Abstract: OBJECTIVE To establish and improve the quality standard for Hehui capsule. METHODS The total flavonoids in Hippophae rhamnoides were identified by hydrochloric acid-Mg reaction. The tanshinoneⅡ_A in Salvia miltiorrhiza Bge, the piperine in Piper longum, and the emodin in Rhubarb were identified by TLC, and the content of salvianolic acid B in the preparation was determined by HPLC. RESULTS The hydrochloric acid-Mg reaction was positive; the TLC spots were clear and the negative control had no interference. The salvianolic acid B showed a good linear relationship in the linear range of 0.202 9~1.622 9 μg, r=0.999 8, the average recovery rate was 98.83%, and RSD was 1.73%. CONCLUSION The established and improved quality standard is simple, feasible and reproducible, and can be used for the quality control of the preparation.