Objective: To evaluate the quality of different batches of stir-baked Leonuri Fructus and make a comparison by using TOPSIS and grey correlation analysis. Method: The percentage composition of total ash

acid-insoluble ash

extractum and stachydrine hydrochloride in different batches of stir-baked Leonuri Fructus were determined. The analytic hierarchy process was used to determined the four index weights 0.077

0.077

0.385

0.461.MATLAB programming was adopted to build the grey correlation quality evaluation model for stir-baked Leonuri Fructus from different producing areas and compare the TOPSIS results. Result: According to the grey correlation analysis on components in the different batches of stir-baked Leonuri Fructus

Leonuri Fructus with the batch of “Guangdong 20121117” was the most highly correlated with the optimal reference sequence (0.561 685 996) and so the best in quality;Leonuri Fructus with the batch of “Henan 20130401” was the most lowly correlated with the optimal reference sequence (0.402 108 175) and so the worst in quality. The results are basically identical with that of TOPSIS

indicating a good repeatability and stability. Conclusion: The grey recognition model is applicable for the comprehensive quality evaluation of multiple-component and multi-target samples of traditional Chinese medicines

with a good promotion and application prospect.