Objective: To investigate influence of vinegar processing on contents of three characteristic ingredients(cyperotundone

nootkatone and α-cyperone) in Cyperi Rhizoma. Method: HPLC was employed to determine contents of these three characteristic ingredients in Cyperi Rhizoma before and after vinegar processing. A Phenomenex C18 column(4.6 mm×250 mm

5 μm) was adopted with mobile phase of methanol-water(68: 32)

detection wavelength of 242 nm

column temperature at 30 ℃ and flow rate of 1.0 mL·min-1. Result: This established determination was stable and feasible

linear ranges of these three characteristic ingredients were 0.260-0.912

0.028-0.098

0.082-0.286 μg

their average recoveries were 98.34%

97.87%

99.12% with RSD of 1.48%

2.03%

1.37%

respectively.Contents of cyperotundone

nootkatone and α-cyperone in Cyperi Rhizoma from eleven different origins before vinegar processing were 1.52-4.80

0.04-0.20

0.70-1.99 mg·g-1

but after been processed

they were 1.55-4.96

0.04-0.19

0.61-1.97 mg·g-1

respectively. Conclusion: Contents of these three ingredients are very different in Cyperi Rhizoma from different origins.The content of cyperotundone increases

while contents of nootkatone and α-cyperone decrease after been processed by vinegar.This study can provide a reference for mechanism study of vinegar processing research on Cyperi Rhizoma.