Objective: To investigate taste-masking effects of sucralose

β-cyclodextrin (β-CD) and sodium ferulate used alone or in combination on Phellodendri Chinensis Cortex decoction

and establish its the fingerprint for comparing chemical components before and after taste-masking. Method: Seven combinations (sucralose

β-CD and sodium ferulate used alone or in combination) was adopted to cover up the taste of Phellodendri Chinensis Cortex decoction

and change of its bitterness before and after taste-masking was investigated.HPLC was employed to collect the fingerprints of every sample before and after taste-masking

taking relative peak area and total area of the common peak as indexes

characteristics and degree of chemical components changes were analyzed. Result: Seven combinations showed good taste-masking effects on Phellodendri Chinensis Cortex decoction. Taste-masking agents used in combination showed more significant effects than that used alone

the average bitterness belonged to grade Ⅰ (not bitter or almost not bitter).There were eight common peaks in the HPLC fingerprint of Phellodendri Chinensis Cortex before and after taste-masking

7 groups had 56 peaks in total

the relative peak areas of three peaks had significant difference before and after taste-masking (the total variation rate was <10%)

and there were no significant difference in other 53 peaks.There was no great difference in total peak area of common peaks before and after taste-masking. Conclusion: Sucralose

β-CD and sodium ferulate used alone or in combination all have taste-masking effects on Phellodendri Chinensis Cortex decoction

and there are no significant difference about the total contents of its chemical components.