HPLC characteristic chromatograms of Radix Paeoniae Alba(RPA),stir-fried Radix Paeoniae Alba(SFRPA),wine Radix Paeoniae Alba(WRPA),sulfur smoked Radix Paeoniae Alba(SSRPA) were established,combined with multi-component content determination,so as to provide reference for the quality control of RPA,SFRPA,WRPA,SSRPA.Using Intersustain C₁₈ (250 mm×4.6 mm,5 μm) chromatographic column,mobile phase was acetonitrile-0.1% acetic acid aqueous solution,flow rate was 1 mL per minute,gradient elution,detection wavelength was 230 nm,column temperature was 30 °C,injection volume was 10 μL.The characteristic maps of 14 batches of RPA,SFRPA,WRPA,SSRPA were calibrated with 6 common peaks,and all of them were identified,namely gallic acid,catechin,paeoniflorin,paeoniflorin,1,2,3,4,6-pentagalloyl glucose and benzoyl paeoniflorin,while SSRPA calibrates 7 common peaks,the peak 7 was produced by RPA which had been sulfur smoked.And the chromatographic peaks were well separated.However,there were certain differences in the characteristic maps of different processed products;the content determination results show that the six components of the RPA fried,wined and sulfur smoked have different degrees of changes;with the help of the Chinese medicine chromatographic fingerprint similarity evaluation system and SIMCA-P 13.0 software performs similarity and orthogonal partial least square discrimination (OPLS-DA) analysis on 14 batches of RPA,SFRPA,WRPA,SSRPA.The established RPA and processed products and sulfur smoked.The quality evaluation method of the product is stable and repeatable,and can be used for the quality control and evaluation of RPA,SFRPA,WRPA,SSRPA.

"> Radix Paeoniae Alba, stir-fried Radix Paeoniae Alba, wine Radix Paeoniae Alba, sulfur smoked Radix Paeoniae Alba, HPLC characteristic chromatogram, multi-component content determination