Objective: To study on the effect of different processing methods on the curcuminoids content in Curcumae Longae Rhizoma and Curcumae Radix from different areas

and thus provide reasonable reference data for its processing technology. Method: The samples were processed by shade-drying after slicing

sun-drying after boiling and oven-drying under 60 ℃ and 80 ℃

then the contents of curcumin

demethoxycurcumin and bisdemethoxycurcumin in Curcumae Longae Rhizoma and Curcumae Radix were simultaneously determined by HPLC method. Result: The curcuminoids content in Curcumae Longae Rhizoma had significant differences between different processing methods (P<0.05)

and the content was in the following order from high level to low level:shade-drying after slicing> oven-drying under 60 ℃> oven-drying under 80 ℃> sun-drying after boiling. There were also significant differences in curcuminoids content in Curcumae Radix by different processing methods (P<0.05)

and the content was in the following order from high level to low level:shade-drying after slicing> oven-drying under 60 ℃> sun-drying after boiling> oven-drying under 80 ℃. Curcumae Longae Rhizoma and Curcumae Radix from Qianwei area showed higher content of curcuminoids than Chongzhou area

with extremely significant difference (P<0.01). Conclusion: Different processing methods have great effects on the content of curcuminoids in Curcumae Longae Rhizoma and Curcumae Radix

and shade-drying after slicing is a best processing method for Curcumae Longae Rhizoma and Curcumae Radix.