Abstract: A high-performance liquid chromatography （HPLC） fingerprint of Psoralea corylifolia L. before and after salt roasting was established, and the differences between raw Psoralea corylifolia L. and salted Psoralea corylifolia L. were evaluated by using chemometric methods. HPLC method was used to establish the fingerprint, and the chromatographic column was Waters Symmetry C18 column （4.6 mm×150 mm, 5 μm）. The flow rate was 1.0 mL/min, the column temperature was 30 ℃, the injection volume was 10 μL, and the detection wavelength was 290 nm. Data analysis was conducted using mirror comparison, partial least squares discriminant analysis （PLS-DA）, and similarity evaluation analysis methods. HPLC fingerprints of raw Psoralea corylifolia L. and salted Psoralea corylifolia L. were successfully established, identified a total of 14 common peaks were, and determined two components, psoralen and isopsoralen, were identified. Raw Psoralea corylifolia L. had good similarity, and the similarity of Psoralea corylifolia L. after salt roasting changed. The mirror analysis results indicated that there were differences in the HPLC fingerprint of Psoralea corylifolia L. after salt roasting compared to raw Psoralea corylifolia L.. Compared with raw Psoralea corylifolia L., the peaks 1~14 of salted Psoralea corylifolia L. had increased to varying degrees. The PLS-DA analysis results indicated that there were differences in chemical composition between raw Psoralea corylifolia L. and salted Psoralea corylifolia L. The established fingerprint method had good repeatability and stability, and could provide reference for the identification and quality analysis of Psoralea corylifolia L. before and after salt roasting.

Key words: Psoralea corylifolia L, raw Psoralea corylifolia L, salted Psoralea corylifolia L, HPLC fingerprint, partial least squares method （PLS-DA）