Abstract: OBJECTIVE To establish HPLC fingerprint map of Green Fructus forsythiae. METHODS Chromatographic Column: Thermo C₁₈ (250 mm×4.6 mm， 5 μm column); Column temperature: 30 ℃; Moving phase: acetonitrile-water， solution in gradient elution; Flow rate: 1.0 mL/min; The UV-detection wavelength: 203 nm. RESULTS The HPLC fingerprint map of Green Fructus forsythia has been established， with 21 common peaks marked， 3 of which is identified. CONCLUSION The established method is simple， accurate and rapid， which has provided reliable method for comprehensive evaluation of the quality of Green Fructus forsythia.