Abstract:The study aimed to establish a method for simultaneous determination of the active component gastrodin and flavor substances including fructose，glucose and sucrose in Gastrodia elata Blume.The four components were separated and analyzed by high-performance liquid chromatography using an amino chromatographic separation column and an evaporative light scattering detector（HPLC-ELSD）.Under optimized chromatographic conditions，the peak resolution and peak shape of gastrodin，fructose，glucose，and sucrose were good；hence，the contents of four components in gastrodia could be determined simultaneously.Principal component analysis（PCA）and cluster analysis（CA）were used to analyze the contents of four components in different producing areas and batches of gastrodia.The results showed that there were significant differences in the contents of four components in different batches of gastrodia samples.Gastrodia from Guizhou had the highest content of target components and a uniform quality distribution，making it distinguishable from the gastrodia from other loca－tions；samples from Yunnan，Shannxi and Hubei were of uneven quality，with high dispersion in samples，and were not easily identifiable.