Abstract: To research the HPLC fingerprint and three major chemical components changes of Cortex Phellodendri,HPLC.was ued to determine three kinds compositions in Phellodendron chinense Schneid bark,including six alkaloids,two acids and an ester.AHP was adopted to determine the weight of each index.Comprehensive score combined with HLPC Fingerprint used to optimize the Processing of Stir-bake with Salt-water for Phellodendron chinense Schneid by the design of single factor and orthogonal test.Qualitative and quantitative analysis of the effects of processing temperature,processing time and the amount of fried.The comprehensive study of HLPC fingerprint and three major chemical components to optimize the processing of stir-bake with salt-water for Phellodendron chinense Schneid bark was as following:180 ℃,20 min,300 g (volume 1/4 of container).The processing technology of Phellodendron chinense bark was stable and feasible optimized by three kinds of ingredients combined with HLPC fingerprints,can be used for mass production.In addition,this method can be used for screening similar processes.

Key words: Phellodendron chinense Schneid, stir-bake with dalt-water, alkaloids, acids, ester, HLPC fingerprint