RESUMEN
Objective: To establish the HPLC fingerprint and analyze the correlation of Schisandrae Fructus (SF), intermediate, and finished products of Wuweizi Syrup. Methods: The HPLC method was used with the condition that the column was ACE5-C18 (250 mm × 4.6 mm, 5 μm); The mobile phase was eluted with gradient by acetonitrile-water; The flow rate was 1.0 mL/min; The column temperature was 30℃; The detection wavelength was set at 218 nm. Results: The content was determined and the fingerprint was established for SF from Changbai Mountain, intermediate, and finished products of Wuweizi Syrup; Eighteen common peaks of SF and 12 common peaks in intermediate and finished products of Wuweizi Syrup were marked. The chemical composition and content in ten batches of SF from Changbai Mountain were stability; The similarity from the same manufacturer, but different batches of the intermediate and finished product is greater; The correlation between medicinal materials and intermediates as well as finished products is better. Conclusion: The established fingerprints have better reproducibility, which can be used for the quality control of Wuweizi syrup with good precision, accuracy, and reproducibility.