OBJECTIVE:To establish characteristic chromatogram of Cornus officinalis and its different wine-processed products, investigate the differences of chromaticity values, and analyze them with chem. pattern recognition technol. METHODS:UPLC method was adopted. Using loganin as reference, UPLC characteristic chromatograms were drawn for 10 batches of C.officinalis and 20 batches of different wine-processed products(stewing with wine, steaming with wine). TCM Fingerprint Similarity Evaluation System(2012 A edition)was used for similarity evaluation, and common peaks were confirmed. The chromaticity values [lightness(L), red and green tone value(a), yellow and blue tone value(b), color difference value(ΔE)]were determined by spectrophotometer. SPSS 20.0 and SIMCA 14.0 software were used for cluster anal., principal component anal. and partial least squares-discriminant anal.;taking the area of characteristic peak and chromaticity value as indexes, and the variable importance projection greater than 1 as the standard, the difference markers affecting its quality were screened. RESULTS:There were 6 common peaks in the chromatograms for decoction piece of C.officinalis, 7 common peaks for wine-processed C.officinalis(stewing with wine)and wine-processed C.officinalis(steaming with wine). Four components were identified as gallic acid, 5-hydroxymethylfurfural, morroniside, loganin.5-hydroxymethylfurfural was produced after processing. The similarity between C.officinalis and different wine-processed products(stewing and steaming with wine) was low(0.869-0.937, 0.845-0.944), but the similarity between different wine-processed products was higher than 0.99.ΔL, Δa, Δb and ΔE of C.officinalis decoction pieces and wine-processed C.officinalis decoction pieces(stewing in wine)were-9.42--3.58, -24.92--15.00, -11.33--7.00 and 17.01-28.12, resp.ΔL, Δa, Δb and ΔE of C.officinalis decoction pieces and wine-processed C.officinalis(steaming in wine)decoction pieces were-8.58--2.42, -25.08--13.83, -10.92--6.08, 15.58-28.67.ΔL, Δa, Δb and Δ E of wine-processed C.officinalis decoction pieces(stewing and steaming with wine) were-2.17-3.00, -0.75-2.50, 0.25-1.42 and 1.25-3.83, resp. Results of cluster anal. showed that 30 batches of sample were clustered into two categories, S1-S10 were clustered into one category, and S11-S30 were clustered into other category. Principal component anal. showed that cumulative contribution rate of former two main components was 83.147%. Results of partial least squares-discriminant anal. showed that morroniside, Number5 peak and chromaticity values(L, a, b)were the difference markers affecting its quality. CONCLUSIONS:Established UPLC characteristic chromatogram is stable and feasible, and can be used to rapidly identify C.officinalis and its different wine-processed products. Established chem. mode can be used to identify different wine-processed products.