Objective: To establish the HPLC fingerprint of Lancong tea. Method: HPLC was adopted in the fingerprint analysis

and the chromatographic conditions were as follows:InertsilRRSOD-C18(4.6 mm×250 mm

5 μm) column;mobile phase consisted of methanol(A)-0.1% phosphorous acid(B) solution for gradient elution 0-15 min

5%-15%A;15-43 min

15%-45%A;43-55 min

45%-62%A;55-80 min

62%A. The detection wavelength of 273 nm;the column temperature of 20℃.The flow rate of 1.0 mL· min-1

gallic acid peak as the reference peak. Result: There were mainly 15 characteristic peaks in the fingerprints. Among these peaks

13 peaks belonged to Canarii Fructus

2 peaks belonged to Perillae Folium

and the 2nd one was gallic acid peak.The similarity of HPLC fingerprints of 10 batches of Lancong tea were more than 0.99. Conclusion: The fingerprint is stable and feasible

and can be used to control the quality of Lancong tea.