Objective: To develop an HPLC fingerprint analysis method of Phellodendri Chinensis Cortex and compare fingerprint differences of its processed products and the raw from different habitats. Method: HPLC was employed to compare fingerprint of ten batches of Phellodendri Chinensis Cortex and its processed products with mobile phase consisting acetonitril(A)-water(containing 0.3% phosphoric acid and 0.3% diethylamine

B) for gradient elution(0-10 min

10%-14%A;10-20 min

14%-25%A;20-45 min

25%A;45-50 min

25%-65%A;50-55 min

65%-70%A;55-60 min

70%-75%A;60-70 min

75%-100%A)

detection wavelength was set at 284 nm

column temperature was 40 ℃

flow rate was 0.8 mL·min-1 and analytic time was 70 min. Result: Its processed products had a similar fingerprint chromatogram to the raw of Phellodendri Chinensis Cortex

but existing a little difference in relative content of each component.Some of peaks in HPLC chromatogram were identified as chlorogenic acid

phellodendrine

magnoflorine

jatrorrhizine

berberrabine

palmatine chloride

berberine hydrochloride

obaculactone.Similarities of total mode peaks among ten batches of raw materials

wine and salt baked products were more than 0.9. Conclusion: This established fingerprint has good precision

reproducibility and stability

it can be used as a quality control method of Phellodendri Chinensis Cortex and its processed products.