In this study, the quality evaluation system of fried Viticis Fructus standard decoction was established through fingerprinting combined with chemometric analysis and multi-component content determination.The fingerprints of 18 batches of fried Viticis Fructus standard decoctions were established by ultra-high performance liquid chromatography and evaluated by similarity evaluation and statistical methods such as cluster analysis, principal component analysis and orthogonal partial least squares discriminant analysis. Then, a content determination study was carried out on seven components, and the paste rate and transfer rate were also calculated.A total of 19 common peaks were calibrated in the fingerprint profiles of 18 batches of samples of fried Viticis Fructus standard decoctions, and the similarity between each batch of samples and the control profiles was greater than 0.90.The results of cluster analysis showed that the 18 batches of samples were clustered into three categories, in which the different origins were grouped into one category alone, and the results of principal component analysis were consistent with this.Orthogonal partial least squares discriminant analysis further corroborated the classification results and screened out 12 quality difference components.The established fingerprint of 18 batches of fried Viticis Fructus standard decoction identified 19 common peaks，the similarity between the standard decoction samples and reference spectrum was greater than 0.90，the 18 batches of samples were divided into three categories by cluster analysis，all producing areas were grouped into one category, and the results of principal component analysis were consistent with cluster analysis，partial least square- discriminant analysis further confirmed the classification results and screened out 12 quality difference components. The paste yield of 18 batches of standardized broth of fried Viticis Fructus ranged from 9.35% to 15.76%,and the contents of protocatechuic acid，4-hydroxybenzoic acid，chlorogenic acid， vanillic acid，isoorientin，spirochrysin，vitexin ranged from 1.97 to 7.96 mg/g, 3.22 to 11.22 mg/g, 0.72 to 13.79 mg/g, 1.03 to 2.72 mg /g, 2.10 to 6.46 mg/g, 2.35 to 21.02 mg/g, 0.81 to 4.57 mg/g, and the range of the transfer rate of each compound was 66.20% to 87.06%,51.76% to 83.43%,20.85% to 64.96%,51.44% to 77.41%,29.22% to 42.81%,54.03% to 96.63%,11.48% to 26.16%.The fingerprint and content determination method established in this study is accurate，stable and reliable，and can be used for quality evaluation of fried Viticis Fructus standard decoction.