| Summary: | To elucidate ths chemical composition of <i>Lilium brownii var. Viridulum</i> Baker and the impact of primary processing on its quality, a comparison was made on the polysaccharide and extract contents of ten batches of Lilium from different regions, including <i>Lilium lancifolium</i> Thunb., <i>Lilium brownii var. Viridulum</i> Baker, and <i>Lilium davidi var. unicdor</i> cotton. The chemical composition differences of the three Lilium species mentioned above were compared using high-performance liquid chromatography (HPLC) fingerprinting. The chemical components of <i>Lilium brownii var. Viridulum</i> Baker were analyzed by ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS<sup>E</sup>). The boiling time and drying temperature of fresh <i>Lilium brownii var. Viridulum</i> Baker were investigated using the comprehensive scoring method based on the polysaccharide and extract contents. The results showed that the polysaccharide content of ten batches of Lilium from different origins ranged from 13.34% to 34.00%, and the extract content ranged from 27.10% to 47.10%. The HPLC fingerprinting results showed that the similarity of the three Lilium species ranged from 0.796 to 0.999, and the chemical components of <i>Lilium davidi var. unicdor</i> cotton differed significantly from those of <i>Lilium lancifolium</i> Thunb. and <i>Lilium brownii var. Viridulum</i> Baker. UPLC-Q-TOF-MS<sup>E</sup> identified 22 phenolic compounds, 35 steroidal saponins, and 6 alkaloids in <i>Lilium brownii var. Viridulum</i> Baker. Boiling for 5 min and drying at 85 °C has the least effect on the quality of fresh Lilium.
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