To develop a quantitative analysis of multi-components by single marker(QAMS) method for simultaneous determination of 12 flavonoids in crude and wine-processed Radix Scutellariae.Methods:In this study,high performance liquid chromatography(HPLC) was established for determination of 12 flavonoids in raw and wine-processed Radix Scutellariae using relative correction factors(RCFs).The easily available and stable active component baicalin was selected as the reference compound for calculating the RCFs of the other 11 flavonoids,including scutellarin,wogonoside,3,5,7,2',6'-pentahydroxyflavone(HQ-1),5,7,2',5'-tetrahydroxy-8,6'-dimethoxyflavone(HQ-2),baicalin-7-O-β-D-glucoside(HQ-3),5,7,2',3'-tetrahydroxyflavone(HQ-4),5,6-dihydroxy-7,8,2',6'-tetramethoxyflavone(HQ-5),baicalein,wogonin,chrysin,and oroxylin A.The content of the 12 components(measured values) was determined by external standard method,and the differences between calculated values and measured values were compared.The chromatographic separation was performed on a phenomenex C18(4.6 mm×250 mm,5 μm) under gradient elution with acetonitrile(A)-0.5% formic acid(B) as the mobile phase at the flow rate of 1 mL/min.The detection wavelength was 280 nm and column temperature was kept at 35 ℃.Results:Excellent linearity was observed(R2>0.999).The average recoveries were in the range of 97.78%～104.13%.The relative standard deviation(RSD) was 0.12%～0.75%,and the RSDs of precision,repeatability and stability were less than 0.3%.There were no significant differences between the calculated values and the measured values(P>0.05).The results showed that the content of baicalin,wogonoside,scutellarin and HQ-3 in wine-processed Radix Scutellariae decreased by 7.54%,5.3%,4.14% and 16.1%,respectively,while that of baicalein,wogonin,chrysin,oroxylin A,HQ-2,HQ-4 and HQ-5 in wine-processed Radix Scutellariae increased by 30.38%,35.92%,28.04%,48.41%,20.54%,43.88% and 8.66%,respectively.Conclusion:Simple,effective and accurate,QAMS was feasible for simultaneous determination of the 12 flavonoids in crude and wine-processed Radix Scutellariae.