Objective: To establish the determination of the content of ginsenoside Rg_1 and ginsenoside Rb_1 in Sanqi wine, which provided theor. basis for the improvement of quality standard of Sanqi wine. Methods: HPLC Gradient elution was used to establish the determination method of ginsenoside Rg_1 and ginsenoside Rb_1. The mobile phase was acetonitrile(A)-water(B), gradient elution(0-20 min, 20% A; 20-45 min, 20% A→46% A; 45-55 min, 46% A→55% A; 50-60 min, 55%A; 60-61 min, 55%A→ 90%A; 61-70 min, 90%A). Flow rate was 1.5 mL·min∼(-1), and detection wavelength was 203 nm. The content of ginsenoside Rg_1 and ginsenoside Rb_1 in 21 batches of Sanqi wine was determined ResultS: Ginsenoside Rg_1 and ginsenoside Rb_1 showed good linear relationships within the ranges of 3.446-344.6μg·mL∼(-1)(r=1.000 0)and 6.078-303.9 μg·mL∼(-1)(0.999 9), resp., whose average recoveries were 98.4%(RSD=1.4%, n=6)and 95.2%(RSD=2.9%, n=6), resp. Conclusion: The established method is simple and accurate, which can be used to control the quality of Panaxnotoginseng in Sanqi wine.