Objective: To investigate the effect of different processing factors on content of curcumin and germacrone in Curcuma wenyujin. Method: The content of curcumin and germacrone in C. wenyujin and different processed products were determined by HPLC. The chromatographic conditions of curcumin: the column was Lichrospher ODS C18(4.6 mm×250 mm

5 μm); the mobile phase was acetonitrile and water(5% glacial acetic acid) (45: 55); the flow rate was 1.0 mL·min-1; the detection wavelength was 262 nm. The column temperature was room temperature. The chromatographic conditions of germacrone: the mobile phase was acetonitrile and water (75: 25); the detection wavelength was 210 nm; the column

flow rate and column temperature were the same to the chromatographic conditions of curcumin. Result: Different processing methods had different influence on the content of curcumin and germacrone in C. wenyujin

the content of curcumin in descending order was C. wenyujin mixed with vinegar>C. wenyujin>C.wenyujin mixed with vinegar after baking=C. wenyujin stir-baked with vinegar>C. wenyujin stir-baked; the content of curcumin in descending order was C. wenyujin mixed with vinegar>C. wenyujin=C. wenyujin mixed with vinegar after baking>C. wenyujin stir-baked>C. wenyujin stir-baked with vinegar. Conclusions: Adding vinegar can promote curcumin and germacrone dissolve out

but heating can reduce their content.