Abstract： Objective To establish and compare the changes of the HPLC fingerprints of Fructu Gardeniaes,Fructus Gardeniae(stir-baked)and Fructus Gardeniae preparatus before and after processing.Methods A ZORBAX SB-C18 column(4.6 mm×250 mm,5 μm)was used,with the mobile phase of acetonitrile:0.3％formic acid aqueous solution by gradient elution,at the detection wavelength of 254 nm,330 nm and 440 nm with a flow rate of 1.0 mL/min and the column temperature was 40℃.Results In the es-tablished fingerprints of Fructu Gardeniaes,Fructus Gardeniae(stir-baked)and Fructus Gardeniae preparatus,23 characteristic peaks were detected at 254 nm,17 characteristic peaks were detected at 330 nm and 9 characteristic peaks were detected at 440 nm.The char-acteristic peak distribution of fingerprint of Fructu Gardeniaes was basically the same before and after processing,but the peak area was significantly different.The chromatographic peaks of the fingerprint of Fructu Gardeniaes slices before and after processing were deter-mined by using known chemical components as control.Five chromatographic peaks were identified,which were Gentioside,gentioside,chlorogenic acid,crocin Ⅰ and crocin Ⅱ.Conclusion The differences in fingerprint of gardenia gardenia before and after processing were significant.The study method was accurate,reliable and reproducible,which provided a reference for the quality evaluation of Fruc-tu Gardeniaes,Fructus Gardeniae(stir-baked)and Fructus Gardeniae preparatus pieces.