Objective: Taking total polyphenols as index

to study on the quality of Rose roxburghii fruit with different sources and different drying methods. Method: UV was used to determine the content of total polyphenols in 26 batches of samples with gallic acid as index component

single factor tests were adopted to optimize detecting conditions.Three kinds of drying ways were evaluated

cluster analysis was used to process and analyze the data. Result: Gallic acid had good linearity in the range of 2.5-5.4 mg·L-1 (r=0.999 7)

the average recovery rate was 102.93% with RSD of 3.3%.The average value of total polyphenols content in 26 batches of samples was 10.06%

22 batches of samples

which collected by us

had the average value of total polyphenols content at 10.77%; the rest 4 batches samples

which brought from market

had the average value of total polyphenols content at 6.14%.Compared with raw products

total polyphenols content in samples under oven drying at 60℃

decompression drying at 40℃ and freeze drying decreased by 33.57%

24.38% and 23.96%

respectively. Conclusion: This determination is simple and reprocucible.Drying ways have different effect on total polyphenols content in R. roxburghii fruit

decompression drying at 40℃ and freeze drying have small effect on the loss of total polyphenols.