目的:建立榄葱茶的指纹图谱。方法:采用HPLC法,InertsilRSOD-C18色谱柱(4.6 mm×250 mm,5μm),流动相甲醇(A)-0.1%磷酸溶液(B)进行梯度洗脱(0~15 min,5%~15%A;15~43 min,15%~45%A;43~55 min,45%~62%A;55~80 min,62%A),检测波长273 nm,柱温25℃,流速1.0 m L·min-1,以没食子酸峰为参照峰。结果:指纹图谱中共有15个特征峰,其中青果有13个特征峰,紫苏叶有2个特征峰,其中2号为没食子酸峰,10批样品图谱相似度均大于0.99。结论:建立的指纹图谱稳定可行,适用于榄葱茶的质量控制。 Objective: To establish the fingerprint of tea METHODS: The gradient elution was carried out on an Inertsil RSOD-C18 column (4.6 mm × 250 mm, 5 μm) using a mobile phase of methanol (A) -0.1% phosphoric acid (B) (0-15 min, 5% 45% ~ 62% A; 55 ~ 80 min, 62% A), the detection wavelength was 273 nm, the column temperature was 25 ℃, the flow rate was 1.0 m L · min-1, with gallic acid peak as the reference peak. Results: There were 15 characteristic peaks in the fingerprint, including 13 characteristic peaks in the fruit and 2 characteristic peaks in the basil leaves. Among them, 2 was the gallic acid peak, and the similarity of 10 batches was greater than 0.99. Conclusion: The established fingerprint is stable and suitable for the quality control of tea.