Abstract:Lilium and Perilla compound tea is composed of four homology materials， Lilium， sour jujube kernel， Perilla and hawthorn.The fingerprint and multi-component content determination method were established for the quality control of Lilium and Perilla compound tea.The fingerprints of 12 batches of Lilium and Perilla compound tea were established by high performance liquid chromatography （HPLC）， and the content of chlorogenic acid， caffeic acid， ferulic acid， spinosin， regaloside B， and rosinic acid was determined. The fingerprints were analyzed by cluster analysis， principal component analysis， and orthogonal partial least squares discriminant analysis， and the differential components affecting Lilium and Perilla compound tea were selected. The results showed 23 common peaks in the fingerprints of the 12 batches of tea samples， and 6 components demonstrated good linear relationship （r＞0.999 8） within their respective ranges. The cluster analysis results showed that 12 batches of Lilium and Perilla compound tea were classified into 2 categories. Specifically，S2， S3， S4， and S10 were grouped into one category， and the rest batches were grouped into the other category. The three methods of chemometrics analysis produced consistent results.