Objective: To study the individual quality evaluation standard of raw rhubarb and stewed Rhubarb. Method: Qualitative and quantitative identification of two pieces from rhubarb were performed by using the thin-layer chromatography

HPLC fingerprint chromatogram. Result: The change of quantity and content in pieces could be reflected directly and clearly in HPLC fingerprint chromatogram and the TLC in which two kinds of mobile phase were used. There were notable differences in the content of 5 kinds of free anthraquinone

anthraquinone glycoside

stilbene glycoside

catechin and gallic acid in stewed Rhubarb and raw rhubarb. Conclusion: Suggestion on quality standard of raw rhubarb and stewed Rhubarb should be taken differently by the indicator including the content of free anthraquinone

anthraquinone glycoside

catechin

gallic acid and stilbene glycoside. The emodin-8-O-β-D-glucoside and the catechin are the characteristics index of raw rhubarb.