[Fingerprint of Vinegar Processed Genkwa Flos Based on Improving Euclidean Distance].

Objective: To improve the traditional fingerprint method to distinguish vinegar processed Genkwa Flos from raw Genkwa Flos.

Methods: Ten batches of Genkwa Flos were collected, processed with vinegar through a standard method, and then analyzed under the optimum HPLC condition. Based on the chromatographic data obtained, a common model of vinegar processed Genkwa Flos fingerprints, including 11 common peaks and the components genkwanin, hydroxygenkwanin, luteolin, apigenin and yuanhuacin were identified, was established.