Objective To analyze the correlation of the main chemical components,physical parameters and the color of Fructus Sophorae in nine-steam-nine-bask processing.Methods The contents of sophoracin,genistein,rutin and 5-hydroxymethylfurfural were simultaneously determined by high performance liquid chromatography(HPLC).The content of polysaccharide was determined by ultraviolet spectrophotometry.The correlation of main components,physical parameters and the color was studied by the measurement of the physical parameters and the color(L*、a*、b*)combined with hierarchical cluster analysis(HCA),principal component analysis(PCA)and partial least squares(PLS).The criteria importance through intercriteria correlation(CRITIC)method was used to make a comprehensive evaluation of the nine-steam-nine-bask processing of Fructus Sophorae.Results The methods for the content determination and chromaticity measurement were accurate and reliable.The precision,stability and repeatability tests were good.The results of HCA and PCA showed that Fructus Sophorae,which was steamed-basked for one to four times,could be grouped into one category.Fructus Sophorae steamed-basked for five to nine times were classified into another category.PLS correlation analysis showed that the contents of polysaccharide and rutin were significantly correlated with physical parameters and color.The water absorption expansion and relative density were significantly correlated with the color.The comprehensive evaluation showed that nine-steam-nine-bask Fructus Sophorae was the best.Conclusion There is certain regularity in the overall changes of the content of main components,physical parameters and the color of Fructus Sophorae during nine-steam-nine-bask processing.The combination of the internal components,the color and physical parameters provides the basis for revealing the mechanism on nine-steam-nine-bask processing of Fructus Sophorae.