Abstract: OBJECTIVE To prepare standard decoctions and establish the methods for quality control of standard decoction. METHODS Using traditional water decocting method, 20 batches of standard decoction of Schisandrae Chinensis Fructus were prepared, parameters such as pH value, indicative component content, transfer rate and similarity of HPLC fingerprint, were selected as the indexes for quality evaluation. Similarity evaluation and cluster analysis were performed for HPLC fingerprint of standard decoction, to study the law of mass transfer in standard decoction of Schisandrae Chinensis Fructus. RESULTS Through the determination of 20 batches of Schisandrae Chinensis Fructus sample and standard decoctions, the pH values of the 20 batches of standard decoctions of Schisandrae Chinensis Fructus was 2.98-3.73, the paste-out rate was 16.89%-24.52%, and the average paste-out rate was 21.96%, the standard deviation was 8.16%, the transfer rate of schisandrol A was 74.94%-96.29%, the average metastasis rate was 89.12%, the standard deviation was 8.27%; the transfer rate of schisandrol B was 72.61%-97.63%, the average transfer rate was 90.42%, the standard deviation was 7.79%. Twelve principal common peaks were identified by fingerprinting analysis, the similarity was greater than 0.9. In cluster analysis, the standard decoctions of Schisandrae Chinensis Fructus from 4 producing areas were classified into 2 categories, indicating that there were quality differences among different producing areas of Schisandrae Chinensis Fructus pieces. CONCLUSION The research provide a scientific and practical method for quality control of standard decoction of Schisandrae Chinensis Fructus, and also provide reference for quality evaluation of the preparations.