The HPLC fingerprints of raw licorice,honey roasted licorice,stir-fried licorice and microwave-processed licorice were established respectively.Both raw licorice and honey roasted licorice were calibrated with 17 common peaks,but both stir-fried licorice and microwave-processed licorice were calibrated with 14 common peaks.The peaks of No.4,No.5,and No.11 are the unique peaks of raw licorice and honey roasted licorice;the peak areas of the corresponding components of different processed products are different.Five peaks were identified by the mixed reference product.That is,peak 2 is celeryside,peak 3 is glycyrrhizin,peak 8 is isoliquiritin,peak 10 is glycyrrhizin,and peak 16 is glycyrrhizin.The similarity of fingerprints is greater than 0.914 except the samples S5,C1,and C5 is between 0.883-0.900.Various methods of chemometrics can well distinguish four processed products of licorice.Meanwhile,the variable importance projection (VIP) results of OPLS-DA′s VIPs have identified the different components of the four processed licorice products.The experimental method has high accuracy and good repeatability,which provides a reference for the feasibility of modern microwave heating processing methods.