Objective: to determine the content of main components in germinating black highland barley from different areas and establish the corresponding fingerprint， so as to provide the basis for the formulation of quality standard of germinating black highland barley. Methods: the contents of GABA， ferulic acid and anthocyanin in germinating black highland barley powder were determined by HPLC； the contents of β - glucan were determined by UV spectrophotometry； the fingerprint similarity software and SPSS software were used for data analysis to establish the fingerprint common mode of germinating black highland barley， and the quality of 10 batches of samples was evaluated. Results: the contents of β - glucan， γ - aminobutyric acid， ferulic acid and anthocyanin in different batches of germinated highland barley powder were (68.35 ± 0.03) - (73.82 ± 0.02) mg/g， (6.56 ± 0.05) - (7.31 ± 0.03) mg/g， (0.15 ± 0.03) - (0.23 ± 0.01) mg/g and (0.86 ± 0.05) - (1.53 ± 0.03) mg/g， respectively. A total of 18 common peaks were demarcated in the HPLC fingerprint of budding black highland barley， and three active substances were identified. The fingerprint common mode of budding black highland barley was established， and the similarity value was above 0.902. The cluster analysis results divided 10 batches of budding black highland barley into two major categories， three main factors were selected by principal component analysis， and 10 batches of samples were comprehensively scored. Conclusion: the HPLC and UV methods established in this paper have good repeatability and stability， and the fingerprint can provide reference for the quality evaluation of different sprouting highland barley.