Objective:To study the influence of different processed methods on the content of 6-gingerol in ginger. Method: HPLC was used to determine 6-gingerol in ginger processed by fried yellow

fried carbon (clean fry

stewed calcined)

wheat bran fry

and sand fry respectively. Result: The content of 6-gingerol from high to low was fried yellow

wheat bran fry

crude ginger

sand fry

fried carbon (clean fry)

stewed calcined. Conclusion: The amount and timing of heat in processing procedure were the main factors affecting the content of 6-gingerol in ginger.The temperature of fried yellow was lower than wheat bran fry

however the content of 6-gingerol in fried yellow ginger was higher than that in wheat bran fry Ginger with 8.57 mg·g-1 and 8.14 mg·g-1 respectively. A certain degree of heat can improve the content of 6-gingerol in ginger.