Objective  To establish an HPLC fingerprint analysis method of different processed products of Gardeniae Fructus, and to provide reference for processing Gardeniae Fructus combined with chemical pattern recognition technology.

Methods  The analysis was performed on Phenomenex Luna-C₁₈ (250 mm×4.6 mm, 5μm) column with mobile phase consisted of acetonitrile-0.08% formic acid aqueous solution (gradient elution) at the flow rate of 0.85 mL·min^-1, the detection wavelength were set at 240, 254, 280, 330, 440 nm, the column temperature was 35℃, the sample injection volume was 10 μL. The fingerprint of 20 batches of Gardeniae Fructus was evaluated by similarity evaluation, cluster analysis (CA) and orthogonal partial least square discriminate analysis (OPLS-DA).

Results HPLC fingerprint of Gardeniae Fructus was established successfully and 17 common peaks were identified in the study, eight chemical compounds were identified comparison with standard references. The similarity of 20 batches were 0.901-0.969, the samples were classified into three groups by CA combined with OPLS-DA, five components were the main markers that cause differences in the different processed products of Gardeniae Fructus.

Conclusion The HPLC fingerprint combined with chemical pattern recognition technology established in this study can reflect the differences of Gardeniae Fructus in different processing methods, and can provide reference for the processing of Gardeniae Fructus.

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