Objective:To establish a RP-HPLC method to determine the content of chlorogenic acid from Tibetan vegetables of Acanthopanax.Method: The analysis was carried out at 30 ℃ on a Kromasil C18 column eluted with a mobile phase consisted of acetonitrile（A）-water with 0.2% phosphoric acid（B）（10∶90）.The detective wavelength was at 324 nm with the flow rate of 1.0 mL · min-1.Result: The calibration curve of chlorogenic acid was linear within the concentration ranges of 0.27-3.24 mg with r of 0.999 9（n=7）.The average recovery was 100.31% with RSD of 0.95%（n=9）.Refluent extracting 100 min with 70% methanol is the best way to acquire chlorogenic acid.The results of content of chlorogenic acid were as following: tender leave’s>elder leave’s;tender leave’s of A.leucorrhizus >A.setchuenensis >A.giraldii >A.sessiliforus.Tea made>dried with electrothermal oven under 40 ℃>shade-dried or equal to water-scalded with by boiling water in 2-5 min>dried in the sun>microwave-dried>>pickled or equal to that of frozen.Conclusion: This method was simple

accurate and repeatable.It was useful for the study of the quality control of TibetanVegetables of Acanthopanax.