Abstract: OBJECTIVE To study the method of HPLC fingerprint on wine-fried Ligustri Lucidi Fructus formula granules compared with pieces, standard decoction and intermediates. METHODS The chromatographic separation was carried out on an Agilent ZORBAX Eclipse C₁₈ column (250 mm×4.6 mm, 5 μm) by using with methanol-water as mobile phases which were eluted with gradient. The flow rate was 1.0 mL·min^-1. The column temperature was 30℃ and the detection wavelength was set at 224 nm. The injection volume was 10 μL. RESULTS There were five common characteristic peaks which presented a good correlation in all fingerprint spectrum of pieces, standard decoction, intermediates and formula granules of wine-fried Ligustri Lucidi Fructus. In the five common characteristic peaks, three of them were distinguished as specnuezhenide, oleanolic acid, ursolic acid, respectively. The main chemical constituents of wine-fried Ligustri Lucidi Fructus pieces, standard decoction, intermediates and formula granules were basically identical. CONCLUSION The HPLC fingerprint method can be used for the total quality control of wine-fried Ligustri Lucidi Fructus formula granules.