Objective: To optimize honey processing technology of Rosae Laevigatae Fructus and establish fingerprint of ethyl acetate extract of this processed product. Method: Taking composite score of contents of total polysaccharides

total flavonoids and extract as index

U7 (76) uniform design was adopted to investigate influences of the content of honey

the amount of dilution water

stir-frying temperature and time on honey processing technology of Rosae Laevigatae Fructus.Fingerprint analysis was employed by 2004B version of 'Chromatographic Fingerprint Similarity Evaluation System of Traditional Chinese Medicine' with mobile phase of acetonitrile(A)-0.1% phosphoric acid solution(B) for gradient elution(0-20 min

5%-9%A;20-30 min

9%-15%A;30-35 min

15%-17%A;35-60 min

17%-27%A;60-75 min

27%-30%A;75-90 min

30%-40%A) and detection wavelength at 360 nm. Result: Optimum honey processing technology was as following:added 20% honey by comparing with the content of Rosae Laevigatae Fructus

diluted honey by water to 0.4(water compared with honey)

heating in 180 ℃ and frying for 6 min.Fingerprints of ten batches of Rosae Laevigatae Fructus had seven common peaks

similarities among ten batches of samples were all>0.8. Conclusion: This optimized honey processing technology is reasonable

liable and stable.Fingerprint analysis method is simple and accurate with good reproducibility

it can be used in quality control of Rosae Laevigatae Fructus processed by honey.