Abstract: The high performance liquid chromatography(HPLC)method for simultaneous determination of 12 kinds of organic acids was established,in order to study the changes of organic acids in the fermentation process of edible plant source Jiaosu,such as Prunus mume Jiaosu,sea-buckthorn Jiaosu,pitaya Jiaosu,boysenberry Jiaosu and gold Jiaosu. The contents of organic acid in five edible plant source Jiaosu were used as indicators for principal component analysis and hierarchical cluster analysis heatmap to study the differences of organic acid. The optimal chromatographic conditions were as follows:Detection wavelength of 210 nm,the mobile phase composed of methanol and 0.01 mol/L K₂HPO₄ with pH adjusted to 2.7 by phosphoric acid(2:98,V/V)at 20℃. Ten,eleven,nine,ten and four kinds of organic acids were determined in these edible plant source Jiaosu by the HPLC method,respectively. Based on R software,the main factors affecting the organic acid content were studied by principal component analysis. Two principal components were extracted,and the cumulative variance contribution rate was 77.00%. According to the hierarchical clustering and heatmap analysis of 12 kinds of organic acid metabolites in edible plant source Jiaosu from different raw materials,the organic acids could be divided into three categories,citric acid,malic acid and citric acid. This study can provide a method basis for the monitoring and detection of organic acids in fermentation of edible plant source Jiaosu.