Abstract: OBJECTIVE To study the transfer rates of active compounds in preparation process of Daidai flavonoids SMEDDS soft capsule upon HPLC characteristic fingerprint considering the property of multiple components in total flavonoids active part of Daidai. METHODS HPLC characteristic fingerprint was adopted with chromatographic column Lichrocart C₁₈(250 mm×4.0 mm, 5 mm). Mobile phase was methanol-water with 0.1% phosphoric acid(gradient elution). The flow rate was 1.0 mL·min^-1 and the detection wavelength was set at 284 nm. The column temperature was controlled at 30 ℃. RESULTS The transfer rates of eight common peaks were between 80.55% and 95.93% in the preparation process of Daidai flavonoids SMEDDS soft capsule. The transfer rates of main characteristic compounds naringin and neohesperidin were >95%. And the similarity of holistic transfer rate of each active couponents was >0.999. CONCLUTION The preparation technology of Daidai flavonoids SMEDDS soft capsule can reserve the main active compouds in Daidai total flavonoids extract relative completively.