible; it can be used for quality control of carbohydrate components in Morindae Officinalis Radix and its salt processed products.